"Life isn't about finding yourself. Life is about creating yourself."
Sisig is an original Kapampangan dish made from pig head and chicken liver. It is usually seasoned with calamansi, onions and chili that creates a heartfelt deliciousness. The word "Sisig" is coined in th 17th century meaning "to snack on something sour" and "salad." This is because the traditional sisig is prepared by marinating meat (e.g. pork) in a sour liquid with lemon or vinegar.
Braised Pork: 3/4 cup Cocoaminos soy sauce 1/2 cup coconut vinegar 3 tablespoons salt 1 1/2 tablespoons stevia 1 teaspoon whole peppercorns 10 cloves garlic 1 pig ear 1 pork jowl 1/2 pork snout 1/2 pork tongue
Pork Sisig: 1 tablespoon ginger, chopped 5 cloves garlic, chopped 4 bird's eye chile peppers, chopped 1 onion, diced 1/2 cup Cocoaminos soy sauce 2 tablespoons calamansi juice 2 tablespoons coconut vinegar 4 eggs 4 servings brown rice, cooked
Steps: 1. For the braised pork: Combine the cocoaminos soy sauce, vinegar, salt, stevis, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork.
2. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes.
3. Remove the pork and chill. For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal.
4. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.
5. Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes.
6. Add the Filipino soy sauce, calamansi juice and coconut vinegar.
7. Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice.
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