Crispy Pork Sisig
Crispy Pork Sisig

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crispy pork sisig. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Crispy Pork Sisig is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Crispy Pork Sisig is something that I’ve loved my whole life.

Now that the crispy pork is ready, we can start cooking the sisig. Melt margarine in a pan and then saute half of the onion until soft. The remaining onion will be added later. Quickly add the chopped pork and add Knorr SavorRich.

To get started with this particular recipe, we have to prepare a few components. You can have crispy pork sisig using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Crispy Pork Sisig:
  1. Get 500 grams Pork Cheeks/Mask/Ears
  2. Get 100 grams Pork Liver
  3. Get 100 grans Chicken Liver
  4. Take 4 Bayleaf
  5. Take 1 tbsp Whole Pepper
  6. Prepare 3 tbsp Salt
  7. Get 10-12 Calamansi
  8. Prepare Chilies/Jalapeños (Optional)
  9. Prepare 3 pcs Onions (Diced)
  10. Prepare Soysauce (to taste)
  11. Take Oil for frying
  12. Prepare 3 tbsp margarine

In another pan, melt the butter and add the flour. Stir until flour turn light brown. Crispy Sisig made with lechon kawali is delicious as an appetizer or main dish! Crispy, spicy, and full of flavor, it's sure to be a crowd favorite!

Steps to make Crispy Pork Sisig:
  1. Submerged desired Pork cuttings (Pork Cheeks/Mask/Ears) with water, bayleaf, peppercorns, salt on a pressure cooker for 10-15 minutes.
  2. Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork. Or you can fry it right after it cooled down.
  3. Boil Pork liver and Chicken liver until tender. Once cool, dice both liver and set aside.
  4. Dice the onions, cut the chilies, squeeze out the calamansi juice, and set aside.
  5. Fry the pork cuttings until crispy. Once fried, cut it into small pieces (preferrably diced)
  6. In a wok or carajay, sauté the onions and chillies together with butter. Add the diced livers followed by the fried pork. Add Calamansi juice and soysauce as desired.
  7. Serve with egg and enjoy it with a cold beer!

Crispy Sisig made with lechon kawali is delicious as an appetizer or main dish! Crispy, spicy, and full of flavor, it's sure to be a crowd favorite! Making Lechon kawali is a very elaborate process so when I do make it at home, I make it worth the time by using the biggest piece of pork belly I can find to allow for plenty of leftovers. Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork.

So that’s going to wrap this up for this special food crispy pork sisig recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!