Hello. I just reviewed my last post and it’s dated May 1! Just an indication of a jampacked month. So to compensate for all the stress, how about some sisig, not from “masskara” but the pork belly or liempo which we Filipinos just love.
It’s another comfort food, the other one being Binuro nga Bilong-Bilong, also best paired with a mango, be it from Guimaras, Leon or where else…as long as it’s Ilonggo.
Because I’m still stressed, I won’t go into a concept paper on sisig (which happens to be the cause of this stress, not sisig. The papers! Huhuhu)
Instead I’ll just share with you how I make this.
QUICK and EASY LIEMPO SISIG
you will need
– about a kilo of pork liempo
– salt and pepper
– finger chilies
1. Grill the liempo (lightly salted)! over charcoal, slice into tiny cubes and place in a bowl.
2. Chop the garlic, onions and ginger. Slice the finger chilies.
3. Put everything into the bowl of liempo bits and mix.
4. Heat some oil in a wok and stir in the sisig.
5. Shake in plenty of pepper. Add soy sauce for flavor and color.
6. When the sisig sizzles and glistens, it’s ready to serve.