Monday, October 22, 2007


I posted about my first sisig attempt a few months ago but I never really got to jot down the recipe. I often cook without a recipe and so it becomes a problem when I attempt to recreate something that I cooked a long time ago. Such was the case with this dish.

This is actually why I decided to start blogging anyway. I figured that I had better start writing down my "burst of inspiration" creations lest my memory starts to fail and the dishes get lost in oblivion.

So here's the recipe (or at least my approximations)...

3 pcs. pork ears
4 cups water
1 tbsp. salt
2 bay leaves
1 tsp. whole peppercorns
2 cloves garlic, peeled
2 slices ginger
2 onions, 1/2 sliced and 1 1/2 minced
1 cup pureed beef liver (use a food processor)
1 cup crushed chicharon
1 thai bird chili, sliced into thin pieces
1 cup beef or chicken broth
1/4 cup lemon juice
2 tbsp. knorr or maggi seasoning
1 tsp. ground black pepper

1. Boil pork ears in water, salt, bay leaves, peppercorns, garlic, ginger and sliced onion. Boil until tender. Or you could use a pressure cooker x 15 minutes.
2. Drain pork ears well and mince into 1/4 inch pieces. Set aside.
3. In a non-stick pan, saute 1 minced onion and add pureed liver.
4. Once liver is no longer pink, add pork ears, 3/4 of the chicharon, pepper and the chili.
5. Add 1/2 of broth and season with 1 tbsp. maggi/knorr and half of the lemon juice.
6. Cook until liquid is almost gone then repeat step #5.
7. Cook until some bits have become crisp and you get good caramelization.
8. Add the rest of the onion and chicharon just before serving.
9. Squeeze additional lemon juice and seasoning (plus hot sauce as desired) on top.
10. Eat with lots of garlic rice.

I also made garlic kangkong on the side. It felt like we were back home eating in Gerry's :-)

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