Sisig Potatoes

 

IMG_1442Sisig is a very popular appetizer in the Philippines, usually consisting of chopped pig ears, snout and tongue, pork belly and liver, grilled then cooked in vinegar, soy sauce and spices and enhanced with either pig’s brain or mayonnaise. It is best served sizzling.

This dish is a two-step process, unless you already have some leftover sisig.  First you have to cook the sisig, then complete the process by cooking the potatoes before mixing them together. It is similar to sisig (French) fries sold at many fastfood restaurants, or the Canadian poutine.

I chose to use halved baby potatoes instead of the usual French fries.

SISIG

INGREDIENTS

1/2 lb. pig ears

1/2 lb. pig snout

1/2 lb. pork belly

1 large onion, minced

1 thumb fresh ginger, peeled and thinly sliced

3 pcs. Thai chillies, chopped

3 pcs. dried basil

3 tbps soy sauce

2 tbsps vinegar

Salt and pepper to taste

6 cups water

3 tablespoons mayonnaise

1/2 cup butter or margarine

DIRECTIONS

Boil the water in a large pan, adding salt, pepper and dried basil.  Add pig’s ears, snout and pork belly and simmer for an hour or until the meat is tender. Remove the boiled ingredients from the pan and drain. Grill the boiled pig ears, snout and pork belly until done.

Chop the meat into tiny squares.

In a wide pan, melt the butter . Add onions and cook until soft. the onions. Add ginger and cook for about a minute. Add the chopped meat and cook for 15 minutes. Add soy sauce, vinegar and chillies.  Mix well. Add salt and pepper to taste.  Add mayonnaise and mix well.

Remove from heat and set aside.

POTATOES

INGREDIENTS

10-15 baby potatoes (skin on) scrubbed and washed thoroughly, cut into halves

1 cup fresh basil, sliced into thin ribbons

1 tsp. , dried rosemary

Olive oil for frying

Salt and pepper to taste

DIRECTIONS

Heat oil and add potatoes.  Add half the basil. Add rosemary. Add salt and pepper to taste.  Continue to cook until the potatoes are tender.  When potatoes are done, add the remaining basil.  Turn off heat.

FINAL PREP

In a serving bowl or platter, place the cooked potatoes.  Top the potatoes with sisig and garnish with green onions.

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