A perfect representation of head to tail cooking, wherein pork mask, including ears and snout to belly to tail are being used. A #sustainable way of utilizing parts that might go to waste.

INGREDIENTS

1 cup pork mask

1/2 cup pork ears

1/2 cup pork snout

1 pc Pig tail

4 cloves of garlic

2 bay leaves

1 onion, finely chopped

1 teaspoon peppercorns

Grilled chicken liver, chopped

2 tablespoons soy sauce

1/4 cup minced onion

2-3 green peppers, sliced

2-3 red hot peppers, finely chopped

Calamansi

Cooking oil

Salt and pepper to taste

DIRECTIONS

Boil the pork mask, ears, snout and tail in a pot of water with bay leaves, garlic, onion, peppercorns and 1/2 teaspoon of salt until tender. Drain and let it cool.

Grill or pan-fry the boiled pork until it’s crispy and slightly charred. Slice it into small pieces.

In a separate pan, heat some cooking oil and sauté the chopped onion until translucent.

Add the chopped grilled chicken liver and soy sauce to the pan. Cook until the liver is fully cooked.

Add the sliced green and red peppers to the pan and sauté for a few more minutes.

Add the sliced and crispy pork mask, ears, snout, tail to the pan. Stir everything together and cook for a few more minutes.

Season with salt and pepper to taste.

Serve the sisig on a sizzling plate if you have one. Garnish with minced onion and calamansi.