RECIPE: Sisig na igat
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Here's another sisig version from Bulacan!
In a recent episode of Pinas Sarap, host and veteran journalist Kara David traveled all the way to Bulacan to discover the wide range of pulutan offerings they have under their sleeve.
In her and her guest star Shaira Diaz's travels, they learned how to make and eat fried frog, susong pilipit, and igat. These are the eccentric pulutans of the Bulakenyos. But if you want something that sounds kind of familiar, Kara's got you.
In one of her adventures, Kara discovered that igat can also be turned into everyone's favorite sisig. With the help of Jennifer Romano, Kara learned how to make sisig na igat perfect for pulutans.
Jennifer claimed that igat was more scrumptious than pork belly but what is Kara's verdict? Upon tasting, she shared, “Maanghang ha! Actually, masarap siya. Alam ko pulutan 'to pero perfect 'to sa kanin. Meron pang crunch 'yung mismong igat at saka hindi siya malansa at all. Saktong-sakto lang 'yung timpla. Na-i-imagine ko siyang pang pulutan pero actually puwede rin siyang ulam, ihalo sa kanin.”
Sisig na Igat
Ingredients:
Salt, calamansi, soy sauce, white onions, red onions, mayonnaise, siling pula, and siling berde
Procedure:
1. Debone your igat using scissors.
2. Cut/slice your igat and then marinate it with salt and calamansi.
3. In a pan with oil, fry your igat.
4. Once golden brown, flip the igat.
5. Once fried, slice it into smaller pieces.
6. After slicing, mix soy sauce, white onions, red onions, calamansi, salt, and mayonnaise.
7. Add sili on top and mix.
Check out the video below.
For more recipes like this, watch Pinas Sarap every Saturday, 06:15 p.m. on GTV.
Viewers abroad can also watch Pinas Sarap via GMA's flagship international channel, GMA Pinoy TV. For the program guide, visit www.gmapinoytv.com.
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