Pork Sisig (Lutong Pinoy)

Ingredients:


500 g pigs head, cleaned and deboned
2 tbsp minced garlic
75 ml soy sauce
125 ml vinegar
1 bay leaf
1 tbsp   salt
1 tsp       ground pepper
oil for frying
2 tbsp chopped spring onions

Sauce:

150 g cooked chicken liver
125 ml vinegar
60 ml fresh calamansi juice
2 tbsp chopped chili pepper                  
1 tsp ground black pepper
1 tsp salt



Procedure:

Place meat, garlic, garlic, soy sauce, vinegar, bayleaf, salt and pepper in a casserole and add 1.25 liters of water. Bring to a boil, then lower hear and leave to simmer for 2 hours or until meat is tender.

Remove the meat and cut into 5 mm slices then broil for one minute on each side. Deep fry in hot oil until crispy. Drain the meat on absorbent paper and chop coarsely. Then add sauce and mix well. Transfer to a dish and sprinkle with finely chopped spring onions.

To make sauce: Mash the chicken liver with vinegar and calamansi juice to a coarse paste. Add the chili, salt and pepper and blend thoroughly.