There is a quote I remember “Simplicity is the ultimate sophistication” from Leonardo Da Vinci and I can relate it to this simple to cook pork sisig. Because the ingredients are so simple and yet it is so tasty and you don’t need any additional or special ingredients just to make this authentic sisig. Most of the pork sisig today has mayonnaise, liquid seasoning and fried eggs but this recipe here which is an authentic Kapampangan sisig use only salt, pepper, onions and calamansi juice for seasoning. So what are you waiting for? start cooking now and taste for yourself!
How to Cook Pork Sisig Kapampangan
- 1 kilo pork cheek or pork jowl
- 1/4 kilo chicken livers
- 1 tsp. black pepper corns
- 3 pcs bay leaves
- 1/4 tsp. black pepper powder
- 1/2 tsp. salt
- 1 to 2 pieces white onion chopped
- 1/3 cup calamansi juice or lemon juice
- 1 tsp. ground black pepper
- 1 Tbsp. salt or to taste
- 1 pc long green chili sliced diagonally
- 1 Tbsp. butter or margarine per sizzling plate
- siling labuyo soy sauce and calamansi for condiments
- Wash pork jowl and remove any impurities then drain. Bring water to a boil in a cooking pot just enough to cover the meat.
- Put the pork jowl, black peppercorns and bay leaves. Simmer until the pork is tender.
- When tender, remove from the pot and let it cool on a colander or strainer.
- Season the chicken liver with salt and pepper. Then grill or fry the chicken liver until brown. Then chop the liver into small pieces.
- Grill or fry the pork jowl until crispy then chop into small pieces. Set aside.
- Prepare a mixing bowl and combine pork, chicken liver, onions, green chilies, salt, ground pepper, calamansi juice or lemon juice then mix the ingredients until well combined.
- Heat a sizzling plate on a stove and melt 1 Tbsp. of butter or margarine. Put some of the sisig mixture on the sizzling plate the stir carefully for a few minutes or until slightly brown.
- When done remove from stove and place on a wooden holder and serve immediately with slices of calamansi, soy sauce and siling labuyo.