This is the love month and this month’s KCC’s Challenge brought to you by Abigail of Nappytales and Marni of Kensington Kitchen is…
“You were young. You were passionate. There were hormones racing through your blood and pheromones flying through the air.Whether it was your best friend since preschool or at first sight, it was love. Your first love.”
Create a dish that calls your first love to mind….
Unfortunately, I do recall my first love to mind. I was madly in love at the time. I was 17 and while I absolutely don’t drink at that certain point of my life. I keep on wondering if I was drunk the entire relationship.
When I finished reading the challenge for this month, two dishes came to mind. First was Crispy Dinuguan — yes, there was a teeny weeny thought of violence but I don’t wanna get blood on my hands. So I made the second dish that came to my mind, instead~ Crispy Sisig.
You might be wondering why this dish…
Well, there’s a lot of BOILING involved in the making of this recipe…
Then there’s deep frying in very hot oil…
There’s also quite a lot of chopping…into tiny little pieces.
and then deep fry it again if you want it really crispy…
Or you can just chop it into chunks, put in bamboo skewer and charcoal-grill it…
And, you sometimes put broiled brain into it because it doesn’t have one.
Yes, this dish very much calls to mind my first love.
Feel the anger?
The relationship lasted for several years but for the life of me, I couldn’t remember the passion, the raging hormones and the pheromones….tsk tsk..
Thank goodness it was over now.
Some things are best forgotten but some, like this dish, is best when it graces the table from time to time.
Best served with a mug of ice cold Beer or a steaming bowl of hot rice, Sisig is a dish made from chopped parts of pig’s head. Although there are many versions of this nowadays including healthy versions like Bangus Sisig or Tuna Sisig, I’m still loyal to pork.
Pork Sisig
Ingredients:
500g pork cheeks/ears
4 cloves garlic, crushed
2 pcs bay leaf
5 cups water
1 large onion, chopped
3 tbsp liquid seasoning
calamansi juice
hot sauce
salt
canola oil for frying
*you can also add 200g pork liver, grilled
and pork brain, broiled in an aluminum foil
Directions:
- In a large pot, put water, pork ears/cheeks,1 tbsp salt, bay leaf and garlic.
- Boil until meat is tender.
- Remove meat from water and then fry in hot oil until skin is brown and crispy.
- Chop into tiny little pieces and mix with the chopped onions, liquid seasoning, hot sauce and calamansi juice.
- Serve in a sizzling plate or as rice toppings.
- Or you can fry it again to make it extra crispy.
- You can also sauté this with onion, brain and the seasonings.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Drop by the blogs of the other KCC members.There’s a tab up there and everybody’s listed. Give me a holler if you’re a member and you can’t find yourself on the list. Thanks!
my sis loves sisig so much!
Peachy given your story, your dish of choice looks perfect to me …. 🙂
ahahah! with your story, i get the picture 🙂 i love sisig!
nice one, Peachy!
We always come back to pork sisig 🙂
I’m glad that your story led to this yummy dish and can’t wait for you to post a recipe of crispy dinuguan.
hahaha! to me your love story has more recall than the dish! I love your post, and yes, I can feel that the “chopped pig’s head” is the finest description of your first love, it is just so vivid!
well, going back to the sisig…. surprisingly enough, I was only introduced to the dish by guy friends in college. very timely post for me too, no better way to try out those sizzling plates the hubby bought just 3 days ago 🙂
<3
Love your post, Peachy! I get a very clear picture of your first love hahaha!
Love sisig. Just cooked a different version for dinner 🙂
aww what a love story 🙂 who says first love never dies? it’s butchered, chopped,fried and grilled in here hahahaha!
so love this post… great pics!
Oooh! I never knew anger could taste and look so good! 🙂 Maybe I should be angry more often, haha! Cute story Peach 😀
Crunchy pork ears …great with beer.
Delicious!
haha..I love your analogy of sisig to crazy-best-forgotten-first-love. Don’t we all wonder if we were drunk the first time we fell in-love? Unless of course it went well with that person. Your sisig looks delish.
Preparing sisig is oh so appropriate. LOL. Beautiful photos as usual.
I never tried this dish…and sure it is a lot of work 🙂
Hope you are having a great week!
which reminded me, i have not seen my hotplate for a long time, where did i kept it Peach? ahaha
Sisig, one of my faves, i will use your recipe 🙂
Awesome pics and the result…well that looks yummy:D
Woooohoooo! Sarap nito. Sana may mahanap din akong tenga ng baboy dito hehehe.
You make the best porky dishes in town, Peach. It must have been cooked with passion 🙂