Sisig Kapampangan

Ingredients:

For boiling the pig's cheeks

2 pig's cheek

3 pcs bay leaf, crushed

5 pcs whole pepper corn

4 cups water

2 tbsps salt

400 grams chicken liver

For making the sisig

2 medium lemons, juiced

5 big red onions, chopped

4 tbsps soy sauce

1/4 tsp salt

1/4 tsp pepper

7 pcs siling labuyo (bird's eye chili) chopped

1 tbsps butter, add per serving (optional)

Direction:

1. Wash the pig's cheek and shave any excess hair off the skin

2. In a large pot, put in the pig's cheeks, pepper, bay leaves, salt and 4 cups of water. Boil until the pork is somewhat tender not too soft.

3. Remove the cheeks and set aside. Pour chicken liver in the same pot and cook for 10 minutes. Strain and set aside

4. When the cheeks have cooled down, start cutting into small pieces. Do the same with the chicken liver but not too small to avoid mashing the liver

5. Place all chopped pieces in a large bowl and add the chopped onions, chilli, salt and pepper. Mix until all ingredients are well distributed.

6. Take a small bowl and mix the soy sauce and lemon juice. Then add gradually to the meat and mix well, tasting now and then to check if the flavour is okay with you. And its ready to serve.

Serving with a hot plate

1. Place a hot plate on top of a stove. Add a tbsp of butter. Add the sisig and heat for 5 minutes. Serve while sizzling.