PORK SISIG

INGREDIENTS:

1 pig head, cut into four parts
1/2 k. pork liver 6 large size onions, chopped 6 pcs. Green sili chopped 2 pcs. Pork bouillon cube 2 c. vinegar 1/3 c soy sauce 2 tbsp. liquid seasoning 1 tbsp. peppercorn 3 pcs. Bay leaf kalamansi salt and pepper

DIRECTIONS:

In a big casserole boil pig head, peppercorn, bay leaf and salt for 30-45 minutes or until tender and skin can be separated from the skull. On the last 5-10 minutes of boiling add in the pork liver. Remove from casserole and drained in a colander until dry or wipe with paper towels. 

Cut head parts and liver into grilling size and grill until brown and crispy.

Dice face part and liver into small cubes.

In a big wok stir fry diced face part and liver without oil for 10-15 minutes at high heat. Add in 4 c. water, bouillon cube, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir cook for 10-15 minutes. Add in onions and green sili, stir cook for another 3-5 minutes. 

Serve with kalamansi or serve on a sizzling plate with kalamansi and top with egg.