Pork sisig

Time Out Malaysia Eating and Drinking Guide - - EATING -

The sisig, beer’s best friend in the Philip­pines, is a siz­zling pork dish that’s not for the squea­mish. Pork cheek, ear and tongue are boiled with spices and veg­eta­bles for about four hours, flash-fried and cut into tiny morsels be­fore pork brain and may­on­naise are stirred in as bind­ing agents. It’s all served on a siz­zling plate with a sin­gle raw egg cra­dled in the cen­tre – a golden orb of moist­ness among the fried

– pre­pared by Barcelona na­tive Chef David Caral – are fash­ioned from the finest grade of pigs fat­tened on acorns, the Ibérico de Bel­lota. It’s a manly dish pork. There’s crunch­i­ness from the knobby bits, there’s smok­i­ness from the grilling, and there’s a touch of acid­ity from hasty splashes of lime juice. It’s all as be­wil­der­ingly de­li­cious as it sounds.

served straight-up – two slabs of chunky ribs stacked to­gether like a V, an­chored by sweet roasted piquillo pep­pers. What the dish lacks in el­e­gance, it makes up for in flavours: The oven-roasted ribs yield a slightly smoky edge, de­rived from con­fi­dent sea­son­ing and marinating com­prised of pa­prika, le­mon and Span­ish spices. Tackle them with your fin­gers; you’ll be glad you did.

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