Pork Sisig
150Min
Challenging
Ingredients
10
8-10 Servings
ingredient_quantity
recipe ingredient
1
kg
Pork Cheek
TEST LABEL
2
pcs
Bay Leaf
1
tbsp
Black Peppercorn
2
sachets
0.25
kg
Chicken Liver Pate
3
tbsp
Vegetable Oil
0.5
pc
Calf Brain
4
cloves
Garlic
2
pcs
Red Onion
2
pcs
Hot Chili Peppers
3
tbsp
2
tbsp
Calamansi Juice
1
tbsp
Brown Sugar
0.25
tsp
Ground Pepper
.
Nutrition Value
Energy
777.15 kcal
Protein
10.8 g
Carbohydrates
9.85 g
Fats
77.48 g
Information per serving
Instruction
150 Minutes
-
Step1
90 MinSimmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of MAGGI MAGIC SARAP®. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside. -
Step2
15 MinSeason chicken liver with ½ sachet of MAGGI MAGIC SARAP®. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork. -
Step3
15 MinSimmer calf brain in water for 10 minutes (optional). Strain, coarsely chop and add to pork and liver. -
Step4
15 MinAdd garlic, onion and chili. Season with remaining ½ sachet of MAGGI MAGIC SARAP®, MAGGI Savor Classic, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.
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