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Good Idea to Serving Appetizing Crispy Pork Sisig

Wishing to dine Crispy Pork Sisig a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful ways on cooking a Crispy Pork Sisig like a famous chef made.

Crispy Pork Sisig

We hope you got insight from reading it, now let's go back to crispy pork sisig recipe. To make crispy pork sisig you only need 12 ingredients and 7 steps. Here is how you achieve it.

To make an unforgettable Crispy Pork Sisig, below are the ingridients needed:

  1. Get 500 grams of Pork Cheeks/Mask/Ears.
  2. Take 100 grams of Pork Liver.
  3. Get 100 of grans Chicken Liver.
  4. You need 4 of Bayleaf.
  5. Take 1 tbsp of Whole Pepper.
  6. You need 3 tbsp of Salt.
  7. Get 10-12 of Calamansi.
  8. Provide of Chilies/Jalapeños (Optional).
  9. Prepare 3 pcs of Onions (Diced).
  10. You need of Soysauce (to taste).
  11. Use of Oil for frying.
  12. Use 3 tbsp of margarine.

After readying the ingridients, now you are ready to cook your appetizing Crispy Pork Sisig by following the procedures on this section:

  1. Submerged desired Pork cuttings (Pork Cheeks/Mask/Ears) with water, bayleaf, peppercorns, salt on a pressure cooker for 10-15 minutes..
  2. Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork. Or you can fry it right after it cooled down..
  3. Boil Pork liver and Chicken liver until tender. Once cool, dice both liver and set aside..
  4. Dice the onions, cut the chilies, squeeze out the calamansi juice, and set aside..
  5. Fry the pork cuttings until crispy. Once fried, cut it into small pieces (preferrably diced).
  6. In a wok or carajay, sauté the onions and chillies together with butter. Add the diced livers followed by the fried pork. Add Calamansi juice and soysauce as desired..
  7. Serve with egg and enjoy it with a cold beer!.

Making Lechon kawali is a very elaborate process so when I do make it at home, I make it worth the time by using the biggest piece of pork belly I can find to allow for plenty of leftovers. Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork. Or you can fry it right after it cooled down. Roast pork belly used for crispy pork sisig.

Recipe : Crispy Pork Sisig

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step by step to make Crispy Pork Sisig

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