PORK SISIG

Estimated cooking time: 3 to 4 hours
INGREDIENTS:
•1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
•1/2 lb beef or pork tongue
•1/2 lb beef or pork heart
•1/2 lb liver (pork, beef or chicken)
•2 cups water (for boiling)
•1 cup pineapple juice (for boiling)
•1 tsp whole black peppers (for boiling)


MARINADE SEASONINGS:
•1 cup chopped onions
•3-4 finger hot peppers (siling labuyo) (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 to taste

COOKING PROCEDURES:
•Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.


•Drain and cool to room temperature.


•Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.


•Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.


•Chop the grilled pork cheeks/hocks, 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 (siling labuyo), bay leaf, salt and pepper;


•Keep the marinated mixture in the refrigerator for 2-3 hours before serving.