Mutton Sisig

Mutton Sisig Recipe - Authentic Asian Dish from Philippines

Region / culture: Asia, Philippines | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Mutton Sisig is a popular Filipino dish that is made with chopped mutton, onions, soy sauce, and various spices. It is a flavorful and savory dish that is often served as a main course or as a side dish.

History

Sisig originated in the Philippines, specifically in the province of Pampanga. It was traditionally made with pig's head and liver, but over time, variations of the dish have been created using different types of meat such as mutton, chicken, and seafood.

Ingredients

1 lb (454 g) of mutton
1.5 lb (680 g) of lamb
1 large minced onion (red, white, or yellow only)
3 tbsp of light soy sauce
2 tsp of ground black pepper
1 knob of minced ginger
4 tbsp of chili flakes
3 tsp of garlic powder
1 piece of lemon or 10 pieces of calamansi
1 cup of butter
1 lb (454 g) of lamb liver or tongue
6 cups of water (plain or lukewarm only)
3 tbsp of mayonnaise (optional)
2 tsp of iodized rock salt
5 tbsp of paprika (optional)

How to prepare

Pour the water into a fresh pan and bring it to a boil. Add salt and pepper.
Add the mutton and lamb, then simmer for 45 minutes to 1 hour, or until tender.
Remove the boiled ingredients from the pot and drain any excess water.
Grill the boiled mutton and lamb until they are done.
Chop the mutton and lamb into fine pieces.
In a wide pan, melt the butter. Add the onions and cook until they are soft.
Add the ginger and cook for 2 minutes.
Add the lamb liver or tongue. Crush the lamb liver or tongue while cooking it in the pan.
Add the chopped mutton and lamb. Cook for 10 to 15 minutes.
Add soy sauce, garlic powder, and chili. Mix well.
Add salt and pepper to taste. If desired, add mayonnaise and mix with the other ingredients.
Transfer to a serving plate. Top with chopped green onions and a raw egg.
Serve hot and plain or with other main dishes. Sprinkle with paprika, if desired.

Variations

Substitute chicken or pork for the mutton and lamb for a different flavor profile.
Add vegetables such as bell peppers, carrots, or green peas for added texture and color.
Use different spices such as cumin, turmeric, or curry powder for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to simmer the mutton and lamb until they are tender to ensure that they are easy to chop and cook.

- Grilling the mutton and lamb adds a smoky flavor to the dish.

- Crushing the lamb liver or tongue while cooking helps to incorporate it into the dish and adds a unique texture.

- Adjust the amount of chili flakes and paprika according to your desired level of spiciness.

Serving Suggestions

Mutton Sisig can be served as a main dish with steamed rice or as a side dish with other Filipino favorites such as adobo or sinigang.

Cooking Techniques

Boiling the mutton and lamb before grilling helps to tenderize the meat and enhance its flavor.

- Chopping the meat into fine pieces ensures that it cooks evenly and is easy to eat.

- Mixing the ingredients well while cooking helps to distribute the flavors evenly throughout the dish.

Ingredient Substitutions

Use chicken liver or beef tongue as a substitute for lamb liver or tongue.

- Replace butter with vegetable oil for a lighter version of the dish.

- Swap out chili flakes for fresh chili peppers for a spicier kick.

Make Ahead Tips

Mutton Sisig can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat before serving.

Presentation Ideas

Garnish Mutton Sisig with chopped green onions, sliced red chili peppers, and a drizzle of calamansi juice for a colorful and appetizing presentation.

Pairing Recommendations

Mutton Sisig pairs well with cold beer or a refreshing glass of calamansi juice. Serve with a side of pickled vegetables or a fresh salad to balance out the richness of the dish.

Storage and Reheating Instructions

Store leftover Mutton Sisig in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until heated through, stirring occasionally.

Nutrition Information

Calories per serving

A serving of Mutton Sisig contains approximately 350-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Mutton Sisig is low in carbohydrates, making it a suitable dish for those following a low-carb diet.

Fats

Mutton Sisig contains a moderate amount of fats, primarily from the butter used in cooking the dish.

Proteins

Mutton Sisig is a rich source of protein due to the mutton, lamb, and liver or tongue used in the recipe.

Vitamins and minerals

Mutton Sisig is a good source of iron, zinc, and vitamin B12, which are essential for overall health and well-being.

Alergens

Mutton Sisig may contain allergens such as soy (from the soy sauce) and eggs (if added as a topping).

Summary

Mutton Sisig is a nutritious dish that is high in protein and essential vitamins and minerals. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Mutton Sisig is a delicious and flavorful Filipino dish that is perfect for sharing with family and friends. With its tender mutton, savory spices, and zesty toppings, it is sure to be a hit at any gathering. Enjoy this classic Filipino favorite as a main course or as a side dish with your favorite Filipino dishes.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mutton Sisig. It was during a visit to my dear friend Maria’s house in the countryside. Maria was known for her incredible culinary skills and always welcomed me with open arms and a home-cooked meal whenever I visited.

On that particular day, Maria had prepared a special dish for me – Mutton Sisig. I had never heard of it before, let alone tasted it. The aroma that wafted from the kitchen was enough to make my mouth water, and I couldn’t wait to try it.

As Maria served me a plate of the sizzling mutton sisig, she told me the story behind the recipe. She explained that sisig originated in the Philippines as a way to use up leftover parts of a pig, such as the head and liver. However, she had put her own twist on the traditional recipe by using mutton instead of pork.

The first bite of the mutton sisig was like an explosion of flavors in my mouth. The perfectly cooked mutton was tender and juicy, with a hint of smokiness from the grilling process. The onions and bell peppers added a sweetness and crunchiness to the dish, while the spicy chili peppers gave it a kick that lingered on my tongue.

I was so impressed by the taste and texture of the mutton sisig that I begged Maria to teach me how to make it. She chuckled at my enthusiasm and agreed to show me her secret recipe.

We spent the rest of the afternoon in Maria’s kitchen, as she patiently guided me through the steps of making mutton sisig. She explained that the key to a good sisig was in the preparation of the mutton – it needed to be marinated for hours in a combination of soy sauce, vinegar, and spices to tenderize and flavor the meat.

As we cooked together, Maria shared with me the various techniques and tips she had learned from her own grandmother, who was a renowned cook in their village. She told me stories of how she used to watch her grandmother prepare elaborate feasts for their family and friends, using only the freshest ingredients and traditional cooking methods.

I could see the passion and love that Maria had for cooking, and it inspired me to learn more about the culinary arts. By the time the mutton sisig was ready, I felt a sense of accomplishment and pride in my newfound skills.

From that day on, mutton sisig became a staple in my own kitchen. I would often make it for my family and friends, always remembering the special bond I shared with Maria and the precious memories we had created together.

Over the years, I have continued to refine and perfect the recipe for mutton sisig, adding my own unique touches and variations. Each time I make it, I am reminded of the wonderful afternoon I spent with Maria, learning the art of cooking and sharing a delicious meal with a dear friend.

I am grateful for the knowledge and inspiration that Maria passed down to me, and I will always cherish the recipe for mutton sisig as a symbol of our friendship and love for food. Cooking has truly brought us closer together, and I am forever thankful for the joy and happiness it has brought into my life.