Ingredients with Measurements:
- 1/2 cup of taba ng talangka (crab fat)
- 1/2 kilogram of pork jowls, boiled and grilled
- 1/4 cup of chopped onions
- 1/4 cup of chopped green onions
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped green bell pepper
- 1/4 cup of mayonnaise
- 2 tablespoons of soy sauce
- 2 tablespoons of calamansi juice
- 1 tablespoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Grill or griddle
- Chopping board
- Knife
- Mixing bowl
Step-by-step instructions:
1. Boil the pork jowls until tender, then grill until crispy. Set aside.
2. In a mixing bowl, combine the taba ng talangka, chopped onions, green onions, red bell pepper, and green bell pepper.
3. Add the mayonnaise, soy sauce, calamansi juice, sugar, salt, and pepper. Mix well.
4. Add the grilled pork jowls to the mixture and mix until well combined.
5. Heat a grill or griddle over medium heat. Add the sisig mixture and cook until heated through and slightly crispy.
6. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or griddle over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork jowls can be substituted with pork belly or chicken.
Variations:
- Add chopped chili peppers for a spicier version.
- Use calamansi vinegar instead of calamansi juice for a tangier flavor.
Tips and tricks:
- Make sure to grill the pork jowls until crispy to add texture to the sisig.
- Adjust the seasoning to your liking.
Storage instructions:
- Store leftover sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a sizzling plate for a more dramatic presentation.
Garnishes:
- Garnish with chopped green onions and calamansi wedges.
Pairings:
- Serve with rice and a cold beer.
Suggested side dishes:
- Grilled vegetables or a side salad.
Troubleshooting advice:
- If the sisig is too dry, add more mayonnaise or calamansi juice.
Food safety advice:
- Make sure to cook the pork jowls thoroughly before adding to the sisig.
Food history:
- Sisig is a popular Filipino dish that originated in Pampanga.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Philippine