But in this recipe, Yummy will guide you on how to cook pork sisig. In a big pot, place water and bring it to a boil. Water should be enough to cover the meat. Place pig's ears and pork jowl (or pork belly) then simmer for 40 minutes to 1 hour (or until tender).
A pig’s head is first to be boiled to remove hairs and tenderize it. Portions of it are then chopped onions are added and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brain, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise.
The Kapampangan term “sisig” means “to snack on something sour”, which usually refers to fruit, often unripe or half-ripe, sometimes dipped in salt and vinegar. The term could also be the method of preparing fish and meat, which is marinated in a sour liquid, such as lemon juice or vinegar, then seasoned with salt, pepper, and other spices.
The simple combination of spices and seasonings, including smoked paprika, chili powder, garlic, and onion, produces the perfectly balanced blend of flavours that you want in a great pulled pork. All you need to do is take a nice pork shoulder and rub the spice blend all over it.