Homemade Pork Sisig with Tokwa (Tofu)

February 28, 2016

Homemade Pork Sisig with Tokwa (Tofu)

Learn how to make simple homemade Sisig made from ground pork and tofu. Just like in Gerrys Grill and Chickboy.

The usual Sisig doesn't have tofu, but I added it to my ingredients and see how it made the Sisig delicious.

Sisig is a sumptuous meal serve in many restaurants here in the city. I'm not really a fan of the exoctic food that originally came from the province, that's why I used an alternative ingredients instead. Nonetheless, the flavor and taste is just the same from restaurants Sisig version. In fact, it's more yummier! This recipe is easy to copy if you haven't tried cooking sisig, this is for the first timer. So take note of each step to ensure you catch the exact recipe that everyone craves about. For some who doesn't have an idea what is Sisig:

Sisig with Tofu

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.[2]

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. -Source: Wikipedia

This recipe is best served on a sizzling hot plate and topped with fresh egg. By mixing the ingredients altogether while the plate is hot. It's a good side dish when you go out with friends and drink mugs of beer after work. We call it Friday night out. Other household cook this recipe for their meal with hot cup of rice.

Ingredients:

1 Kilo Ground Pork

5 pcs Tokwa or Hard Tofu (diced into small pcs.)

2-3 Tbsp Butter (Buttercup)

1 can Purefoods Liver spread

2 Cloves Garlic chopped finely

2 Red Onion chopped finely (separate at least half for garnishing)

1 Pack Chicharron (pork rind) crushed/powdered

5-7 tbsp Mayonnaise

3 pcs Green Chili Pepper or Siling haba (deseeded and chopped)

2 pcs Red Chili Pepper or siling labuyo chopped (slightly spicy- you can omit if you don't like spicy)

2-3 tbsp Light soy sauce or Maggie Savor

Salt

Pepper

Oil

1/2 tbsp sugar

3 pcs calamansi

Procedure:

Deep fry Tofu in oil until golden brown. Once cooked, remove from heat and drain oil. Set aside.
On another pan, sautee garlic and onion in butter. Once the garlic is slightly brown and onion is translucent, add in ground pork. Sautee for a few minutes until ground pork is cooked.
Drain oil
Mix in tofu cubes
Sprinkle salt, pepper, light soy sauce and sugar.
Add liver spread and mix thoroughly
Add in Green chili pepper and red chili pepper.
Turn of heat. Set aside to cool. Around 5 minutes.
Once cool, add in mayo and chopped onion. We want to make sure mayo won't be cooked and turn into oil.
Use strainer and squeeze calamansi juice on top
Mix it all to consistency
Garnish with crushed chicharron.