ReceptnaptárRecipes › Southeast Asian › Dinner
Sisig (crispy chopped pork in a sizzling plate)
Popularised from Pampanga province, sisig is a favourite of Filipino bars and family tables alike: finely chopped, boiled-then-grilled-crispy pork, seasoned tangy and spicy, served in a hot sizzling plate with egg.
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Ingredients
Method
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- Put the pork belly in a pot, cover with water, add the bay leaves, whole pepper and 1 tsp salt, and simmer covered for 45-50 minutes, until tender.
- Remove, pat dry with paper towel, and grill under the oven grill at 220°C for 20-25 minutes (or over charcoal), until the skin is crispy and the edges browned.
- Meanwhile, fry the chicken liver in a little oil for 3-4 minutes, then chop finely.
- Cut the cooled pork into very small, 5 mm cubes.
- In a bowl, mix the meat, liver, two-thirds of the onion, the garlic, chilli, soy sauce, calamansi juice and mayonnaise; season with salt and pepper.
- Heat a cast-iron pan (or dish) very hot, melt the butter in it, scatter in the meat mixture, and fry without stirring for 3-4 minutes, so the bottom gets crispy.
- Crack the egg into the centre, sprinkle with the remaining onion, and bring to the table sizzling; mix together to let the egg cook through in the hot meat. Serve with rice and calamansi.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pig's head and ear give a more traditional, gelatinous texture; pork belly is easier to find.
- The meat can be boiled and grilled ahead, so only mixing and heating are needed before serving.
- Mayonnaise is a modern addition; leaving it out gives a tangier, more traditional flavour.
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