Crispy Sisig Recipe
Crispy sisig recipe lets you enjoy the same flavorful and delicious pork dish but with a crispy twist. Served as an appetizer or main dish, either way delivers crunchy, spicy, tasty goodness.
Servings: 6 servings
Calories: 1269kcal
Ingredients
- 2 pcs. pig's face (maskara) or 1 kg. pork belly (liempo)
- ⅛ tsp pepper corn
- 8 cups water for boiling pork/pig's face
- 3 pcs. bay leaves
- 3 tbsp salt
- ¼ cup calamansi juice or lemon juice
- 5 pcs red thai chili
- 3 large white onion chopped
- salt and pepper for seasoning
- ¼ cup chicken livers
- 3 tbsp calamansi juice, pinch of salt and pepper seasoning for chicken livers
Instructions
Preparing the pig's face
- Remove hair if there's any on the pig's face. Wash thoroughly in running water to wash away any blood.2 pcs. pig's face (maskara)
- Place in a large pot then add water, bay leaves, pepper corn, and salt. Boil for 45 minutes to 1 hour or until tender.⅛ tsp pepper corn, 8 cups water, 3 pcs. bay leaves, 3 tbsp salt
- Remove pig's face from pot and drain excess liquid. Transfer in a wire rack and cook in the oven in grill setting at 180°C/350°F until golden crispy.
Preparing chicken livers.
- While waiting on the pig's face to cook. Boil the chicken livers using the pot and liquid where the pig's face was boiled in for 10 to 15 minutes over medium heat.¼ cup chicken livers
- Transfer liver in a bowl and mash using a spoon. Add the 3 tbsp of calamansi juice then season with salt and pepper. Set aside.3 tbsp calamansi juice, pinch of salt and pepper
Making the crispy sisig.
- Remove pig's face in the oven and let cool down to room temperature. Chop into small pieces then transfer in a large bowl.
- Add chopped onions, ¼ cup calamansi juice, and mashed liver. Mix to incorporate then season with salt and pepper according to preference. Add chilis and mix again to distribute the chilis evenly.¼ cup calamansi juice, 3 large white onion, salt and pepper, 5 pcs red thai chili
Notes
Nutrition
Calories: 1269kcal