Kapampangan Sisig

Kapampangan Sisig

pork belly is about 450 grams and complemented by about 3 pcs chicken liver. Pork liver also works fine but I find the smooth texture and deeper taste of chicken liver better for the dish.
The meat should be boiled first until tender and to do that, we need some basic ingredients such as 1 tsp table salt, ½ pc bay leaf and ½ tsp whole peppercorn.

Cooking Instructions:

In a small stock pot combine the pork and the above 3 ingredients and cover with enough water, let it boil and continue simmering on low until the meat is just tender. Remove the meat form the pot to properly drain.  

In the same pot with the broth, boil the chicken liver for several minutes until just cooked through and there’s no more traces of blood. Similarly, take out the liver from the pot and drain. You might want to reserve the broth for future use. 

Prepare the other ingredients composed of onion (used the common type or other sweet varieties), some calamansi which I don’t have and sadly substituted with lime or “dayap” and some bird’s eye chilies or “siling labuyo”, if you like it spicy.  

In a small frying pan, heat about ½ inch of vegetable oil and fry the pork meat. Be careful with the nasty oil spatter. You wouldn't like adding some polka dots design on your hands as I did :-(. Flip the meat over and cook the underside. Cook until golden brown and a little crisp on the outside.   

Remove most of the oil from the pan and lightly fry the chicken liver on the remaining film of oil until just sheared on two sides.  

Keep the crispy fried pork belly and liver in a plate to drain excess oil.  

Using a large chopping board and your favorite chef’s knife, roughly chop the meat, liver and onion together. Add bird’s eye chili (if using) and continue chopping, bringing the ingredient to the center whenever needed.  

Transfer in a wide bowl (please use bigger mixing bowl instead), add the lime juice, season with salt and mix thoroughly. I like using a large serving spoon to press the mixture against the bowl essentially letting all the juices to come out and then blending it back into the meat mixture.  

Do this several times for the taste to fully develop. Taste and adjust the seasoning and level of citrus juice according to your preference.   

Transfer the "sisig” in a serving plate and garnish with a slice of lime and some more chilies.