Filemon “Fil” Lapuz Jr.
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Pork Sisig

<span-key>1 kg (2 lb)</span-key> <span-value>pork for sisig</span-value> <span-key>¼ kg (½ lb)</span-key> <span-value>pork liver</span-value> <span-key>2 tsp</span-key> <span-value>black pepper</span-value> <span-key>2 tsp</span-key> <span-value>salt</span-value> <span-key>2</span-key> <span-value>garlic cloves</span-value> <span-key>10</span-key> <span-value>onions, finely chopped</span-value> <span-key>2</span-key> <span-value>plain crackers, crushed</span-value> <span-key>2</span-key> <span-value>chilis, sliced</span-value> <span-key>3 tbsp</span-key> <span-value>soy sauce</span-value> <span-key>5</span-key> <span-value>calamansi (citrus)</span-value>




Wash the pork and liver, then put in a casserole to boil.
Add black pepper, salt, and garlic and cover. Let it boil for 30 minutes until it becomes tender.
Once the pork is tender, set aside and let it cool for a few minutes.
Grill the pork on a griller (or use an air fryer) until the meat becomes crunchy (about a half-hour per side if using an air fryer).
Chop the pork and liver into bite-size pieces.
Put together chopped liver, pork, onions, and crushed plain crackers, then add salt, pepper, any other seasoning, and chili, then mix everything together.
Serve the pork sisig with soy sauce, calamansi, and chili to boost your appetite.
For reference check this video.</span-p>

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