Lechon Sisig

Lechon Sisig

Bangus Sisig

Sisig Ingredients:
1 Tbsp oil
1 Tbsp ginger, grated
1-2 onions, chopped
3 garlic cloves, chopped
2-3 sili labuyo, deseeded and chopped
1 tbsp lemon or calamansi
1 tbsp vinegar
1 tbsp Knorr Seasoning
300 g leftover lechon
Salt and pepper, to taste
2 egg yolks
Chicharon, pounded

Procedure:
Heat oil. Add onions, garlic, ginger and sili. Saute for a few minutes. Add lechon. Saute until dry. Add lemon, vinegar, Knorr Seasoning, salt and pepper. Continue sauteeing until it gets crispy. Make a well. Add egg yolks and cook for a few seconds. Make sure that the yolk remains intact and soft. Turn off heat and mix well. Serve on hot plates and sprinkle with chicharon. Serve with vinegar and mayonnaise on the side.

My notes:
My son does not really like the taste of ginger and so I always grate my ginger. He also prefers crispy, crunchy food and so I cooked this the way I would adobo flakes. I only used 1 onion and 2 silis for this dish because that's how I cook my bangus sisig. But I think that the lechon sisig would taste better with 2 onions and 3 silis. That's what I'll do next time. You can also add 1 tbsp mayonnaise if you prefer creamy sisig. Instead of chicharon, I used Marty's Cracklin' only because I didn't want to eat any leftover chicharon and Marty's comes in a small packet at 5 pesos only.