Last Sunday, it was my turn to do the market rounds. I bought some “maskara” – the term used in the meat market for pig’s face. 😛 Literally, the skin from ear to ear – cheeks, snout, chin – is the part used for cooking sisig.
I haven’t cooked sisig for a while. We (manang L, Ate Jo, and myself) rolled up our sleeves to prepare this wonderful family favorite. First, we had to thoroughly clean the maskara. Then we boiled it to tenderize. Afterward, I had the whole maskara piece chopped into several parts for grilling.
The grilling is important as it will give the nice smokey flavor, as well as make the skin crispy. Since the meat is already cooked, the grilling has to be quick, the temperature very hot. Turn often to get an even golden color and avoid burning.
The really hard part comes during chopping. I asked Manang L to sharpen the knives so it will be a breeze. I sauteed the chopped pork in lots and LOTS of onions. The mixture gets a final “crisp-izing” treatment at the oven. I topped the sisig with an egg and returned it to oven for another 30 seconds.
Needless to say, the sisig was gone from the table in a flash. My family loves it! I got to be careful not do it too often though – we almost ran out of steamed rice! 😛
My sisig recipe can be found here.