SPICY SIZZLING SISIG

Spicy Sisig, one of my personal favorites. It is often served as a pulutan to a beer. But, others also prefer to have this with rice.

Yummy Sisig

Ingredients:

8 cups water
2 cups pineapple juice
1 tbsp iodized salt
1 tbsp whole black peppercorn
4 pcs chicken liver
1/2 pig's head (cheek, ear or snout)
1 cup chopped onion

1/4 cup vinegar
1/4 cup calamansi juice
5-6 siling labuyo, chopped
salt and pepper
1 egg

Procedure:

Combine water, pineapple juice, salt, peppercorn, chicken liver and pig's head in a stockpot. Bring it to a boil for approximately 30 minutes or until meat becomes tender.

Remove meats from the stockpot and cool to room temperature.

Slice the pork and liver and put them into bamboo skewers. Grill over a charcoal until pork and liver becomes brown and crisp.

Chop the pork and liver into small bits.

Mix the meat with onion, vinegar, calamansi juice, salt and pepper and siling labuyo.

Heat a skillet and put in the chopped mixture. You may add egg to enhance the flavor. Sisig is best served on the hot skillet.