It does sound a bit gruesome to have to cook and eat the face, the cheeks, the tongue and God knows what else from a pig/pork but I tried it whilst in Manila last year and it was so good. Mind you, I did not know that I was eating the face of a pig! 🙁
The sisig I had was delicious and grated cheese was liberally sprinkled on top. Super yum.
Jean
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PORK SISIG RECIPE
1 ½ kg pork head (ear, face, tongue and cheek)
¼ cup liver, broiled and cubed
1 T minced garlic
1 pc chopped onion
2 pcs bay leaves
½ cup vinegar
1 T chopped red bell pepper
½ T freshly ground black pepper
1 cup beef or pork stock
2 pcs calamansi
3 pcs siling labuyo, chopped finely
Salt or fish sauce to tasteGrill the pork (ear, tongue, cheeks and face), while removing remaining facial hair
Boil the pork’s head after grilling until it is tender
Debone and chop finely
Sauté garlic, onion and bell pepper
Add chopped pork and liver
Season with vinegar, salt and pepper
Pour stock and bay leaves
Let it boil, then let it simmer until sauce thickens
Season to taste
ENJOY !http://www.zimbio.com/Recipes/articles/a66uBa3jVIu/Kapampangan+Pride+Sizzling+Sisig
¼ cup liver, broiled and cubed
1 T minced garlic
1 pc chopped onion
2 pcs bay leaves
½ cup vinegar
1 T chopped red bell pepper
½ T freshly ground black pepper
1 cup beef or pork stock
2 pcs calamansi
3 pcs siling labuyo, chopped finely
Salt or fish sauce to tasteGrill the pork (ear, tongue, cheeks and face), while removing remaining facial hair
Boil the pork’s head after grilling until it is tender
Debone and chop finely
Sauté garlic, onion and bell pepper
Add chopped pork and liver
Season with vinegar, salt and pepper
Pour stock and bay leaves
Let it boil, then let it simmer until sauce thickens
Season to taste
ENJOY !http://www.zimbio.com/Recipes/articles/a66uBa3jVIu/Kapampangan+Pride+Sizzling+Sisig