Pork creamy sisig

Sizzling Good Creamy Sisig

• 35 mins

• 4-6 servings

• Easy

Whether it be a night in with the family, a hangout sesh with friends, or quality time with that special loved one, serve them some love with this Kapampangan classic topped with a creamy twist! 

Ingredients:

1/2 kg

pork liempo, cubed

1/4 kg

chicken liver, cubed

1 sachet

8g MAGGI MAGIC SARAP®

1 tsp

salt

1/2 cup

water

2 tbsp

cooking oil

1/4 cup

onion, chopped

2 tbsp

garlic, minced

2 tbsp

vinegar

1 tbsp

sugar

1 packNESTLÉ ALL PURPOSE CREAM 250ml

2 tbsp

butter

3 pcs

siling panigang, chopped

Salt and pepper to taste

Procedure:

1. Rub pork and liver with MAGGI MAGIC SARAP and salt. Boil pork and liver in water until dry pork is starting to release its own oil. Continue cooking until pork and liver is brown and crispy. When cool enough to handle, chop into small pieces. Set aside.

2. Heat cooking oil. Sauté onion and garlic until limp. Add in prepared pork and liver.

3. Pour in vinegar, add sugar, and siling panigang. Season to taste.

4. Add in NESTLÉ ALL PURPOSE CREAM and bring to a simmer. Continue cooking until almost dry.

5. Start heating up hot plate. Put butter onto hot plate. Scoop around 3-4 scoops of prepared sisig onto the hot plate. Serve immediately.

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