Who wants to try this delicious sisig? This sisig dish that I made for lunch is one of the best sisig versions that I ever had. I am saying this not because I am the one who made it — it is really good.
Would you believe that this dish is composed of leftover meat and innards from the batchoy that I prepared the other day? Yes, it is true. I intentionally added more meat and innards to the dish (don’t worry, the batchoy recipe indicates the appropriate measurement) because I plan to make sisig out of the leftover as an experiment.
I segregated some cooked meat and innards from the batchoy and placed them in the freezer for future use. Since I am craving for sisig this morning, I minced the meat and innards after thawing — then I did my thing.
The sisig recipe is simple: all I needed was cooking oil, chopped onion, garlic powder, onion powder, salt, pepper, and mayonnaise. The first thing that I did was to saute the onion and add the minced meat. I like my sisig crunchy, so I tried to cook the meat longer. I then added the salt, garlic powder, onion powder,and pepper — cooked it longer until it became crispy and added a teaspoon of mayonnaise. Oh, and I also topped it with crushed chicharon (pork cracklings).
It was so good to the point that I was able to consume 3 cups of rice. The experiment was a success. I guess that I will be doing this recipe often.
Jun says
Hi Chef Vanjo, can i use porks ear instead of innards?..thanks