Are you feeling adventurous in the kitchen? Want to try something new and exciting? Look no further than sisig pork ears!
This Kapampangan delicacy is a popular dish in the Philippines, made from pig’s ears, cheeks, and snout. While it may sound unappetizing to some, it’s actually a delicious and flavorful dish that’s worth trying.
There are many variations of sisig, but we’ll be focusing on the classic recipe that includes pig’s ears. In this article, we’ll guide you through the steps to make this mouth-watering dish from scratch.
So put on your apron and get ready to impress your taste buds!
How To Make Sisig Pork Ears?
Before we begin, it’s important to note that preparing pig’s ears can be a bit tricky. But with the right tools and techniques, you’ll be able to make a delicious sisig pork ears dish that will impress your friends and family.
Here’s what you’ll need:
– 1 lb. pig’s ears
– 1/2 lb. pork belly
– 1 onion, chopped
– 2 tbsp. salt
– 1/4 cup vinegar
– 2 cloves garlic, minced
– 1 bay leaf
– Water
– Green bell pepper, red bell pepper, and green chile (optional)
Instructions:
1. Use a butane or propane torch to singe off the hairs from the pig ears and skin of the pork belly. Sprinkle the pig ears with salt and rub it in thoroughly. Rinse the pig ears and belly with water.
2. Fill a large pot about three-quarters of the way with water and bring to a boil. Add the belly and ears, simmer for five minutes then drain. Rinse the meat with running water, and wash out the pot.
3. Fill the pot again about three-quarters of the way with water, add about 10g (2tsp) of salt and bring to a boil. Add the belly and ears and bring to the boil – if needed, add more boiling water, to cover the meat.
4. Lower the flame and simmer for about 30 minutes, or until the skin on the pork belly is tender enough to be easily pierced with a paring knife.
5. Remove the belly from the water and continue to cook the ears for another 30 minutes, or until the thickest part can be pierced easily with a paring knife.
6. Take the ears from the water. As soon as pork belly and ears are cool enough to handle, cut them into small pieces.
7. Bring a large pot of water to a boil; boil pig’s ears until no longer pink, about 10 minutes. Drain. Let cool, at least 15 minutes.
8. Combine 3/4 cup water, vinegar, sugar, salt, and pepper in a large bowl. Add the pig’s ears and mix together. Cover with plastic wrap and keep refrigerated.
9. Serve with green bell pepper, red bell pepper, and green chile (optional).
Ingredients Needed For Sisig Pork Ears
To make Sisig Pork Ears, you’ll need a few specific ingredients. First and foremost, you’ll need 1 lb. of pig’s ears. Additionally, you’ll need 1/2 lb. of pork belly, which is another important ingredient in this dish. You’ll also need 1 onion, chopped, 2 tbsp. of salt, 1/4 cup of vinegar, 2 cloves of garlic, minced, and 1 bay leaf.
Water is also a crucial ingredient in preparing the pig’s ears and pork belly. You’ll need to fill a large pot with water to boil the meat. You can also add green bell pepper, red bell pepper, and green chile to the dish if you prefer.
It’s important to note that preparing the pig’s ears can be a bit tricky, but with the right tools and techniques, you’ll be able to make a delicious Sisig Pork Ears dish that will impress your friends and family.
Preparing The Pig’s Ears
Preparing pig’s ears for sisig pork ears can be a bit tricky, but it’s not impossible. Here’s a step-by-step guide to preparing pig’s ears:
1. Use a butane or propane torch to singe off the hairs from the pig ears and skin of the pork belly. This will make it easier to clean and prepare the meat.
2. Sprinkle the pig ears with salt and rub it in thoroughly. Rinse the pig ears and belly with water.
3. Fill a large pot about three-quarters of the way with water and bring to a boil. Add the belly and ears, simmer for five minutes then drain. Rinse the meat with running water, and wash out the pot.
4. Fill the pot again about three-quarters of the way with water, add about 10g (2tsp) of salt and bring to a boil. Add the belly and ears and bring to the boil – if needed, add more boiling water, to cover the meat.
5. Lower the flame and simmer for about 30 minutes, or until the skin on the pork belly is tender enough to be easily pierced with a paring knife.
6. Remove the belly from the water and continue to cook the ears for another 30 minutes, or until the thickest part can be pierced easily with a paring knife.
7. Take the ears from the water. As soon as pork belly and ears are cool enough to handle, cut them into small pieces.
By following these steps, you’ll have perfectly cooked pig’s ears that are ready to be used in your sisig pork ears dish.
Cooking The Pig’s Ears
Now that you have cleaned and boiled the pig’s ears, it’s time to cook them. There are several ways to cook pig’s ears, but we will focus on two methods: grilling and frying.
To grill the pig’s ears, heat up a cast iron or griddle until it is blistering hot. Place the ears onto the skillet and press down upon them, making sure that the majority of the surface makes contact with the pan. Continuously press down on the ear until the side is thoroughly charred and crispy at points. Turn the ear over and do the same on the other side. Serve immediately like steak, for the diners to cut and eat on the plate. Accompany with a good quality Dijon mustard.
To fry the pig’s ears, begin by coating them with flour. After coating, place them in a medium pot. Cover the pot with water and bring to a boil. After two to three minutes, the ear should be tender enough to be easily pierced with chopsticks or forks. Drain any excess liquid from the ears.
Next, heat up vegetable oil in a deep fryer or deep cooking pot. Once the oil gets hot enough, deep-fry the pig’s ears until they become crispy in texture. Remove from oil and drain on a paper towel-lined plate.
After frying or grilling, slice the pig’s ears into small pieces and set aside.
Now that you have cooked your pig’s ears, you can move on to making sisig pork ears.
Combining The Ingredients
Now that you have prepared the pig’s ears and pork belly, it’s time to combine them with the other ingredients to make the sisig dish. Here’s how:
1. In a large frying pan over medium-high heat, sauté the chopped onion and minced garlic for 1-2 minutes until the onion just begins to soften.
2. Add the chicken liver and cook for 2-3 minutes until it is thoroughly cooked.
3. Add the sliced meat (pork belly and ears) and cook, stirring, for another 2-3 minutes until everything is well combined.
4. Add the white vinegar and season with salt and pepper to taste. Stir everything together.
5. If you want to add some heat to your sisig, you can also add chopped green bell pepper, red bell pepper, and green chile at this point.
6. Remove from heat and transfer to a sizzling hot plate for serving.
7. You can also top it with a fried egg or crushed chicharon (pork rinds) for added texture and flavor.
Remember that sisig is a versatile dish, so feel free to adjust the seasonings and ingredients based on your preference. Enjoy your homemade sisig pork ears!
Serving And Enjoying Sisig Pork Ears
Sisig pork ears are traditionally served on a sizzling plate, but can also be served on a regular plate. To serve on a sizzling plate, heat the plate over high heat until it’s very hot. Add the sisig and let it sizzle for a few seconds. This will create a dramatic effect and will also help keep the dish hot while you’re eating.
To enjoy sisig pork ears, squeeze some calamansi or lemon juice over the top of the dish. This will add a tangy flavor that complements the rich and savory flavors of the meat. You can also top it with crushed chicharon for some added crunch.
Some people like to add mayonnaise to their sisig pork ears, as it adds a creamy and rich flavor. However, this is optional and not traditional.
Sisig pork ears are often served as an appetizer or as a main dish with rice. It’s also a popular drinking food or pulutan in the Philippines, and is said to pair well with cold beer.
