Some may say the head of the pig are simply scraps, well David Hernandez, head chef at Sari Sari Filipino Kitchen will prove otherwise. Sometimes the most incredible flavours can come from the more bizarre of places. Pork Sisig was birthed out of being resourceful in the midst of the Spanish colonialism in the 1560s by which Filipino cooks had to make the most of a variety of seemingly undesirable cuts. Today, Sisig and many other Filipino dishes are loved by generations across the world. Stay tuned for more, only available at StoryBites.
Ingredients
Braising liquid for pig head
- 1 medium size onion, quartered
- 1 thumb size ginger, roughly chopped
- 6 whole pepper corns
- 5 Tbsp soy sauce
- 2 Tbsp salt
- 4 litres of water
- 1 split pig head
Grilled chopped pork head mixture
- 1 medium size onion, minced
- 3 Tbsp minced ginger
- ½ cup soy sauce
- Juice of 1 lemon
- 1 Tbsp salt
- 1 tsp freshly ground pepper
Finishing components for presentation on sizzling plate
- 2 cups of grilled chopped pork head mixture
- 2 Tbsp finely chopped onion
- 1 Tbsp salted butter
- 1 Raw egg(optional)
- 1 lemon wedge for garnish
- 1 thinly sliced chili
Instructions
Step 1
Add sauces, aromats, and the split pig head in a pot of water and boil until the meat begins to fall off the bone.
Step 2
Remove the pig head and allow to chill before proceeding to remove all bones and teeth from the remaining pig head meat.
Step 3
Chop the pig’s head meat finely then fold in and combine all the ingredients in a baking pan and mix well.
Step 4
Grill Sisig mixture in a preheated oven at 180°C for 15 minutes.
Step 5
Remove from the oven and stir well to ensure every cube of chopped pork head meat has an opportunity to sit under direct heat of the grilling element and then grill again for another 10 minutes.
