Ingredients with Measurements:
- 1 lb Pampanga longganisa, removed from casing
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tbsp calamansi juice
- 1 tbsp mayonnaise
- 1 tbsp butter
- Salt and pepper to taste
- 2 green onions, sliced
- 2 red chili peppers, sliced
Special Equipment Needed:
- Non-stick pan
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine the soy sauce, vinegar, sugar, and calamansi juice. Set aside.
2. In a non-stick pan over medium heat, cook the Pampanga longganisa until brown and crispy. Remove from the pan and set aside.
3. In the same pan, melt the butter and sauté the onions and garlic until fragrant.
4. Add the cooked longganisa to the pan and mix well with the onions and garlic.
5. Pour in the soy sauce mixture and continue cooking for 2-3 minutes.
6. Add the mayonnaise and mix well.
7. Season with salt and pepper to taste.
8. Transfer the sisig to a serving plate and top with sliced green onions and red chili peppers.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 25g
Carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- Regular longganisa can be used instead of Pampanga longganisa.
- Lemon juice can be used instead of calamansi juice.
- Sriracha sauce can be used instead of red chili peppers.
Variations:
- Add chopped bell peppers and carrots for a more colorful and nutritious sisig.
- Use leftover lechon kawali or pork belly instead of longganisa.
Tips and Tricks:
- Make sure to remove the casing from the longganisa before cooking.
- Use a non-stick pan to prevent the sisig from sticking.
- Adjust the amount of chili peppers according to your preference.
Storage Instructions:
- Store leftover sisig in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the sisig in a non-stick pan over low heat until heated through.
Presentation Ideas:
- Serve the sisig on a sizzling plate for a more dramatic presentation.
Garnishes:
- Sliced green onions and red chili peppers
Pairings:
- Garlic rice
- Beer or soda
Suggested Side Dishes:
- Grilled eggplant salad
- Steamed vegetables
Troubleshooting Advice:
- If the sisig is too dry, add a little more mayonnaise or soy sauce.
Food Safety Advice:
- Make sure to cook the longganisa thoroughly to avoid foodborne illness.
Food History:
- Sisig originated in Pampanga, Philippines and is traditionally made with pig's head and liver.
Flavor Profiles:
- Salty, sour, sweet, and spicy
Serving Suggestions:
- Serve the sisig as a main dish or as a pulutan (appetizer) for drinking sessions.
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Region: Philippine