So flattered am I when this innovation was actually approximated
(trying very hard) by no less than 5 restaurants in the Metro.

Smokey, vinegar-y & lemon-ly acidic, piquant with hints of onion, red cayenne and
cracked black pepper while crackling sound of seared pork skin fills your mouth
every tablespoonful encounter.
Highly recommended as “antipasto” for your cold ones.

And, again, I use the grammage system of prep by weight
not the volumetric cups & teaspoons.
Pound the weighing scale to your tabletop once more.

Servings: 20-25 X 50gram serving
Prep time: 45 minutes
Grilling time:  30 minutes
Total time:  1 hour 15 minutes
INGREDIENTS:
MEAT:
1 kilo skin-on pork mask if available
OR
1 kilo skin-on picnic shoulder (“kasim”)
¼ kilo lightly boiled chicken liver (semi cooked). Mash to a paste state. Set aside.
FLAVOR ENHANCERS:
Cane vinegar     70 ml.
Fine salt          5 grams
Cracked black pepper      2 grams
1 bulb large white onion finely chopped. Set aside ½.
1 clove garlic crushed. Set aside.
2 pcs “labuyo” (bird’s eye chilies) finely chopped.
soy sauce  50 ml.
palm oil        15 ml.
GRILLING & SERVING MEDIA:
griller
charcoal
Your OWN ROLL, CREPE SKINS or EMPANADA WRAPPERS

ROLL, CREPE & EMPANADA RECIPES:
Check out this PIZZA CRUST RECIPE by MELY MARAVILLA here:
http://melyskitchen.blogspot.com.br/2014/02/how-to-make-pizza-crust.html
and will make our OWN ROLL, CREPE & EMPANADA WRAPPERS:

1.    Using Mely’s recipe, just remove the YEAST and make your dough THINNER
…this will be your ROLL.
2.    Much much thinner, YEAST REMOVED and with 600 ml. evaporated milk,
60 grams butter and 8 pieces beaten eggs added to Mely’s recipe
(this will be like the consistency of a pancake flour blend-a viscous fluid):
and this will be for your crepe (or KREP).
Unto flat frying pan, pour 30 ml. of mix and flatten in a round-circular motion by a small rolling pin.
Brown a bit and there you have a crepe.
3.     Of Mely’s PIZZA CRUST RECIPE, get 100 grams dough,
dusting with little flour every now and then, flatten well to make it round.
This will be your Empanada wrapper.

PROCEDURES:
1.    De-hair and clean well meat.
Boil to “bite-friendly” tenderness but not to the point of disintegration.
2.    In fiery red charcoal, while tossing and tumbling boiled meat as needed,
grill enough to sear or turn skin dark brown.
3.    Slice and cut into 4 pieces per square inch. Set aside.
4.     In a suitable frying pan, heat palm oil.
Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent.
Remove or strain cooked solids. Set aside this “flavored oil”.
5.    In a bowl, in this sequence and while tossing constantly,
mix cut meat with chicken liver paste, toss well then pour in vinegar,
soy sauce, salt, black and “labuyo”. Mix well.
6.    In the same frying pan with “flavored oil” pour in meat mixture
and lightly heat tumbling well to avoid sticking to bottom of pan.
7.    Remove pan from heat and lastly, add in the other ½ chopped onion. Tumble.
8.    In still live charcoal or at direct fire from gas stove,
heat very lightly YOUR ROLL until little brown spots appear.
Lay flat unto plate and pour in 50 grams “Sisig”.
Add any combination veggies (cabbage & carrots etc.) you wish as ADD-ONs.
Roll as shown in picture. Cut into 2-3 pieces if desired.
Garnish. Serve.

OR, while heating YOUR CREPE in flat cooking ware, add in your “Sisig” 
and add-on veggies, roll as in picture. Serve.

OR, lay flat YOUR ROUND EMPANADA WRAPPER, fill in with 30-50 grams “Sisig”,
FOLD and cut to HALF-MOON effect…FRY…PRESTO!
You will be happy to serve your EMPANADA SISIG.