👨‍🍳 조리법

1. 1

   Boil the Meats: In a large pot, combine the pork belly, pork ears, and pork jowl (if using) with water, vinegar, minced garlic, bay leaves, black peppercorns, and 1 tablespoon of salt. Bring to a rolling boil, then reduce heat to a simmer, cover, and cook for about 1 hour, or until the meats are tender but not falling apart. Skim off any impurities or excess fat that rises to the surface during cooking. Once tender, drain the meats, reserving about 1/2 cup of the cooking liquid. Discard the bay leaves and peppercorns.

   ⏱️ 1 hour 30 minutes to 2 hours
2. 2

   Sear and Chop: While the meats are still warm, finely chop them into small, uniform pieces. A traditional method involves chopping on a wooden board with cleavers, but a sharp knife works well. In a separate pan, sear the chicken liver over medium-high heat for about 2-3 minutes per side until cooked through, then chop it finely. Set aside the chopped meats and liver.

   ⏱️ 20 minutes
3. 3

   Sauté Aromatics and Liver: In a large skillet or wok, melt the butter over medium heat. Add the finely chopped red onion and sauté until softened and translucent, about 5-7 minutes. Add the chopped chicken liver and cook for another 2 minutes, mashing it slightly with the back of your spoon to create a creamy base.

   ⏱️ 10 minutes
4. 4

   Combine and Flavor: Add the chopped pork belly, ears, and jowl to the skillet with the onions and liver. Stir well to combine. Pour in the calamansi juice, soy sauce, and optional chili flakes. Mix thoroughly, and add a splash of the reserved pork cooking liquid if the mixture seems too dry. Cook for about 5-10 minutes, stirring occasionally, until the flavors meld and the pork begins to crisp slightly at the edges.

   ⏱️ 7 minutes
5. 5

   Add Heat and Acidity: Stir in the chopped siling haba (green chili). Taste and adjust seasoning with more salt, soy sauce, or calamansi juice as needed. The goal is a balance of savory, tangy, and slightly spicy flavors.

   ⏱️ 3 minutes
6. 6

   Serve Sizzling: If using a traditional sizzling plate, heat it over high heat until very hot. Transfer the sisig mixture onto the hot plate. For a regular serving dish, simply plate the sisig. Optionally, crack a raw egg over the hot sisig just before serving and mix it in as it cooks from the residual heat, creating a creamier texture. Garnish with crushed chicharon, if desired.

   ⏱️ 5 minutes