How to Cook Sisig Kapampangan
Sisig Kapampangan, a culinary gem, features tender pork jowl and richly seasoned chicken liver, grilled to perfection and mixed with onions, green chilies, salt, pepper, and calamansi juice, creating a symphony of authentic Kapampangan flavors served on a sizzling plate.
Servings: 4 servings
Calories: 1355kcal
Ingredients
- 1 kilo pork cheek or pork jowl
- 1/4 kilo chicken livers
- 1 tsp. black pepper corns
- 3 pcs bay leaves
- 1/4 tsp. black pepper powder
- 1/2 tsp. salt
- 1 to 2 pieces white onion chopped
- 1/3 cup calamansi juice or lemon juice
- 1 tsp. ground black pepper
- 1 Tbsp. salt or to taste
- 1 pc long green chili sliced diagonally
- 1 Tbsp. butter or margarine per sizzling plate
- siling labuyo soy sauce and calamansi for condiments
Instructions
How to Cook Sisig Kapampangan
- Wash pork jowl and remove any impurities then drain. Bring water to a boil in a cooking pot just enough to cover the meat.
- Put the pork jowl, black peppercorns and bay leaves. Simmer until the pork is tender.
- When tender, remove from the pot and let it cool on a colander or strainer.
- Season the chicken liver with salt and pepper. Then grill or fry the chicken liver until brown. Then chop the liver into small pieces.
- Grill or fry the pork jowl until crispy then chop into small pieces. Set aside.
- Prepare a mixing bowl and combine pork, chicken liver, onions, green chilies, salt, ground pepper, calamansi juice or lemon juice then mix the ingredients until well combined.
- Heat a sizzling plate on a stove and melt 1 Tbsp. of butter or margarine. Put some of the sisig mixture on the sizzling plate the stir carefully for a few minutes or until slightly brown.
- When done remove from stove and place on a wooden holder and serve immediately with slices of calamansi, soy sauce and siling labuyo.
Video
Notes
Cooking Tips :
- Perfecting Pork Jowl Texture: To achieve the ideal tenderness in the pork jowl, simmer it in boiling water with black peppercorns and bay leaves until it reaches a melt-in-your-mouth consistency, ensuring a delightful contrast to the crispy texture attained during the grilling or frying stage.
- Infusing Flavor with Chicken Liver: Elevate the sisig's richness by seasoning and grilling or frying the chicken liver separately before chopping it into small pieces. This extra step adds a depth of flavor, making each bite a harmonious blend of savory goodness.
- Sizzling Plate Finishing Touch: When transferring the sisig mixture to the sizzling plate, ensure it is well-mixed and stir carefully for a few minutes until the edges achieve a tempting brown hue. This final step not only enhances the visual appeal but also intensifies the overall flavor profile, creating a sizzling masterpiece ready to be savored immediately.