25/12/2020
Today's FREE Recipe:
Special Christmas SISIG
Ingredients:
2 pcs. pigs ears
1/4 kg pork butt (pigue)
water to cover
1 slice of pork liver
Traditional Dressing:
1/4 cup vinegar
1/2 cup chopped onions
3 pcs hot chili minced
fine salt and vinegar
Special Dressing:
2 tbsp soy sauce
2 tbsp calamansi
1/2 chopped onions
salt and pepper
Procedure:
Wash the pig's ears and pork butt very well. Boil some water in a large stockpot. Add the pork pcs and allow to boil for 5 mins. Discard the stock. Wash the pork pcs in cold running water. Rinse the stockpot and fill with water 3/4 full. Allow to boil. Add the pork pcs and let boil.Lower the flame, allow to simmer until fork tender.
Separate the meaty part of the pork from the ears.cut the meat into large chunks. Slice the ears into strips then into small pcs. Traditionally the pork pcs are grilled over hot charcoal together with the liver. Frying meaty parts is an alternative that may be more convenient. After frying or grilling the meat, cut into small pcs. Do not fry pr grill the ears, as they tend to get tough after frying/grilling.
Broil the liver until well done. Cut into small portions.
When ready to serve, combine pig ears, the pork and gthe liver. Pour the desired dressing over combined meats. Toss gently to mix.
As an option, heat some margarine in a frying pan. Add minced pork and the liver. Saute until glossy. Pour in the dressing. Allow to cook for 3 mins on high heat,toasting some of the pieces in the process. Serve hot.
ENJOY!
Chit's Kitchen - Antipolo
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09560155474
(02)72130574
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It all started with a Word of Mouth.
That word of mouth became a mouth watering signature recipe of PATATIM in every Antipoleños and nearby city's tables.
"Wag ng Pahuli, tikman ang Patatim na MELTS IN YOUR MOUTH sa lambot at SARSA PA LANG ULAM NA!"
