Ingredients
Meat:
1 kilo skin-on pork mask if available
OR
1 kilo skin-on picnic shoulder
¼ kilo lightly boiled chicken liver (semi cooked). Mash to a paste state. Set aside
Flavor enhancers:
Cane vinegar 70 ml.
Kosher salt 5 grams
Cracked black pepper 2 grams
1 bulb large white onion finely chopped. Set aside ½.
1 clove garlic crushed. Set aside.
2 pcs red cayenne or Jalapeno pepper finely chopped.
soy sauce 50 ml.
lemon juice 20 ml.
palm oil 15 ml.
Grilling/serving medium:
griller
charcoal
Pita bread (roll) 20-25 pieces
Preparation
1.De-hair and clean well meat. Boil to “bite-friendly” tenderness but not to the point of disintegration. 2.In fiery red charcoal, while tossing and tumbling boiled meat as needed, grill enough to sear or turn skin dark brown. 3.Slice and cut into 4 pieces per square inch. Set aside. 4.In a suitable frying pan, heat palm oil. Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent. Remove or strain cooked solids. Set aside this “flavored oil”. 5.In a bowl, in this sequence and while tossing constantly, mix cut meat, chicken liver paste, vinegar, soy sauce, salt, black and red peppers. Mix well. 6.In the same frying pan with “flavored oil” pour in meat mixture and lightly heat tumbling well to avoid sticking to bottom of pan. 7.Remove pan from heat and lastly, add in lemon juice and the other ½ chopped onion. Tumble. 8.Heat very lightly pita bread until little brown spots appear in still live charcoal or at direct fire from gas stove. 9.Lay flat unto plate and pour in 50 grams “Sisig”. Roll as shown in picture. 10. Cut into 2-3 pieces if desired. Garnish. Serve.
