Cebu Sisig, the ultimate pulutan companion for beer

Filed Under Cebu City Restaurants, Cebu Food-trip Adventures, Cebu's Pride

Cebu Sisig - Kapampangan condition which means “to snack on something tangy” , it too means to consume something tangy as in sisigan ing mangga (greenish mango) or sisig paro (prawn ceviche).
Cebu Sisig is a bag originating from Pampanga, a state in Central Luzon which is known for its wealthy and tasty cuisine, one of the nutrient capitals in the Philippines.

Cebu Sisig as is popularly known today is really cebu sizzling sisig, a Philippine bag made from parts of hog’s chief and normally experienced with kalamansi or chili peppers. Cebu Sisig is one of my favourite Philippine dishes, has been a hitting here in the Philippines for sometime now. Cebu Sisig has too gone beyond traditionally comprised of the lesser used (and less favorite) parts of the hog. Cebu Sisig, nowadays has get an all-time Pinoy favourite, be it as pulutan with cool San Mig during glad hours, or as a meal itself. Cebu Sisig being a cultural nutrient, servings are better for 2-3 folk.

Main Ingredients:

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• l clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste

How to prepare the Hottest cebu sisig plate:

1. Combine pork cheeks (or deboned pork hocks), heart and tongue in pineapple juice, salt, water and crushed black pepper and bring to a boil.
2. Simmer for about 1 hour or until tender.
3. Drain and cool to room temperature.
4. Slice pork cheeks or hocks, liver, heart and tongue, into small thick pieces.
5. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
6. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
7. Mix the chopped meat with the marinade seasoning mixture of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper.
8. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Good For Pulutan!!!!!!!