做法
- 把猪脸/耳与拍碎姜、对半洋葱、月桂叶和胡椒粒在盐水中煮60分钟至非常嫩。沥干。冷却到可处理。
- 把煮过的猪肉在热炭火或上烤箱下烤每面6分钟,直到表面焦化略脆。煮和烤的组合是邦板牙技法——既产生嫩度又有焦化。
- 在1大勺油中把鸡肝煎至刚熟——4分钟。冷却。
- 把烤过的猪肉和煮过的肝切成5毫米细丁——sisig是细切,不是绞。质感应均匀。
- 在宽锅中以中高火加热2大勺油和黄油。把切碎洋葱和辣椒炒90秒。加切碎猪肉和肝;翻拌3分钟。
- 加酱油、醋、胡椒粉和4个卡曼桔的汁。再搅90秒——醋应在热中柔和。关火,拌入蛋黄酱。倒到放在火上的重铸铁板或嗞嗞响盘上,在中央打入鸡蛋,趁还在嗞嗞响时端到桌上。食客在热sisig中搅拌生鸡蛋使其凝成丝。配米饭和啤酒吃。
Common questions
Can 邦板牙烧猪脸 be made ahead?
邦板牙烧猪脸 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 邦板牙烧猪脸 spicy?
邦板牙烧猪脸 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 邦板牙烧猪脸 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 邦板牙烧猪脸 to make at home?
邦板牙烧猪脸 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 邦板牙烧猪脸 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sisig来自邦板牙——菲律宾'美食之都'的中吕宋省。这道菜由安吉利斯城的Lucia Cunanan('Aling Lucing')1970年代发明,她聪明地用了附近美军基地丢弃的猪部位(脸、耳)。名字来自更古老的卡邦邦语词,意为'吃酸果',指柑橘腌肉菜。现代sisig加蛋黄酱(有争议但普遍)和嗞嗞响盘上鸡蛋呈现。是下酒菜——润滑菲律宾办公室周五夜聚会的菜。
