INGREDIENTS:
1 kg Pork Cheek
2 pcs Bay Leaf
1 tbsp Black Peppercorn
2 sachets MAGGI® Magic Sarap® 8g
0.25 kg Chicken Liver Pate
3 tbsp Vegetable Oil
0.5 pc Calf Brain
4 cloves Garlic
2 pcs Red Onion
2 pcs Hot Chili Peppers
3 tbsp MAGGI® Savor Classic
2 tbsp Calamansi Juice
1 tbsp Brown Sugar
0.25 tsp Ground Pepper
INSTRUCTION:
Step 1 - Simmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of Maggi Magic Sarap. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside.
Step 2 - Season chicken liver with 1/2 sachet of Maggi Magic Sarap. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork.
Step 3 - Simmer calf brain in water for 10 minutes (optional). Strain, coarsely chop and add pork and liver.
Step 4 - Add garlic, onion and chili. Season with remaining 1/2 sachet of Maggi Magic Sarap, Maggi Savor Classic, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.
Video Tutorial:
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