作法
- 豬頭/耳於鹽水中加拍碎薑、對切洋蔥、月桂葉與胡椒粒煮60分鐘至極軟。瀝乾。涼至可處理。
- 煮過的豬肉於熱炭火或烤架上每面烤6分鐘至表面焦黑略脆。先煮再烤為邦板牙技術——同時得到軟嫩與焦香。
- 雞肝以1大匙油煎4分鐘至剛熟。放涼。
- 將烤豬肉與煮過雞肝切成5公釐細丁——sisig為細切而非絞碎。質地應一致。
- 寬鍋中以中大火熱2大匙油與奶油。爆香切碎洋蔥與辣椒90秒。下切碎豬肉與肝翻拌3分鐘。
- 加醬油、醋、胡椒粉與4顆卡曼橘汁。再翻拌90秒——醋應於熱中柔和。離火拌入美乃滋。倒於明火上的厚鑄鐵盤或滋滋盤上，中央打入一顆雞蛋，趁滋滋作響迅速上桌。用餐者將生蛋拌入熱sisig形成蛋絲。配米飯與啤酒享用。
Common questions
Can 鐵板辣豬頭肉 be made ahead?
鐵板辣豬頭肉 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 鐵板辣豬頭肉 spicy?
鐵板辣豬頭肉 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 鐵板辣豬頭肉 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 鐵板辣豬頭肉 to make at home?
鐵板辣豬頭肉 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 鐵板辣豬頭肉 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源自邦板牙——呂宋中部有「菲律賓飲食首都」之稱的省。1970年代由安吉利斯市的Lucia Cunanan（'Aling Lucing'）發明，巧妙利用鄰近美國空軍基地廢棄的豬頭豬耳。名稱源自更古老的卡邦邦根語，意「吃酸果」，指柑橘醃肉。現代sisig加美乃滋（爭議但通行）與滋滋盤上打蛋的呈現方式。是下酒菜——潤滑菲律賓辦公室週五夜聚會的菜餚。
