Wednesday, October 13, 2004

Not quite sizzling sisig

Sisig is "exotic." It is usually served on a heated cast iron plate or charger, delivered sizzling hot and full of chilis, the better to guzzle your beer with.
I've been experimenting with this to duplicate the flavor from "Trellis," our favorite watering hole in Quezon City and this version is a "puwede na," good enough.

I bought a pack of pigs' ears (it was easier than ordering 2 from the busy butcher guy)--to give some bite and crunch--so there was enough for tokwa't baboy and this.

A charcoal grill is ideal to add a beer garden effect but since we have a very short grilling season here I make do with the oven broiler and a short stint in the toaster oven.

2 pigs' ears
2 slabs of pork belly, or pork snouts
1/2 lb. chicken livers or 1 pork liver
1 thinly sliced medium red onion or 2 shallots
1 long hot red or sweet red pepper (diced)
bird chilis (labuyo),sliced
fresh lime juice
Knorr liquid seasoning or soy, if you like
salt and pepper

Boil pig's ears and pork belly or snouts in water seasoned with salt, whole peppecorns, bay leaf or fresh thyme, & 1 shallot,until tender but not falling off the bone.
Remove from pot into a rack and let it cool completely.
Blanch chicken livers in salted water with peppercorns and bay leaf; drain, and cool. (If using pork liver just marinate in soy sauce and a squeeze of lemon/calamansi, and pepper.)
Broil the pork and livers, watching closely and gently turning them so they don't char.
Chop the pork into small cubes. Mash in the livers and add the rest of the ingredients, tasting as you go. Let the sisig sit for the flavors to blend.

So in effect it's like a weird salad.
To serve, broil a portion of it in the toaster oven and let it brown a bit.
Serve with hot steamed jasmine rice.

smashing chicken livers

This is one of those dishes that makes husband back away from the kitchen, turn around and sprint to his stash of Nissin ramen noodles...more for me.