PORK SISIG 3kg pork liempo (for lechon kawali) ½ cup rock salt 2 tbsp. cracked black pepper ½ cup patis 4 pieces red onions, quartered ½ cup pounded garlic 5 pieces bay leaves Enough water to cover the pot Oil for deep frying Oil, for the sizzling plate 3 pieces red onions, finely chopped Calamansi juice Patis Soy sauce Ground black pepper Salt, as needed Red chilies, sliced Green chilies, sliced Egg, as desired "Fluffing a Duck" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Music: Shenanigans by Steven OBrien Free download: https://filmmusic.io/song/9964-shenanigans Licensed under CC BY 4.0: https://filmmusic.io/standard-license

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I have cooked different Sisig recipes before that I have shared with you already.

There's Bango Sisig, there's Tofu Sisig and here in the house, we normally do Tuna Sisig.

And whatever else we are making Sisig.

But my God! I just realized that we haven't cook Pork Sisig yet.

So today, let's cook Crispy Pork Sisig inspired by the one that I have taste on Pampanga.

Super duper delicious so I am gonna make it like that today.

So first, as you can see that this is already fried but I soften it a while ago.

You want to start by simmering your Pork Liempo for your Lechon Kawali

because that is the first step.

We are gonna make Crispy Pork.

So I have here a beautiful Pork Liempo.

So there.

So you just buy a pork liempo cut for Lechon Kawali.

Okay.

So this is my beautiful pork liempo cut for Lechon Kawali, I will just line it on my pot.

And then I put the rest of the ingredients.

Onions.

Pounded garlic.

With skin on for the aroma.

A lot of salt because you want a lot of flavor.

Black pepper.

Laurel or bay leaves.

Fish sauce.

And then just enough water to cover the pork.

So there, it's already okay.

And then I'm just going to bring this to a simmer.

I will let it soften for around 45 to 60 minutes or until the pork is fork tender.

Just like Lechon Kawali and then we will air-dry it before we fry it.

It's already softened, so you can see it, right?

I removed it from the hot water.

I put it on the tray with cooling rack.

You just air-dry it and after air-drying it, it's better if you air-dry it for half a day

but if you don't have the time, you just put it in front of the electric fan

or you just oven it for a while until it's dry

and then you fry it on hot oil but it's important, okay?

So here, you will see that I cut it into big chunks first

because you want your Sisig to be very crispy.

So you cut it into big chunks, just that big.

Before you fry it, you can see my oil.

When you deep fry it, you want to cook it over low to medium flame.

The reason behind that, it's like you're making Lechon Kawali

but you want it to be crispy on the inside, that's why the flame is a bit low.

So there it is, right? You can see it, right?

Let's remove the crispy part.

It's super fancy, right?

So here it is.

We fry this outside because we are going to smell like Lechon Kawali on the inside.

We want to smell like Sisig.

So the next step, you're gonna chop it.

So I'm just gonna remove the seeds.

So there it is.

Then there it is, right?

Crunchy.

You're gonna chop it there.

On the restaurant that I ate, they use two knives, the cleaver.

Then you just chop it like that.

Wait a minute, before that, I'll just heat up my sizzling plate.

So there it is.

There are still seeds.

Wait a minute, let me check it first.

There might be some seeds that I haven't remove yet.

So let's remove all of it.

Then I will add more.

So you just chop it into small chunks.

Don't make it too small because if you chop it too small,

the crunchiness would be gone.

It would become soggy.

So there, I think this is enough.

I'm just checking if there's a bigger one.

Okay.

See.

And then you just put it on a bowl, just like this.

The skin, I didn't chop it too much.

You put it on your bowl.

I will open this exhaust fan.

And then this one, I'm just going to put some chopped onions.

You just toss it.

Splash of soy sauce, just a bit of soy sauce.

Splash of calamansi juice.

Calamansi juice is given.

A bit of soy sauce, just a bit, just a splash.

And a bit of white sugar.

A bit of white sugar.

If you want it spicy, you put a bit of chili.

Red and green.

Then cooking oil into your sizzling plate.

You spread it like that.

And then you just put this.

Okay, you pour it there.

Oh my gosh!

Let it sizzle for around a minute.

Oh my gosh!

The smell, it's like I want a beer.

Then you just garnish it a bit.

Now, there are a lot of talks.

Should I put egg on the Sisig?

Should I put mayonnaise on the Sisig?

Should I put this?

You know, the answer is with all due respect to our culinarians

and to the original makers of Sisig.

Because for me, where are you happy?

If you want to put mayonnaise on that, you want to put egg.

You put it, I have an egg here.

You want to put red egg, you put it.

What would make you happy?

Anyway, it's your Sisig, you are the one who will eat that.

So this one, for today, I just like it this way.

Just like that, right?

It's like I like you just the way you are.

You put calamansi on it and then let's taste it already.

It's that fancy, right?

I will taste it while it's sizzling.

So there it is, right?

I will taste this already.

Of course, there should be a beer on this.

Well, it's just me, okay?

Drink responsibly.

So there, drink responsibly.

It spilled.

It can also just be Coke.

It's delicious.

Get some Sisig.

Let me try it.

Oh my gosh.

So good.

It's so crispy.

And it's very important, okay?

That it shouldn't be too fatty.

It's so spicy.

The pork that you will use shouldn't be too fatty

because what will happen there is it would be too greasy.

What you will see is just oil only, you won't be too greasy.

My gosh!

I'm so proud of myself, it's so delicious.

Do you want to taste it?

It's really delicious.

I'm so serious.

How delicious are you?

So there, even though I'm getting dizzy.

I will taste another one.

It's so delicious.

You're right here on the sizzling plate.

Chinidor.

There's calamansi on this one.

There is.

Where's the rice?

There's no rice.

So it's just for coating.

I want to kill you.

I will kill you, I will call that red one.

Oh my God!

You're still spreading it.

The beer is still spreading.

Is this beer okay?

That's it.

It's so delicious, right?

It's so spicy.

But it's so delicious, right?

Because when I test this recipe, it's not that delicious.

Right?

You admit it.

Yes.

But now, it's so delicious.

The first test is salty.

This is perfect.

Girl, it's so delicious but it's too fatty.

It's just okay, girl.

I have already told you where you are happy, right?

What do you want on your sizzling plate?

Is there an egg or no egg?

There's no egg.

Let's put an egg.

Right?

Where are you happy?

Because to be honest, that's the whole purpose of cooking.

That's the whole purpose of my channel.

No matter what they say, this is what I do when I cook.

You shouldn't put that.

I love you all because where are we happy?

This is our kitchen, we are the ones who are gonna eat that.

Blessing from above, all of that.

So you do as you like.

You do you.

As long as you don't step on anyone, right?

Yes, do what makes you happy.

Life is short.

So be quiet.

Live your life.

Life is short, eat that Sisig.

Yes, eat that Sisig.

Exercise later.

Then you want to cook the egg a bit.

Yes, then the remaining heat will be the one to cook.

So it's like that.

Yeah.

Perfect for San Miguel Light.

So of course, this is not sponsored but support your Filipino Me.

Support local.

But I can be the sponsor, I can be the next model of San Miguel Light.

So don't do that.

I don't know.

Those who have calendars.

Don't do it anymore, especially on the calendars nowadays.

On the cellphone that you're looking at.

Why don't you just stop on your illusion.

So this one, this is okay already.

I turn off the fire already and then the residual heat will be the one to cook.

So there.

Creamy.

I don't want mayonnaise anymore.

Me actually, I went through that I want mayonnaise, right?

Exactly.

Then now, we don't want it anymore.

Yeah.

The egg is okay already.

It's not creamy anymore.

I'm excited.

Me too, I'll taste it.

My God!

Crispy, fatty, oily.

Anything good.

It's more delicious if we have egg.

Right?

It has another texture.

Layer of texture and creaminess.

My God! It's smoking.

Right?

I'll just reduce the chili a bit.

Yeah.

Because I'm sweating all over.

Yeah.

Girl, I might finish this already.

So you invite them to make that Sisig already.

So I'm inviting you to my premiere night.

Just kidding.

To cook Sisig already.

Super yummy.

What do you call this?

Crispy Sisig.

With egg, you put egg.

Super yummy.

We're going to see you all soon.

I'm sweating, it's yummy, right?

Thank you for watching!