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Sisig with Tater Drums

This savory sisig with crispy tater drums is a prime example of the spud's versatility, with their subtle flavor uniquely suited to showcase the tastes of nearly every cuisine. A Capampangan original, sisig is an all-time favorite bar food that has made its way to dinner tables across the globe. A night out with friends is never complete without it!

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Print Recipe
Prep Method: Fried

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 3

Description

This savory sisig with crispy tater drums is a prime example of the spud's versatility, with their subtle flavor uniquely suited to showcase the tastes of nearly every cuisine. A Capampangan original, sisig is an all-time favorite bar food that has made its way to dinner tables across the globe. A night out with friends is never complete without it!

Ingredients

  • 10 pieces frozen tater drums (or 100 grams)
  • 1 piece pork liempo/belly (or 250 grams)
  • ¼ kilo pork neck
  • 1 piece onion, finely sliced (or ½ cup)
  • 1 tablespoon liver spread
  • 1 tablespoon soy sauce
  • 1 tablespoon mayonnaise
  • calamansi (optional)
  • red and green chili (optional)
  • soy seasoning (optional)
  • salt and pepper to taste
  • oil for deep frying

Preparation

  1. Season the pork belly and pork neck with salt and pepper. Deep fry until crispy and golden brown. Dice and set aside.
  2. Deep fry the tater drums at 400F for 4 to 5 minutes or until golden brown. Set aside.
  3. Sauté onions until translucent, then add the pork belly and pork neck. Add some liver spread and soy sauce then remove from heat.
  4. Mix together the pork and tater drums with some mayonnaise.
  5. Serve in a bowl or sizzling plate with calamansi, chilies, and soy seasoning.

Notes

Sisig is traditionally cooked using parts of a pig’s face.

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Nutrition Facts Per Serving

Calories

693

Fat

60.84g

Sodium

594mg

Cholesterol

125mg

Vitamin C

7.5mg

Carbohydrates

10.45g

Fiber

1g

Protein

24.4g

Potassium

615mg

Sugar

.93g

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