- 1 kilo pork, sliced into roast size
- 10-12 pieces tofu (tokwa), cut into medium-sized cubes
- 5 pieces medium-sized white onions, chopped
- 1 tsp pepper, powdered
- ¼ cup calamansi juice or ¼ cup white vinegar
- 2-3 pieces siling labuyo, cut into small pieces (or according to how “hot” you want your sisig would be)
- 1 small bottle of Mama Sita’s Oyster Sauce
- 1 Maggi Magic Sarap
- Salt to taste
- 3-4 gloves of garlic, chopped
- Oil for frying
- Roast the pork slices until light brown. Do not over roast.
- Cut it in small pieces like the usual sisig-cut.
- While broiling the pork, you can also deep-fry the cut tokwa (I prefer to cut it to medium-sized cubes first before frying for easier procedure). Drain oil & set aside.
- Put the cut pork and fried tokwa in a bowl, together with the chopped onions, pepper, calamansi juice or vinegar, chilies and mix together. To experience the pleasure of cooking (for me), I’d wash my hands thoroughly and do the “mixing” with my bare hands.
- Heat the pan. Put minimal amount of oil. Sauté the garlic and put the mixed ingredients in the pan.
- Stir for a minute and season with Maggi Magic Sarap and salt.
- Finally, pour in the Mama Sita’s Oyster Sauce and mix them altogether. Taste & enjoy!
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