Sisig Nachos

Sisig

¼ kg pork face

¼ cup pig brains

1 pc medium white onionquartered

3 pcs garlic clovespeeled and smashed

¼ tsp peppercorns

½ tsp salt

¼ cup soy sauce

½ tbsp cooking oil

¼ cup white onionminced

2 cloves garlicminced

½ tsp pepper

1 ½ tbsp soy sauce

1 pc calamansijuiced

Cheese Sauce

2 tbsp butter

2 cups milk

1 ½ cups cheesegrated

2 pieces bay leaf

1 tbsp mustard

onion powderto taste

salt and ground black pepperto taste

Nachos

1 pack dumpling wrappers

sauteed red and green bell peppers

1 cup red onionlarge, diced

1 cup tomatoesdiced

Sisig

In a large pot, place pork face and pig brains in a heat-safe resealable plastic and pour about 4 cups of water. Add onions, garlic, peppercorns, salt, and cup soy sauce then bring to a boil. Simmer until soft for about 1 hour.

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, soy sauce, and calamansi if necessary. Set aside.

Sauce

Melt butter in a small pan over medium heat then add milk, bay leaf, mustard, and grated cheese. Mix until completely melted and smooth. Season with onion powder, salt, and pepper. Set aside to cool.

Nachos

Spread dumpling wrappers in a single layer on a microwave-safe plate and microwave at 1-minute intervals until crispy.

Arrange dumpling chips in a serving plate and top with sisig, sauteed bell peppers, diced onions, diced tomatoes, and drizzle cheese sauce all over.

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