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Cooking Recipe for Crispy Sisig Recipe

Updated on August 29, 2016

Cooking Recipe for Crispy Sisig Recipe

This is Cooking Recipe for Crispy Sisig Recipe in fried style cooking. Usually sisig dish is done by grilling but this recipe is by frying deeply.

The recipe for this new innovation is just the same with ordinary sisig cooking.

The basic ingredients are similar.

The cooking is just also the same. Only, the liver and the pork are cooked which is deeply fried not by grilling.

In frying, danger seems to take place in that oil splashing thing.

But this is a very good idea for your convenience if you are living in an apartment where there are many neighbors or not allowed to grill your food.

Smoke from grilling seems to stick unto your walls which is so dirty to look at.

Oven also is an alternative to grilling but this recipe of Sisig made by frying is more convenient.

This is the recipe for cooking Crispy Sisig:

2.8 stars from 18 ratings of Crispy Sisig Recipe – Filipino Special Dish

Cooking Recipe for Crispy Sisig Recipe

Crispy Sisig Recipe – Filipino Special Dish
Crispy Sisig Recipe – Filipino Special Dish | Source

Ingredients for Cooking Recipe for Crispy Sisig Recipe

  • 1 pc. pig head, cut into four parts
  • 1/2 kilo chicken liver
  • 6-8 large size onion, chopped
  • 2-3 pieces birds eye chili, chopped
  • 6-8 pieces green chili, chopped
  • 2 pcs. pork bouillon cube
  • 1/3 cup soy sauce
  • 2 cups vinegar
  • 2 tbsp. liquid seasoning
  • 1 tbsp. peppercorn
  • 1/2 head garlic, crushed
  • 3 pcs. bay leaf
  • salt and pepper
  • kalamansi

Cooking Procedure for Cooking Recipe for Crispy Sisig Recipe

  1. Boiling of the pig head in a pan with the crushed garlic, bay leaf, peppercorn and 1 tsp. of salt. Boil this for 30 to 45 minutes until tender skin are easily detached from the skull.
  2. Adding of the chicken liver in the last part of the boiling around ten minutes to the end.
  3. Draining in a colander until its dry. You can also wipe it with some paper towels if you like.
  4. Separation of the bone from the meat. Now cut the parts of the head in a frying size and of course, do not include the bones. Then chill the pork, the head parts and also the chicken liver in your refrigerator.
  5. Deep frying of the pork head parts with the chicken liver in high heating so the skin get crispy and with the golden brown color.
  6. Let it cool and slice it into dice shape or cubes.
  7. Ten to fifteen minutes of high heating - Stir fry the diced face part and chicken liver.
  8. Adding of three to four cups of water, vinegar, soy sauce, bouillon cube, liquid seasoning and salt or pepper for tasting.
  9. Stir cooking for ten to fifteen minutes.
  10. Adding of chilli and onions and stir cooking for 3 to 4 min.
  11. Kalamansi is best in serving this sisig dish and of course, in a sizzling plate. Put the kalamansi on top with the egg. (fresh egg)

© 2013 Alphapx


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    • Alphapx profile image

      Alphapx 3 years ago from Philippines

      Sisig is so tasty and proud to have this dish only in the Philippines.

    • profile image

      shane 3 years ago

      Sarap nman hilig qbpa nman magluto!!!!

    • Alphapx profile image

      Alphapx 4 years ago from Philippines

      Good to hear. Me too. Thanks for the comment.

    • profile image

      Adelwisa Dujali 4 years ago

      I Love to eat Sisig Special