Grilled Liempo Sisig

One of my favorite pulutan during the days of my nightly adventures come paydays. But who would have thought that my eldest son would also love it despite the constant complaint of it being to spicy. Naahh!! Extra rice please...


Ingredients:

• 1 kilo Pork Belly, sliced thinly
• 1/2 kilo Pork Liver, sliced thinly
• 2 medium sized Red Onion, peeled and minced
• 6 gloves Garlic, peeled and minced
• 1 thumb-sized Ginger, grated
• 1 large Carrot, peeled and minced
• 1 large Red Bell Pepper, seeded and minced
• 1 small can Liver Spread
• 2 tbsp Soy Sauce
• 2 tbsp Vinegar
• 1 tsp Cooking Oil
• 1/2 cup Margarine
• 6-10 pcs Thai Chili peppers, sliced thinly
• 6 pcs Green Chili peppers
• 1/4 cup Calamansi Juice

Cooking Procedure:

1. Place pork belly, liver in a mixing bowl. Season with salt, pepper and calamansi juice. Mix well, and then marinate for about 30 minutes.
2. Over hot coals, grill pork belly and pork liver until moderately done. Set aside to cool.
3. Slice and diced the pork belly and pork liver then set aside.
4. Heat oil in a pan over medium heat. Add margarine. 
5. Saute half of the onions, garlic and ginger. Cook until translucent and aromatic.
6. Add pork belly, pork belly and carrots. Stir gently to combine.
7. Add Thai chili, green chili and liver spread, stir gently to combine.
8. Add soy sauce and vinegar, uncovered but avoid stirring until you bring it to a boil.
9. Continue cooking, stirring occasionally until pork is heated through.
10. Season with salt and pepper to taste. 
11. Serve in sizzling plate top with the remaining onion, egg and calamansi on the side.

Tips:

• You could alternatively use pig face instead of the usual pork belly.

Watch video here: