What happens when an Australian tries to make his own twist on Pinoy’s beloved pulutan – pork sisig? A kangaroo sisig! Are you up for this?
Tagalog speaking Australian Chris Urbano of Maputing Cooking, replaces the usual pork head with lean, kangaroo meat fresh from Australia! What a bold twist on pork sisig! A healthy alternative to regular pork sisig paired with Australian Sangiovese. Unique flavours, good for the heart, and delicious – your sisig doesn’t get better than this!
Sisig is a popular appetizer (pulutan/finger food) turned main dish that originated from the culinary capital of the Philippines : Pampanga. This dish was invented by Lucia Cunanan or popularly know as Aling Lucing (she is also known as the Sisig Queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.
- Kangaroo meat
- red onion
- onion leeks
- finger chilli
- laurel leaves
- soy sauce
- salt & pepper
- Fry finely chopped salami until crispy then remove.
- Keep the oil and saute garlic, red onions, onion leeks, and the finger chilli.
- Pour in more amount of olive oil to keep it moist.
- Add the kangaroo meat and laurel leaves, 2 tbsp soy sauce and season with salt and pepper.
- Last is to add the lime (dont squeeze) 3-4pcs.
Victorian sangiovese: medium bodied wine; fruit driven; dry red wine; pair with pork/game.