Similar to last year I brought sisig once again to the BBQ at CrossFit London UK. With the sun out and the beer flowing, it was a success once again. I officially met Magnus, who like me, is a bit of a foodie and blogs his CrossFit experiences as well. We got to talk about different recipes and our experiences trying new things out, and I promised to provide the recipe I used for the sisig I brought to the BBQ. So here it is for anyone who would like to give it a go.
1 kg pork parts (for the original sisig experience use pork cheeks and ears. if that is difficult to acquire mix it up with pork hearts, liver, and belly. Trotters add something different as well. Do note that the liver and heart provide a bit more texture and flavor)
whole black peppers
1 bay leaf
1 cup red onions chopped
2 red finger chili
1/3 cup vinegar (I use Datu Puti vinegar which is a Filipino cane vinegar available in most Asian food supermarkets)
1 clove garlic minced
1 tbsp minced ginger
– Boil the pork in water, whole peppercorns and bay leaf for at least 1 hour.
– Grill/broil them in the oven until they become nice and brown and a bit crispy. Be careful not to overcook the liver or the heart as they tend to dry out quicker compared to the trotters/belly. It is better to get whole pigs heart from the butcher and slice them yourselves as you can see it is difficult to grill if already chopped into small pieces.
– Chop the meat to small pieces (less than 1cm, just go crazy with the knife… not too crazy though)
– Marinade the pork with some crushed black pepper, bit of salt, onion, chili, garlic, ginger, bay leaf (mince them as well), vinegar and 1 and 1/2 of the lemon for a while (a day if you have it)
– Heat up a cast iron pan and fry the meat until it browns nicely before serving with a sprinkle of soy sauce/lemon mixture.
Optionally you can drop an egg on top of the sisig while it’s cooking. Let me know how it goes!