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Ingredients
- pc. pig head, cut into four parts
- 1/2 kilo chicken liver
- 8 large size onion, chopped
- 3 pieces birds eye chili, chopped
- 8 pieces green chili, chopped
- 2 pcs. pork bouillon cube
- 1/3 cup soy sauce
- 2 cups vinegar
- 2 tbsp. liquid seasoning
- 1 tbsp. peppercorn
- 1/2 head garlic, crushed
- 3 pcs. bay leaf
- salt and pepper
- calamansi
Directions
- Boiling of the pig head in a pan with the crushed garlic, bay leaf, peppercorn and 1 tsp. of salt. Boil this for 30 to 45 minutes until tender skin are easily detached from the skull.
- Adding of the chicken liver in the last part of the boiling around ten minutes to the end.
- Draining in a colander until its dry. You can also wipe it with some paper towels if you like.
- Separation of the bone from the meat. Now cut the parts of the head in a frying size and of course, do not include the bones. Then chill the pork, the head parts and also the chicken liver in your refrigerator.
- Deep frying of the pork head parts with the chicken liver in high heating so the skin get crispy and with the golden brown color.
- Let it cool and slice it into dice shape or cubes.
- Ten to fifteen minutes of high heating - Stir fry the diced face part and chicken liver.
- Adding of three to four cups of water, vinegar, soy sauce, bouillon cube, liquid seasoning and salt or pepper for tasting.
- Stir cooking for ten to fifteen minutes.
- Adding of chilli and onions and stir cooking for 3 to 4 min.
- Calamansi is best in serving this sisig dish and of course, in a sizzling plate.
- Put the calamansi on top with fresh egg.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2534g | |
| Calories 1385 | |
| Calories from Fat 251 | 18% |
| Total Fat 28.1g | 35% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.35g | |
| Cholesterol 1725mg | 575% |
| Sodium 5249mg | 219% |
| Potassium 4682mg | 134% |
| Total Carbs 164.7g | 44% |
| Dietary Fiber 30.3g | 101% |
| Sugars 68.11g | 45% |
| Protein 111.46g | 178% |
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