I didn't think that I could make this recipe because of its hassle & tedious procedure, not to mention the grilling part, although grilling the pig’s ears is the best way to do it, still lighting the charcoal & getting the grill started can be a difficult task. Until one time my husband told me, " you know, you can still do that even without grilling the meat, but instead fry it!" And then I said, really? Ok then help me do it! Because I knew that frying it (pig's ears) would be very messy & the hardest thing to do. Imagine, when that hot oil starts kicking out from the pan then hits you & burns your skin! OMG! It hurts a lot! But because of excitement, (it was my first time then) we pursued cooking our version of SISIG. And wallah! It was a success! Everybody loved it! Thanks to my husband.Then on, everytime that I'd cook sisig, I'd make it a point to cook a lot and store it in the freezer so that anytime we want to eat sisig, we'd just have to heat it on a sizzling plate. Now, my new version of sisig is easier than frying the pig's ears, instead I use my turbo broiler in grilling it. In that way, you'll be free from getting burns and it's a lot healthier! You'll get rid of the excess oil from the pork’s fat & cheaper at the same time because you won't be needing a lot of cooking oil anymore. So now, you too can make my hassle-free sisig recipe, great for pulutan. Try it & enjoy!
- 1 kilo Tenga ng Baboy (pig’s ears), cleaned & quartered
- FOR BOILING THE PIG'S EARS WE NEED:
- 5 cloves of garlic, minced
- ½ tbsp. salt
- ½ tsp. pepper corns
- OTHER INGREDIENTS:
- 4 tbsp. vinegar
- 5 pcs. calamansi/ lemon, juiced
- 4 large onions finely chopped
- 3 pcs. siling berde or panigang/ jalapenos chopped diagonally/ chili
- ½ tbsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. ginisa mix (optional)
- ¼ kilo chicken liver
- 3 tbsp. canola oil
- Boil water together with the pig’s ears, garlic, salt, & peppercorn in a stockpot over medium heat (remove the dirt and impurities from the water of the first boil) for about 20 mins. or until meat becomes tender. Remove pig’s ears from water & drain.
- Grill pig’s ears in an oven or turbo broiler over 250°C until skin becomes crisp and brown. Let it cool.
- Cut pig’s ears into small pieces, set aside in a large serving bowl.
- In a frying pan, place chicken liver & pour ¼ cup of water. Bring to a boil until water evaporates then pour canola oil and fry the liver. Let it cool then smash livers using a fork.
- With the pig’s ears in a large serving bowl, mix all ingredients together(smashed liver, vinegar, calamansi juice, onions, salt, ground pepper, ginisa mix) until well combined. Top it with siling berde or chili.
- Serve sisig on a pre-heated sizzling plate. Enjoy!
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