How to cook Sisig?

Sisig is one of the pride of Philippine cuisine. Here is a great recipe for a well-loved dish. Fill a pot with water and bring to a boil. Season water with salt and vinegar. (1 tbsp of each per liter of water). Boil pork rashers for 10 to 15 minutes. Just till fat turns translucent and soft. Do not over-boil as the skin won’t crisp up if too much water is absorbed. Drain pork and dry on a cooling rack for 10 minutes. Pat off any moisture on the pork. Fill a wok with oil around half full and heat over medium. Fry pork until it starts to brown but still isn’t crispy. (around 10 minutes). Remove pork from oil and lay on paper towels. Bring up the flame of the walk and heat up oil till it starts to smoke. Return pork to oil and fry until skin is crispy. Remove pork and let rest at least 10 minutes. Chop up pork with a big cleaver and mix with, chili and onion. Place in serving container and drizzle with sisig sauce, liquid seasoning, and hot sauce.Serve with a halved calamansi.

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