Sisig with Mayonnaise. It is though that the original sisig was prepared by just boiling pig’s ears, jowls and often times with liver. The pig brain is added to make it creamy. The broiling and grilling including the sizzling version is the product of evolution of the dish. Today mayonnaise is even used as alternative to the pig brains which is obviously not available commercially.
1/2 kilo pig ears and face
1 thumb size ginger, chopped finely
4 medium size onion, chopped finely
3-4 pcs. red/green chili sliced
1/4 cup vinegar
1 tbsp. peppercorn
3 pcs. bay leaf
1/2 -3/4 cup mayonnaise
coarsely ground pepper
In a big deep pan boil pig ear and face, peppercorn, bay leaf and salt for 30 to 45 minutes or until tender but not soft. Remove from pan and drained in a colander until dry. Cut ear and face parts into small short strips. Put cut ears and face in a big bowl. Toss in ginger, onion, chili, ground pepper, vinegar and mayonnaise. Season with salt to taste. Serve warm or serve on a sizzling plate.