Primed Filipino Sisig Rated 6 Stars

I have a confession to make. Despite living in the Philippines for the last 15 years I don’t know how to speak Tagalog, I have never tried Balut (embryo in an egg shell) and I had never even contemplated eating Filipino Pig’s Ear Sisig. Indeed, even if you paid me I probably would not have touched it, let alone eaten it.

Well, all that has changed now and I am a fan of Primed Sisig. Of course I had to tweak the traditional Filipino version to make it healthier with added vegetable and coconut amino sauce instead of the highly processed GMO soy sauce traditionally used.

Is Primed Sisig good? Nope. It’s not good. It’s great. I love it but more importantly Jincky, our helper, loved it.

I also sought a second opinion from Myra and Bill and their 4 boys. They gave it 6 stars!

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Quote from Bill: “We all love the Primed Sisig. Personally I love it with the right spice.”

Ingredients:

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1 deliciously big pig’s ear (we bought ours from Guadalupe Market)

1/2 kilo of chicken liver

lots of chopped onions, garlic, ginger and green chilies (we love these ingredients and always add a lot to our dishes)

2 eggs

3 carrots (diced)

zucchini (cut into rounds and also into “noodles”)

6 tablespoons of coconut amino sauce (soy substitute)

3 tablespoons of coconut vinegar

salt and pepper

cream cheese is optional (I did not use it)

Method:

1. Boil your pigs ear for 1 hour with coconut vinegar (table spoon), salt and pepper. Boil until the ear is tender.

2. Chop, dice and separate all your vegetables.

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3. After your pig’s ear is tender take it out of the water and slice into small pieces.

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4. Fry your pig’s ear in bacon fat until crispy. After frying I added it together on a tray and let it cook in the oven for an additional 20 minutes.

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Be careful not to have your heat on too high as the little pieces of pig’s ear can pop and jump out of your sizzling pan!

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5. While frying your pig’s ear you can also pan fry your chicken liver on a pan on your stove top as well.

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I use Coconut Oil as my frying oil. Please never use artery clogging and potential deadly vegetable oil.

6. Once fried, cut your chicken liver into pieces like you did with your pig’s ear.

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7. Put your pan on to heat and add your coconut oil. Once heating up add your onions then garlic after that. Stir through together. Put yoor zucchini rounds on your oven tray after moving the frie pig’s ear to half the tray. Season the zucchini with salt and pepper. See below.

8. After cooking off your onion and garlic till they are translucent add your chili, ginger and carrots.

Then add 6 tablespoons of coconut amino sauce, 2 tablespoons of coconut vinegar and then your 2 eggs.

9. Finally, add your fried pig’s ear and fried chicken livers.

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10. Finally you are ready to plate your delicious Primed Sisig dish as shown below.

It was spicy and delicious.

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11. Of course you could plate it with mashed squash, mix it with Broccoli and Cauliflower “Rice” or even have on it’s own with zucchini noodles as a stir fry.

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12. Of course you could place the Primed Sisig on Nori sheets and make a Filipino Kimbap.

Interesting Fact:

If farmer’s feed pigs grains then they can no longer use their intestines for sausage casings because the gluten in the grains rips holes in their stomach lining. Interestingly, if human’s feed grains to themselves then they also develop holes in their stomach lining (leaky gut) and even brain permeability (Alzheimer’s). Ouch.

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