Crispy Pata Sisig turns leftover pork into a fiery, tangy skillet dish with sweet onion and rich chicken liver.
50 minutes · Serves 4
Ingredients for Crispy Pata Sisig
1 lb leftover crispy pata meat, bones removed
8 spicy red chilies, stems removed
3 tablespoons vinegar
1/2 teaspoon granulated white sugar
1 1/2 teaspoons onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 large sweet onion, chopped
1/2 cup chopped chicken liver
3 tablespoons margarine or butter
How to cook Crispy Pata Sisig
1.Stir the sugar into the vinegar until dissolved. Toss the pork with this mixture and refrigerate for 30 minutes.
2.Place the pork, its vinegar mixture and the chilies in a food processor. Use short pulses until everything is evenly minced, stopping before it becomes a paste. Scrape into a bowl.
3.Melt the margarine or butter in a large pan over medium heat. Add the sweet onion and cook, stirring occasionally, until soft. Stir in the chicken liver and cook for 2 minutes.
4.Add the minced pork and chilies, onion powder, black pepper and salt. Cook over medium heat for 8–10 minutes, stirring frequently, until the mixture is steaming hot throughout and the liver is fully cooked.
