The last time I cooked sisig was about 10 Christmases ago. Hindi pa uso ang recipe online. In fact it was my first time. Of course, I am referring to the popular sisig nowadays, the kind that is synonymous with drinking beer and I cooked it the way I think it should be done; using leftover from roasted pig head the previous night. It was more like Marketman’s Lechon Sisig but a lot more sinful with pork brain giving it a creamier texture served on a sizzling plate.
And yeah, I did it again. This time in a more traditional way sans pork brain, chili and the sizzling plate; wicked and deliciously served as an entree with plain rice and steamed vegetables.
1 cup vinegar
3 to 5 tbsp of Toyomansi (a mixture of soy sauce and kalamansi)
Salt and pepper
Boil pork face parts for about 10 minutes. Add salt and peppercorns and continue boiling until tender. Take them out of the pot and drain. Remove hair, chop and set aside.
Heat oil in non-stick pan. Saute garlic until fragrant. Add in the chopped pork, season with salt and pepper, and stir-fry until brownish, even a little crunchy if you wish. Throw in onion and saute for a minute. Pour in vinegar, cover with a lid and bring to boil. Season with toyomansi and continue stir-frying until desired texture. Turn off the heat. Crack an egg on top and mix. Serve hot.