My version of a classic filipino dish, sisig. Google it guys and gals. —Art Olazo
What You'll Need
chicken livers, chopped
1 tbsp red onion
1 tbsp white onion
1 tbsp garlic
piece bay leaf
soy sauce, divided into two parts
chili peppers of choice
Boil pig head with the 1/6 cup of soy, 1 tbsp of the onions and garlic and bay leaf till tender. (approx 2hrs) or bake it slow and low at 150 C for 1 and a half, covering the ears with foil as it will burn.
Take the meat, the fat, the cartilage off the bone , discard the bone, and reserving a few spoons of the pork and grill it over charcoal till crispy. Will need just a couple minutes if baked.
Fry 1/2 of the onions and garlic and the ginger and the chili along with reserved pork for 3 minutes till pork releases some fat then add the chicken livers and cook for 7 to 9 minutes on medium low flame.
Roughly chop the grilled pork and mix all the ingredients together. Squeeze in lime and add more to taste. Season with salt and pepper and ideally serve on a sizzling cast iron plate with cracked egg on top.