Sizzling sisig recipe

Sizzling Sisig is one of the most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sizzling sisig recipe.

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef tongue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig. Top with chopped onion leaves.
10. Serve hot.

Beef Knuckle Sinigang

Beef Knuckle Sinigang is another way to cook the famed Filipino sour soup termed as sinigang. This dish is a traditional kare-kare ingredients in sinigang.

Ingredients:
1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 (25 g.) sachets Sinigang sa Sampalok Mix with Gabi

Preparations:
1. Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
2. Add in rest of the ingredients, cooking 2 minutes between each addition.
3. Stir in the sinigang mix of Sampalok with Gabi.
4. To remove the distinct aroma of beef knuckles, boil in enough water to cover then throw away the water.
5. Replace with fresh water.Afterwards, simmer until tender.

Bulalo (Spicy Beef Shank Soup)

Bulalo is a dish made of beef cooked and boiled until tender. It can be cooked with loads of vegetable found in this recipe or just beef garnished with lots of spices. It is a one of those spicy soup that you can’t get enough of.

Ingredients:
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion, diced
4 stalks chopped onion leeks
¼ cup dried banana blossom
1 cob of yellow corn, sliced into 3 or 4 parts
1 cup cabbage (optional)
1cup pechay (optional)
3 string beans (optional)
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi or lemon
2 pieces hot chili pepper

Preparations:

1. Boil the beef shank in a big pot, bring to boil. Throw away the water.
2. Boil beef shank once again in medium heat for about 2 hours until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the yellow corn since it takes more time to make it tender
5. Add the onions, leeks and banana buds.
6. Add salt & pepper and patis as seasoning.
7. Serve hot with soy sauce, calamansi, and hot chili pepper.
8. You may omit the vegetable ingredients depending on your preference.

Pinoy pork menudo

Ingredients:
2-1/2 cups diced pork
2 cups water
2 tablespoons vegetable or corn oil
2 tablespoons minced garlic
1/4 cup chopped onion
1/2 cup cubed red ripe tomatoes
1 cup diced pork liver
1/2 cup pimento
2 cups diced potatoes
1/3 cup chick peas, boiled and peeled
salt to taste

Preparations:
1. In a medium pot, cook the pork in water until tender.
2. Serve 1/2 cup broth. In a medium skillet, heat oil and saute garlic, onion and tomatoes until garlic is brown, onion is transparent and tomatoes are soft.
3. Add diced pork and liver. Saute for 5 minutes.
4. Add 1/2 cup pork broth. Season with salt. Add pimento for color.
5. Add potatoes and chick peas.
6. Simmer for 10 minutes longer.
7. Serve hot.

Crispy Pata

Ingredients:
1 Pata, front or hind leg of a pig with knuckles
1 bottle of soda, Sprite or 7-up
1 tablespoon of salt
2 tablespoons fish sauce or patis
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Preparation:
1. Clean the pork pata by removing all hairs then scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in a deep stock pot. Add soda and salt to the water.
4. Bring to a boil and simmer for 20 minutes.
5. Add the baking soda and continue to simmer for another 10 minutes.
6. Remove the pata from the pot.
7. Hang and allow to drip dry for 24 hours or you can thoroughly drain the pork pata and refrigerate for a few hours.
8. After which, rub patis on the pata and sprinkle flour liberally.
9. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Sauce:
1. In a bowl, mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper.
2. Add salt and pepper to taste.

Beef empanada

Ingredients:
1 pound ground beef
1 cup diced potatoes
½ cup seedless raisins
½ teaspoon salt
3 egg yolks (plus some egg whites to seal empanadas)
1 clove garlic, minced or ½ tsp garlic powder
1 tsp salt
1 small onion, minced
¼ tsp pepper

Pastry
3 cups all-purpose flour
½ cup water
4 tablespoons sugar
1/3 cup oil

Preparations:
1. Heat oil in a frying pan. Add the ground beef until brown.
2. Place the meat to one side. Sauté garlic until brown then add onion. Mix the meat, garlic and onion then add potatoes.
3. stir and cook until potatoes are tender. Season with salt and pepper and mix in raisins.

Pastry:
1. Mix and knead all ingredients until dough is soft. Sprinkle flour on a board, roll out 1/8 inch thick. Cut into 4 or 5 inch diameter circles. You can use a wide-mouthed jar or cup to cut circles.
2. put a spoonful of meat filling in the center of each circle. Fold to half moon shape, wet edges with egg whites, press to seal sides.
3. You can either fry or bake the pies. For frying, deep fry until golden brown. For baking, put in oven for 15 to 20 minutes 425 F until golden brown.

Beef Pochero recipe

Ingredients:

1 to 2 pounds sirloin steak, sliced into small pieces
1 ripe plantain banana, cut into serving pieces
1 pepperoni or chorizo
½ medium-sized green cabbage, sliced
8 peppercorns
1/2 plantain, peeled and boiled
1 clove garlic, finely crushed
6 cups water
2 cloves garlic, crushed
6-ounce can chick peas
1 bunch green onions or scallions
1 small sweet potato or yam, peeled and boiled
1 potato, quartered
2 tablespoons oil
1/4 pound green beans
1 small onion, quartered

Pochero sauce:
1 medium-size eggplant
1/4 cup white vinegar
salt and pepper to taste

Preparations:

1. Simmer beef in water until tender. Set aside broth.
2. Boil potato in beef broth and set aside. Boil plantain and set aside.
3. In a large skillet or saucepan, sautee garlic in oil. Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and green onions or scallions. Add quartered onion and peppercorns. Simmer until vegetables are done. Add salt to taste.
4. When ready to serve, garnish with banana and potato. Serve with pochero sauce.
5. To make pochero sauce, boil eggplant and remove skin. Mash with plantain and sweet potato. In a pan over heat, add the vinegar, garlic, salt and pepper. Mix well.

Fish Adobo

Ingredients:
3 pounds trout, bluefish or tangigue, dressed
1 tablespoon finely minced garlic
1/3 cup apple cider vinegar
1/4 cup water
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1 small bay leaf (optional)
3 tablespoons vegetable or corn oil

Preparations:
1. Combine all ingredients in a saucepan except the oil.
2. Marinate for one hour. Bring to a boil. Cover and simmer for 5 minutes.
3. Remove fish and set aside. Reduce sauce to half and set aside.
4. Fry fish in hot oil till it is brown, and pour sauce in with fish. Simmer for 3 minutes and serve hot.