- Boil the liempo and pig ear until cooked. Let it cool and slice into bite sized pieces. Things will get sticky, especially with the pig ear, so it’s advisable to wear plastic gloves.
- Heat oil in a pan. You only need a teaspoon because there’s still oil from the pork when you add it later. Add the onions and fry till translucent. Add your meat and continue stirring to stop it from sticking from your pan. Cook until it turns brown. Mix in mayonnaise, soy sauce, and calamansi. Add pepper and taste. Add salt only if necessary. Lastly, add your siling pansigang. You add this last because it cooks the fastest and you want it to give some crunch in your sisig.
- Heat your tortillas either in a toaster oven, an actual oven, or a skillet. Do not toast it till crispy because you will still need to be able to fold the tortilla. Heat it till you see it brown in some areas. As for the skillet method, turn the stove on at medium heat. Wait for your skillet to get hot then add your wrap. When it starts to puff up a bit, that’s when you flip it.
- Assemble! Place the meat in between the lettuce and the cheese. The wonderful thing about this dish is that you can always add your little twist to it. If you’d like, you may add chicharon bits, salsa, guacamole, sour cream instead of cheese… the possibilities are endless.
Who doesn’t love sisig? And who doesn’t love tacos? For this month we decided to combine the two to make portable one of the Philippine’s most beloved dishes.
WHAT TO DO
Words and Photographs by Anna Cayco