Tita Chey's Sizzling Pork Sisig I Authentic Kapampangan Recipe скачать в хорошем качестве

Tita Chey's Sizzling Pork Sisig I Authentic Kapampangan Recipe

As usual we cooked enough food to feed the whole barrio (this was literally an entire bus tub full), so consider scaling down the recipe (unless you actually intend on serving a crowd; The original recipe only calls for 4 lbs. pork (total) and 2 lbs. of chicken liver, you can adjust all the other ingredients to your liking). Audio Credit: Timothy Infinite - "Habanero" Tita Chey's Sisig Ingredients: 4 lbs. pork shoulder 4 lbs. pig ears ~3 lbs. chicken livers (can adjust if desired, per Tita Chey it will be bitter if you add too much) 6 medium red onions Salt and pepper, to taste Red Thai chilis Calamansi (a Filipino citrus fruit) juice, to taste (~1 cup for this amount) Cooked jasmine rice, for serving 1. Prepare the pork by slicing the pig ears in half and cutting the pork shoulder into chunks. 2. Boil in water seasoned with salt and pepper until fork tender (~1 hour for this amount of meat; You can alternatively use a pressure cooker, if available). 3. Chop the red onions and set aside. 4. Grill the pork (preferably over charcoal) until brown and charred. 5. Rinse the chicken livers, season lightly with salt and grill until cooked. 6. Chop the pork and chicken livers into chunks. 7. Mix in the chopped onions and season with salt, pepper and calamansi juice, to taste. Add chopped Thai chilis if you want it spicy! 8. Place back on the heat (you'll see the liver break down a bit) and cook until your desired crispiness. 9. Optionally serve on top of a sizzling platter (which you can warm either in the oven or on the stovetop) 10. Garnish with additional calamansi and Thai chilis and serve with rice.