Sizzling Pork Sisig

INGREDIENTS:
  • 1 lb. pig head parts (combination of pig ears, cheeks and tongue)
  • 1 lb. pork belly
  • 1 lb. chicken liver
  • 3 cups water
  • 1 cup pineapple juice
  • 1 tsp. salt
  • 3 cloves of garlic, crushed
  • 1 tsp. coarsely crushed peppercorns
  • 3 pcs. bay leaves
  • 4 tbsps. soy sauce
  • 3 tbsps. vinegar
  • 1 large white onion, minced
  • 3 pcs. (or more) bird’s eye chilies or chili picante (long green chilies), minced
  • 1-2 tbsps. butter or margarine
Toppings and garnish
  • 3-5 pcs. calamansi limes (optional)
  • Raw whole eggs

PROCEDURE:
  1. Clean the pig parts and trim any visible hair on the skin.
  2. In a heavy-bottomed pot, combine the chicken liver, pig head parts and pork belly, pineapple juice, water, garlic, bay leaves, salt and peppercorns. Cover the pot and bring to a boil. Set to simmer for about one hour or until the pork is tender. (Note: Remove the chicken liver ahead of time once it is soft.) Drain the pork belly and parts. Set aside the broth for other use.
  3. Grill the pork and liver over live coal until brown and crispy. Alternatively, deep fry the pork and liver.
  4. Once grilled or fried, chop the pork and chicken liver into fine pieces. Add in the soy sauce, vinegar, onion and chilies. Thoroughly mix until all the ingredients are well-blended.
  5. Heat a metal plate or iron griddle pan. Melt the butter or margarine and then mix in the pork mixture. Remove the plate from heat. Crack one egg atop the sizzling sisig. Serve with calamansi if preferred. Enjoy!

**Number of Servings: 3 to 4

TIPS FROM ENZ:
  1. If pig head parts are not readily available, you can use 100% pork belly.
  2. Other variations involve the use of beef, chicken, squid, fish or tofu as alternative.