Thursday, December 23, 2010

Crispy Sisig with Mayonnaise

  • 1 kg pig’s face or mascara and a medium slice of pig’s liver, boiled, grilled and chopped into small pieces
  • 5 medium-sized onions, finely chopped
  • 10 pieces red and green chili pepper, finely chopped
  • 20 pieces kalamansi or 5 pieces lemon, extracted and strained
  • Spring onions (leaves), finely chopped
  • pig’s brain, boiled
  • salt
  • black peeper
  • msg (optional) 
  • mayonnaise


  • Make sure that all pig’s hair had been shaved or removed
  • Boil the meat until tender then drain well, 
  • Deep fry (until meat is golden brown and crisp)
  • Chop into small pieces
  • In a large bowl, put all ingredients (except the leaves of spring onions) and mix well
  • Add up mayonnaise
  • Top with finely chopped spring onion (leaves)

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