Pork sigsig is a very popular dish in my household. We used to make this on special occasions as it is fairly labor intensive.
- 1 1/2 lbs pork cheeks
- 1/2 lb pork tongue
- 1/2 lb pork heart
- 1/2 lb pork liver
- 2 cups water (for boiling)
- 1 cup pineapple juice (for boiling)
- 1 tsp whole black peppercorns (for boiling)
- 1 cup chopped onions
- 3-4 hot peppers, seeded and chopped
- 1/4 cup vinegar
- 1/4 cup calamansi juice (lemon juice)
- 1/4 cup pineapple juice
- 1 tbsp minced fresh ginger
- 1 clove garlic, minced
- 1 tsp whole black pepper, crushed
- 1 pc bay leaf,crushed
- Salt & Pepper to taste
Combine pork cheeks, heart and tongue in pineapple juice, salt, water and crushed whole black peppercorns and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature. Slice pork cheeks, liver, heart and tongue, into bite-sized pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks, liver, heart, and tongue into 1/4 inch sized cubes; Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers, bay leaf, salt and pepper; Keep the marinated mixture in the refrigerator for 2-3 hours before serving.
I like to use pig fat to fry the meat and squeezing fresh calamasi on the sizzling meat before serving.