PORK SISIG Recipe

 

Pork Sisig is one of my favorite Filipino dishes. It has a unique flavor and texture.

This dish can be serve as appetizer or a main dish.

This dish is also famous to partner with alcohol drinks.

PREP. TIME: 1 hour                            COOKING TIME: 20 minutes

INGREDIENTS:

Roasted Pork Face (Minced)    -    Approx. 1 1/2 kilo (Boiled then Roast or deep fry)

White Onion (Minced)              -    2 large pcs

Green Pepper/Chili                    -    5 pcs

Ginger                                        -    2 tbsp

Mayonnaise                                -     Small pack (add more if you like it creamy texture)

Soy Sauce                                  -     3- 5 tbsp

Worcestershire Sauce                -    3 tbsp

Salt & Pepper

Egg (for toppings)                    -    1 to 2 pcs

Calamansi     

PROCEDURES:

• Sauté first the Pork in high heat. Seasoned with salt and pepper to taste.
• Add about 3-5 tbsp of Soysauce.
• Then, add 3 tbsp of Worcestershire Sauce.
• Put the minced White Onion and Ginger.
• Add the green peppers and continue cooking.
• Lastly, lower the heat and add the Mayonnaise. Continue cooking for 3 minutes.
• Serve while it is hot. Put the whole egg on top and calamansi.
• Recommended to serve in a sizzling plate.
• Mix in the egg while still hot.

CHICKEN CORDON BLEU

 

CHICKEN CORDON BLEU Recipe

INGREDIENTS: 

Chicken Breast        -        1/2 kg

Ham                        -        4 slices

Cheese                    -        4 slices

Bread Crumbs

All Purpose Flour    -       1 cup (coating) + 2 tbsp (sauce)

Egg                        -         2 large pcs

Salt and Pepper

Butter                    -        1 1/2 tbsp

Garlic                    -        3 cloves

Margarine             -        2 tbsp

 

PROCEDURES:

1. Season first the Chicken with Salt and Pepper. The cover it with a Cling/Plastic Wrap
2. Flatten the Chicken with a tenderizer. Gently tap from the center.
3. Lay the Sliced Ham then add the Sliced Cheese.
4.  Slowly and carefully roll the Chicken. Wrap with cling/plastic wrap and freeze for an hour.
• *if your rolled chicken are not stable enough, you can use toothpick*
5. Unwrap the Chicken and start coating.
6. Fry for 4-6 minutes in each side.

SAUCE

1. Sautee garlic with butter.
2. Add 2 tbsp of all purpose flour. Continue cooking in low heat.
3. Add 2 tbsp of Margarine.
4. Pour 1 cup of water (you can add more water to achieve your desired thickness). Mix continuously.
5. Season with Salt & Pepper to taste.
6. Continue cooking until it thickens.

THAT'S IT!  ISN'T EASY?