Ingredients with Measurements:
- 1 kg Balbacua meat
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup calamansi juice
- 1 tbsp sugar
- 2 tbsp cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pcs red chili pepper, chopped
- 1/4 cup mayonnaise
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Grill or griddle pan
- Chopping board
- Knife
- Mixing bowl
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, vinegar, calamansi juice, and sugar. Mix well and set aside.
2. Grill or pan-fry the Balbacua meat until brown and crispy. Let it cool for a few minutes before chopping it into small pieces.
3. In a skillet, heat oil and sauté onion, garlic, and red chili pepper until fragrant.
4. Add the chopped Balbacua meat and stir-fry for 2-3 minutes.
5. Pour in the soy sauce mixture and continue cooking for another 2-3 minutes.
6. Add mayonnaise and butter. Mix well until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Grill or pan-fry the Balbacua meat over medium-high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- You can use pork or beef instead of Balbacua meat.
- Lemon or lime juice can be used instead of calamansi juice.
- Sriracha sauce can be used instead of red chili pepper.
Variations:
- You can add chopped onions and bell peppers for more flavor and texture.
- You can also add crispy pork skin or chicharon for added crunch.
Tips and tricks:
- Make sure to let the Balbacua meat cool before chopping it into small pieces to avoid burning yourself.
- Use a non-stick skillet to prevent the meat from sticking to the pan.
- Adjust the amount of chili pepper according to your preference.
Storage instructions:
Store any leftover Balbacua Sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Balbacua Sisig in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Balbacua Sisig on a sizzling plate for a more dramatic presentation.
Garnishes:
Garnish the Balbacua Sisig with chopped green onions and sliced calamansi for added flavor and color.
Pairings:
This dish pairs well with ice-cold beer or soda.
Suggested side dishes:
Serve the Balbacua Sisig with steamed rice and a side of ensalada or pickled vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a little water to thin it out.
- If the meat is too tough, cook it longer until it becomes tender.
Food safety advice:
Make sure to cook the Balbacua meat thoroughly to avoid any foodborne illnesses.
Food history:
Balbacua is a Filipino stew made with beef or pork legs and feet. It is a popular dish in the Visayas and Mindanao regions of the Philippines.
Flavor profiles:
Balbacua Sisig is a savory and tangy dish with a hint of spiciness.
Serving suggestions:
Serve the Balbacua Sisig as a main dish for lunch or dinner.
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Region: Philippine