Filipino Native Food · Vegetables

Banana Heart Sisig (Puso ng Saging)

Sisig na Puso ng Saging
Banana Heart Sisig (Puso ng Saging)

The original Sisig originated in Pampanga and is made of pork and other pigs head like ears, face and mouth. The original recipe creator of Sisig was Aling Lucing back in 1989 Philippine- American War days. She accidentally created this recipe because she doesn’t want to throw away left over pigs part, when many Filipinos are starving. She used pork brain as the sauce thickener compared to some Sisig nowadays were Mayonaise is substituted.

As the years come by, it became an all time favorite side dish for beer drinkers and a favorite main meal too for some households. And because Filipinos are so fond of Sisig but not everyone likes to eat pork. Different versions of sisig was invented. Some of these are Chicken Sisig, Tofu Sisig, Beef Sisig and Fish Sisig to name a few. And ofcourse the vegetable version would be Banana heart Sisig. You gotta try this version, its yummy!

(4 servings)

Ingredients:

1 medium size banana blossom (puso ng saging)-cleaned and remove the hard outer part 1 Large onion, minced
4 cloves garlic, minced
3 tablespoons calamansi or lemon juice
1/4 cup soy sauce
1 egg
salt and pepper to taste
1 tablespoon mayonaise ( optional)
2 pcs red chili pepper (garnish)

Mama’s Guide Instructions:

1. Prepare the banana blossom and chopped it. In a pot, boil it until soft. Drain from water and let it cool. Chopped it like any sisig (very small or almost ground). Make sure to squeeze out excess water until dry.

2. In a pan, saute garlic and onion until fragrant. Then toss in the chopped banana blossom and mix well.

3. Season with soy sauce and lemon juice. Let it simmer for seven minutes. Adjust heat to medium fire and occasionally stirring to prevent toasting.

4. Sprinkle a pinch of salt and pepper. Toss it well to incorporate your seasoning. Make a small hole in the center of the sauteed banana blossoms, then crack an egg. Turn off the heat after few seconds, allow the egg to cook on remaining heat.

If you want it a little creamy, add mayonaise once heat is turned off (to avoid turning the mayonaise into oil if heat is turned on) and mix well.

Serve and enjoy!

 

Note: You may add leftover pork and minced it to add variety to your sisig.

 

Photo by Jerkchat

Recipe Adapted from Melyskitchen

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