Delicious sisig wrapped with siling haba in a lumpia wrapper!
Sauté the onions and garlic until soft.
Add chicken livers and cook until most of the pink color is gone. Mix and start crushing only when livers are mostly cooked. Add the soy sauce and season to taste with salt and pepper.
Blend everything in a blender until smooth with the mayonnaise. Adjust seasoning if necessary.
In a large pot or pressure cooker, place pork belly and pour 6 to 8 cups of water. Add onions, garlic, peppercorns, salt, and 1/2 cup soy sauce then bring to a boil. Simmer until soft for about 1 hour.
Once soft, take out the pork and pat dry with a towel. Grill or place in the oven until crispy. Set aside to cool. Once cool, mince the cooked pork and set it aside.
In a pan, sauté the onions in oil over medium heat for a few minutes, until aromatic. Add the minced pork and mix until well combined. Adjust taste with garlic, pepper, and soy sauce and calamansi if necessary. Set aside.
Slice and deseed siling pangsigang. Set aside.
Place enough of the sisig mix to fill the siling pangsigang.
Wrap the stuffed siling pangsigang in the lumpia wrappers, using water to seal the edges.
Deep fry the dynamite in cooking oil until golden brown. Serve with the liver dip.
Servings 0