Sisig di maiale (grigliato sulla carbonella e servito su un piatto sfrigolante)

Ingredienti

• ½ lb pork face parts (eats, snout, cheek, jowls)
• ½ lb pork belly (cut into 1 inch cubes)
• ¼ c vinegar
• 3 garlic cloves (smashed)
• 1 bay leaf
• 1 tsp salt
• 16 c water
• 2 tbsp vegetable oil
• 2 tbsp garlic (~10 cloves) (minced)
• 2 tbsp fresh lime juice (or calamansi)
• ½ tbsp soy sauce
• ¾ tsp salt
• ¼ tsp black pepper
• 1 c red onion (~ ½ medium onion) (chopped)

Preparazione

1. 1

   --- Braising ---

2. 2

   In a large stock pot over medium high heat, add in pig face pieces, pork belly, vinegar, garlic, bay leaf, salt, and water.

3. 3

   Bring to a boil, then lower the heat to a simmer and braise for one hour with the lid on.

4. 4

   Check on this braise every 20 minutes and stir. Skim the fat off the top of the pot during braising. After braising for one hour, the meat should be tender and soft to the touch.

5. 5

   --- Grilling ---

6. 6

   Remove the meat after one hour and use paper towels to pat dry.

7. 7

   Heat the charcoal grill and then grill your pork belly and pig face meat on medium to medium high heat (control your coals!) until the meat has a nice chargrill texture without being completely blackened.

8. 8

   --- Sisig ---

9. 9

   Place the meat onto a cutting board and chop them up into small pieces, about ¼ of an inch sized.

10. 10

    In a heated cast iron pan over the grill (or over medium on the stove), add the vegetable oil and saute the garlic for 30 seconds or until fragrant. Add the chopped meat and stir. Cook for 3-5 minutes or until the meat begins to crisp on the edges. Move the pan off the grill or stove.

11. 11

    Add the onions, soy sauce, calamansi (or limes) juice, salt, and pepper and stir with the meat and garlic. Immediately transfer to a serving container like a sizzling platter.

12. 12

    Serve with more calamansi or limes and enjoy.