Good Evening and blessed Sunday to you all!
πππππ | πΆππππππ πππ ππππππππ πΏπππ πΌπππ!
Sisig, for us Filipinos, tastes very delicious when paired with rice as it offsets the saltiness from the soysauce and is usually a Party food as it is often served to people drinking, as the deliciousness easily wears off the bitter taste alcohol making the drinking session smooth and enjoyable as it should be. π»
π»πππ πππππππ πππ πΈππππππππππ!
Hope you all have been doing well this week, despite the recent news about the pandemic, but let's not get into that π we're here to cook! π
So this evening, I cooked and will share with you, a home-made Filipino favorite!
Sisig is a very famous Filipino dish and is a staple of Kapampangan cuisine - well known in Pampanga, Philippines as people say this is where the dish orignated from.
| βοΈPork Mask (600 grams) | βοΈ2 whole onion cut into quarters | βοΈ2 Green Chili Peppers |
|---|---|---|
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| βοΈ1 table spoon of sugar | βοΈ4 table spoons of soysauce | |
| - | - | |
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First, in order to soften the pork mask, we must boil for 30 minutes π
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Then, after boiling the mask, we fry 'till crispy. π€€
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Next step is to mince the mask into very tiny pieces, I do this by using a food processor as it saves time doing so. π
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Now we have shredded pork! π
Also do the same with the onions and green chili π
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Now, it's back to the frying pan, where we mix the shredded pork mask, soysauce, sugar and half of the onions in low heat. Here's a short video of me doing it π
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The mayo is just optional, other people also add egg too! π ready to be served. π
Thank you for reading and making it to the end of my somewhat long post π , I hope you enjoyed it as much as i do, 'till we cook again! π
