Sisig Kapampangan

From Wikepedia:

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especiallypork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned withcalamansi and chili peppers.

How to cook sisig:

Pork Sisig Ingredients:

1 kilo pork head (face, ear, cheek, tongue)
1/4 cup liver; broiled and cut in cubes
1 tablespoon garlic; minced
1 small onion; chopped
2 bay leaves
1/2 cup vinegar
1 tablespoon red bell pepper; chopped
1/2 teaspoon ground black pepper
1 cup pork or beef stock
2 kalamansi; sliced
3 siling labuyo; chopped
Salt or fish sauce to taste

Pork Sisig Cooking Instructions:

Grill pork’s head to remove any remaining hair. Boil until tender, debone, and then cut in small cubes.

Sauté garlic, onion, red bell pepper. Add liver and pork. Season with salt, vinegar, and pepper. Add stock and bay leaves. Bring to a boil, then simmer until little sauce is left. Adjust seasoning according to taste.

Garnish with kalamansi, and siling labuyo on a sizzling plate. Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired.

Mangan mga kaibigan!