Sisig is a Filipino dish known for its savory and spicy flavors. It typically consists of chopped and seasoned meat, often pork, which is then grilled, boiled, or fried. The dish commonly incorporates parts of the pig's head, such as ears and cheeks, although variations with chicken or tofu exist.
Poutine is a delicious Canadian dish especially in Quebec that typically consists of fries topped with cheese curds and smothered in gravy.
INGREDIENTS
Sisig:
1 pound check
Salt and pepper
3 pieces chicken liver
1 big red onion - finely chopped
½ lemon or 3-4 kalamansi juice
1-2 chili peppers - minced or ¼ tablespoon chili flakes
½ tablespoon soy sauce
½ tablespoon cane vinegar
⅛ teaspoon ground black pepper
Fried egg (runny yolk)
Poutine
4 large potatoes, peeled and cut into thin strips
Vegetable oil for frying
Salt, to taste
Gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups beef or chicken broth (homemade or low-sodium store-bought)
Salt and pepper, to taste
or Opt for store-bought gravy instead.
INSTRUCTIONS
Sisig:
Season pork belly slices with salt and pepper. Let it marinate for at least 30 minutes.
Grill pork belly and chicken liver until well done. Pork skin should be crispy.
Once grilled, chop the pork belly and chicken liver into small fine pieces.
In a bowl, combine the chopped meat, onions, lemon juice and chili pepper. Season with soy sauce and pepper.
Gravy:
1.Roux and Simmer:
Melt butter in a saucepan, add flour to create a roux, then gradually whisk in broth. Simmer for 5-7 minutes until desired thickness.
2. Season:
Season with salt and pepper to taste.
Poutine: See the video for crispy fries
1.Prepare the Potatoes:
Peel the potatoes and cut them into thin, even strips. Rinse the cut potatoes under cold water to remove excess starch.
2.Preheat the Oil:
In a large, deep pot or a deep fryer, heat enough vegetable oil to fully submerge the fries. Heat the oil to around 350-375°F (175-190°C).
3.Fry the Potatoes:
Carefully add a handful of potato strips to the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 3-4 minutes or until the fries are golden brown and crispy.
4. Drain and Season:
Using a slotted spoon or tongs, remove the fries from the hot oil and place them on a paper towel-lined plate to drain excess oil. Season the fries with salt immediately while they are still hot.
5. Assemble the Poutine:
Once all the fries are cooked and seasoned, transfer them to a serving dish or individual plates.
Sprinkle the cheese curds evenly over the hot fries, allowing them to slightly melt from the heat of the fries.
Pour the hot gravy over the fries and cheese curds, ensuring everything is well-coated.
Warm it in a pan with a bit of oil if desired. Alternatively, heat a sizzling plate and add a some butter or margarine, mix in the sisig.
Add the Sisig on top of the Poutine and serve while still hot.
Garnish with an egg on top, remaining onion, green onions, and red chili peppers.
6. Serve Immediately:
Poutine is best enjoyed right away while the fries are hot and crispy, and the cheese is melting.
SEE OUR VIDEO
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