Chefs Ramina Lyn Ritual and Rosshiel Lagman - March 2017
Traditionally made with sauteed pork ears/pork cheek, pork belly, onion, garlic and vinegar. Best served in a very hot sizzling plate. Mayonnaise and raw egg can also be added to add moisture
Ingredients:
- 2 Pig ears, small chopped
- 1 Pork belly, small chopped
- 1 Chicken liver, pureed
- 2 Lemon
- 2 TBSP Vinegar
- 5 Cloves Garlic, minced
- 1 Onion, small diced
- 1 Ginger
- To Taste Salt/Pepper
- 1 C Mayonnaise (optional)
- 2 Egg (optional)
Directions:
- Boil pig ears and pork belly until soft.
- Grill both side of pig ears and pork belly.
- Chopped into small pieces
- Sautee onion, garlic, ginger, pig ears and pork belly until the meat is a little bit crispy.
- Add the rest of the ingredients (except for the mayo and egg which are added once sisig is on a plate) and cook for 10 mins.
- Constantly stirring to prevent burning the bottom