Lapuz Sisig and Digz Batchoy Recipes PDF

**LAPUZ (SISIG)** **Business:** Sisigan sa Lapuz by KL Food Station (sisigan, silogan, nilagaan, siomai, and coffee) **Location-** Purok 1, Barangay Progreso, Lapuz, Iloilo City **Operate:** April 2, 2022 **Owner:** Kurt Liby Senina **Services:** Take out, Dine In, Deliver **Branch-** Corner J...

**LAPUZ (SISIG)** **Business:** Sisigan sa Lapuz by KL Food Station (sisigan, silogan, nilagaan, siomai, and coffee) **Location-** Purok 1, Barangay Progreso, Lapuz, Iloilo City **Operate:** April 2, 2022 **Owner:** Kurt Liby Senina **Services:** Take out, Dine In, Deliver **Branch-** Corner Javellana and Commission Civil, Jaro, Iloilo City **Open-** 8am-11pm (Monday-Sunday) **Ingredients** **Main Ingredient** Pork Belly Pig Ear Pork Snout Chicken Liver Chicharon **For Boiling** Vinegar Soy Sauce Garlic Bay Leaves Salt Pepper **Seasoning** Kalamansi Vinegar Onion Chili Mayonnaise Salt Pepper **Procedure** 1. Combine pork belly, ears, snout, vinegar, soy sauce, in a pot. Fill with water until meat is covered. Add bay leaves, salt, pepper. Bring to a boil then simmer for at least an hour or until meat is no longer tight and tough. 2. Remove meat from pot and grill. 3. Chop pork belly, ears, and snout in cubes. 4. Mix chopped pork in a bowl and add chilis, calamansi juice, vinegar, salt pepper, and garlic. (They have a secret ingredient for their sisig to be unique from others. 5. In a sauté pan over medium heat add oil and sauté garlic and onions, then add the chicken liver smash it and sauté until is cooked. 6. Add chopped pork in sauté pan, sauté until meat is hot and add mayonnaise and combine. 7. Heat a cast iron platter, add a little bit of butter, add a serving of sisig and top with a crack egg and chicharron while it is still hot. **DIGZ BATCHOY** Digz Batchoy was started in 2020 by Keven John Llavore, who is the CEO. But the story of the place goes back even further. Before the restaurant was built, there used to be a small, cottage-like house on the same spot. That house belonged to Keven\'s father, and that\'s where the name \"Digz\" comes from-it was his dad\'s nickname! (digong ilavome) So, when Keven decided to start his batchoy business, he wanted to honor his dad by naming it Digz Batchoy, which gives the place a really personal and family vibe. Even though Digz Batchoy is still new compared to other batchoy places, it\'s already known for serving amazing Lapuz-style batchoy. They use fresh miki noodles, a rich pork broth, and all the traditional ingredients that locals love. 198 railway, lapuz norte 5000 loilo City, Philippine Cooking process 1. Prepare the Broth: In a large pot, boil the pork bone in water for about 45 minutes to an hour to make a rich pork broth. Skim off any impurities that float to the surface. 2. Sauté Aromatics: In a separate pan, sauté the minced garlic and chopped onions until fragrant. Add the shrimp paste (guinamos) and cook for a few more minutes. 3. Cook the Pork: Add the thinly sliced pork belly, liver, and intestines to the sautéed garlic and onions. Season with fish sauce and black pepper. Cook until the meat turns slightly brown. Transfer the sautéed ingredients into the pot with the pork broth. Let it simmer for about 20-30 minutes until all the meat is tender and the flavors have developed. 4. Cook the Noodles: In another pot, bring water to a boil and cook the egg noodles (miki) for about 2-3 minutes or until al dente. Drain and set aside. 5. Assemble the Batchoy: In a bowl, place a serving of cooked noodles. Ladle the hot broth along with slices of pork, liver, spleen, and intestines over the noodles. Top with crushed chicharon, chopped spring onions, and optionally, a raw egg for extra richness. 6. Serve: Serve hot with a side of calamansi (Philippine lime), soy sauce, and chili oil for seasoning according to preference. ❤️