Ingredients with Measurements:
- 1 lb Baguio longganisa, removed from casing
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 green chili peppers, sliced
- 1 red bell pepper, diced
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp calamansi juice
- Salt and pepper to taste
- Cooking oil
Special equipment needed:
- Non-stick skillet or wok
- Chopping board
- Knife
Step-by-step instructions:
1. Heat a non-stick skillet or wok over medium-high heat. Add cooking oil and sauté the chopped onions until translucent.
2. Add the minced garlic and sliced green chili peppers. Sauté until fragrant.
3. Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.
4. Add the Baguio longganisa, breaking it up into small pieces with a wooden spoon or spatula. Cook for 5-7 minutes or until browned and crispy.
5. In a small bowl, mix together the soy sauce, vinegar, and calamansi juice. Pour the mixture over the cooked longganisa and stir well.
6. Season with salt and pepper to taste. Continue cooking for another 2-3 minutes until the flavors are well combined.
7. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Baguio longganisa can be substituted with any type of longganisa or sausage.
- Green chili peppers can be substituted with jalapeño or serrano peppers.
- Calamansi juice can be substituted with lemon or lime juice.
Variations:
- Add chopped scallions or cilantro for added flavor and freshness.
- Top with a fried egg for a complete meal.
- Use the sisig as a filling for tacos or burritos.
Tips and tricks:
- Use a non-stick skillet or wok to prevent the longganisa from sticking.
- Make sure to break up the longganisa into small pieces for even cooking.
- Adjust the amount of chili peppers according to your desired level of spiciness.
Storage instructions:
- Store any leftover sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sisig in a non-stick skillet over medium heat until heated through.
Presentation ideas:
- Serve the sisig in a sizzling plate for a restaurant-style presentation.
- Garnish with chopped scallions or cilantro for added color and freshness.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Atchara (pickled papaya)
Suggested side dishes:
- Grilled vegetables
- Lumpia (Filipino spring rolls)
- Sinigang (Filipino sour soup)
Troubleshooting advice:
- If the longganisa is too greasy, drain some of the excess oil before adding the onions and garlic.
Food safety advice:
- Make sure to cook the longganisa thoroughly to prevent any foodborne illnesses.
Food history:
- Sisig is a popular Filipino dish made with chopped meat, usually pork, that is seasoned with calamansi juice, soy sauce, and chili peppers.
Flavor profiles:
- Salty, tangy, spicy, and savory
Serving suggestions:
- Serve hot with steamed rice and garnish with chopped scallions or cilantro.
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Region: Philippine