Pork Sisig Food

PORK BELLY SISIG

Steps:

• Add the pork belly, star anise, bay leaves, 2-inch pieces of scallion, garlic halves, ginger, lemongrass, peppercorns and 2 tablespoons salt to a large pot. Cover with about 3 quarts of water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the pork is tender, about 1 hour. Let cool in the liquid to room temperature. This allows the pork to stay moist and absorb more flavor. Transfer the pork to a cutting board and pat dry.
• Set a grill for indirect cooking and heat to medium-high, about 400 degrees F. Place the pork skin-side down over the indirect heat portion of the grill. Close the lid and cook, until some of the fat is rendered and the skin is starting to crisp, about 20 minutes (see Cook's Note).
• Move the pork to the direct heat portion of the grill. Continue to cook until slightly charred and the skin is crisp, moving the pork when flare-ups occur, 15 to 20 minutes.
• Skewer the chicken livers if using. Lightly brush with vegetable oil and season with salt and pepper.
• Remove the pork from the grill and let cool. Place the livers on the direct heat portion of the grill and cook, turning every 2 to 3 minutes. Cook until firm and well done, about 12 minutes.
• Cut the pork into 1/4-inch cubes and set aside. Finely chop the chicken livers and set aside.
• Combine the calamansi juice, liquid aminos and soy sauce in a small bowl and set aside.
• Preheat a large cast-iron skillet over medium-high heat. Add the butter and pork and cook, continuously stirring and scraping any bits that stick to the pan as the pork begins to crisp, about 10 minutes. Be careful of any fat that splatters from the pan. Discard all but about 3 tablespoons from the skillet. Add the chopped livers, onions and minced garlic and cook, stirring occasionally, until the onions are slightly crispy, 3 to 4 minutes. Stir in the calamansi mixture and cook until slightly reduced, about 2 minutes. Turn off the heat and stir in the Thai chiles and scallions. Serve over jasmine rice.

SIZZLING PORK SISIG

Steps:

• Boil pork ear with pepper and salt until tender (tenderness determined if fork can easily pass through). It takes 1-1.5 hours. Add liver on the last minute of boiling. Avoid to over boil the liver.
• Remove ear and liver from the water and let it stand for around 30 minutes.
• Place the ear in aluminum lined tray and broil for 25 minutes. Liver can also be broiled for 10 minutes but make sure not to overdo.
• Chop ears and liver into small pieces.
• Sauté garlic, onion , bell pepper and red chili pepper, add pork ear. Season with soy sauce and kalamansi. Add liver, mix.
• Pour into sizzling plate. Top with fresh egg, mix while still hot. Add mayonnaise if desired.