Chef and food writer/TV personality Anthony Bourdain just finished a tour of the Philippines to select a couple of dishes to be featured in his New York restaurant and one of his favorites is Sisig. He believes that this will be the next food craze that will hit America. Here is my version.
Ingredients:
1 deboned pigface (snout, ears, cheeks)
1 pig brain
4 long green chillies, chopped (siling haba)
3 Thai red chillies, chopped (labuyo)
3 medium sized red onions, chopped
Knorr original liquid seasoning
1 tblspn. salt
1 tspn pepper
4-5 star anise
1 tspn 5 spice powder
1 egg
Recipe:
In a pressure cooker, add salt, star anise, 5 spice powder, 3-4 cups of water and cook for 20 minutes. Then place the pigface on a rack to rest for 15 minutes.
Heat a charcoal barbecue pit and cook the pigface for 6-8 minutes each side until slightly brown and let it rest for 10 minutes then chop.
Using a griddle, saute the chopped onions, chillies while adding a dash of liquid seasoning. After 5 minutes, add the pig brain along with the chopped pigface and add a teaspoon of black pepper. Mix well until oil comes out of the mixture and texture comes out a bit toasty.
Place on a platter while adding a few dashes of seasoning and raw egg. Mix well and serve with calamansi or lime.
