Does anyone know the recipe for filipino sig sig?!
1 1/2 kilo Pork head * 1/4 cup grilled liver (diced) * 2 small onions (minced) * 2 pieces red pepper (minced) * 1 head garlic (minced) * 6 pieces hot chili pepper (minced) * 2 tablespoons oil * 1 cup vinegar * 1 1/2 tablespoons liquid seasoning * 1 teaspoon black pepper * 1 teaspoon brown sugar * 1 cup beef stock
# Grill pork head for to remove hair. # Boil pork head until tender. # Take out all the meat and dice. # In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and liver. # Season with liquid seasoning, black pepper, and brown sugar. # Pour in beef stock and cook until meat is tender and starts to oil again. # Add minced chili pepper last. # Serve on a sizzling plate.
Answers: Sisig
1 1/2 kilo Pork head * 1/4 cup grilled liver (diced) * 2 small onions (minced) * 2 pieces red pepper (minced) * 1 head garlic (minced) * 6 pieces hot chili pepper (minced) * 2 tablespoons oil * 1 cup vinegar * 1 1/2 tablespoons liquid seasoning * 1 teaspoon black pepper * 1 teaspoon brown sugar * 1 cup beef stock
# Grill pork head for to remove hair. # Boil pork head until tender. # Take out all the meat and dice. # In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and liver. # Season with liquid seasoning, black pepper, and brown sugar. # Pour in beef stock and cook until meat is tender and starts to oil again. # Add minced chili pepper last. # Serve on a sizzling plate.
The right name for the dish is Sisig. It was developed along the railroad tracks in downtown Angeles City in the late 1980s, during last years of Clark Air Base, the largest US Air Force base outside the USA.
Sisig has roots almost like Southern American food.
Beer joints outside Clark Air Base sell cheap "pulutan" or beer-drinking food. BBQ of all types were already popular: chicken intestines, chicken feet, chicken neck, chicken feet, Beef blood cubes, pig's ear, pig snout, stewed pig's ears, pig stomach, pork liver. All were eaten dipped in vinegar with lots of chili, garlic and sliced onions.
One day someone ordered several sticks of BBQ pig parts, sliced them all up and mixed them with onions, garlic, vinegar and chili peppers. That was the first plate of Sisig. Other customers and beer joints copied and the Angeles City railroad tracks became famous as the birthplace of Sisig.
Today, Sisig ingredients are is chopped coarsely, and thickened with any of the following: pork brains, canned liver spread, mayo, raw shopped liver, and sauteed briefly to heat up and simmer the thickener.
Other versions of Sisig have developed: boneless Bangus, Chicken, Beef.
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