Dahil espesyal ang araw kahapon, pero hirap akong makapasok dahil brown out sa amin
at nag down ang site.
Ito ay nagdulot sa aking ng brain storming... at ito ang resulta. Bagong recipe ko, sana ay ma try ng lahat ng ANT
Introducing "Sisling Intoy"
Prep Time: 15 minutesCook Time: 1 hour, 30 minutes
Yield: 4 Servings
2 pounds pig face (snouts, ears and jowls)
1 large onion, peeled and diced
2 to 3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
5 Thai chili peppers, stemmed and minced (more or less depending on spiciness desired)
1-1/2 cups vinegar
1 tablespoon oil
1 bay leaf
1 teaspoon whole pepper corns
2 tablespoons soy sauce
salt and pepper to taste
Mayonase with pickles to taste and creamy
Calamansi, cut into halves
In a pot, combine pig face, bay leaf, 2 tablespoons salt, pepper corns, 1 cup vinegar and enough water to completely cover pork. Bring to a boil, skimming scum that accumulates to top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.
In a pan over medium heat, heat oil. Add garlic, ginger and 3/4 of the onions. Cook for about 2 to 3 minutes or until limp and aromatic. Add meat and stir gently to combine. Add chili peppers, soy sauce and the remaining 1/2 cup vinegar. Allow to boil undisturbed for about 1 to 2 minutes. Continue to cook, stirring occasionally, for about 8 to 10 minutes or until pork is heated through and liquid is absorbed. Add mayonase with pickles to give it a creamy and not dry sisig. Pickles makes a sour yet exciting twist... like our admin here
Season with salt and pepper to taste. Arrange on hot plates and top with remaining onions. Serve with calamansi when want.