This is my Pork Sisig recipe, and the method does not involve a hotplate. 😀
Sisig has its roots in Pampanga, one of the food capitals in the Philippines. Sisig has become an all-time Pinoy favorite, be it as pulutan with cold San Mig, or as a meal itself. There is even a festival dedicated to its glorification.
This is my first attempt at Sisig. I modeled my version after those that I have sampled so far. There are the wet, mushy versions with internal organs such as liver, which I don’t like. I prefer the dry Sisig with a bit of crunch. It seems that most people do, because more and more restaurants offer the dry-and-crunchy version. Sometimes, they go too far though, adding chicharon (pork cracklings) instead of crunchy roasted pork skin (which is different – denser and better than chicharon)… Anyway,with my first attempt I discovered that the secrets to yummy Sisig are:
lots of onions, a wonderful cut of pork neck (so tender and sinfully fat!), the smoky flavor from the grill, the distinct tang of calamansi, and a spicy twist from the chili.
Okay, I’m blabbing too much! Let’s get on with the Pork Sisig recipe!
500 grams pork with some nice fat that’s bad for the heart (I prefer pork neck or batok)
a pair of cartilaginous pig’s ears wouldn’t hurt, as long as they’re well-groomed! For the brave-heart, throw in a piggy snout too… I passed on that because my husband can’t stand it LOL
2 large onions, chopped
3 cloves garlic, chopped
2-4 tbsp calamansi (Filipino lime) juice
as-much-as-you-can-brave chili pepper (siling labuyo), chopped
2-4 tbsp soy sauce
salt and pepper to taste
2 tbsp cooking oil
Materials: charcoal or electric grill, sizzling plate (or you can innovate like I did with an oven-toaster and aluminum foil, you’ll see later), a pair of tongs, and a very sharp knife!
1. Clean the ears (with giant ear buds… joke!) or you can have the butcher do it for you. Boil the ears along with pork in water until tender. Drain and set aside.
2. Grill pork and ears over hot coals. Don’t overdo it, as they’re already cooked. Just grill until you get the nice smoky flavor and the right amount of singe.Â An exception are the fat/skin portions, which you must grill until the skin pops and become crunchy.
3. Chop the pork and ears finely. Season with salt, pepper, calamansi juice and soy sauce. Marinate for at least an hour.
4. Heat oil in a pan. Saute garlic, onions and finger chilies over low heat. Add the marinated meat, and keep stirring until dry. Adjust taste by seasoning with more salt/soy sauce if necessary.
5. If you’re like me who doesn’t have a sizzling plate but owns the ever-handy oven-toaster, you can do this:
Line the oven pan with aluminum foil, and pre-heat in oven over HIGH for about 3 minutes.
Take the heated pan out, spread the meat mixture over it, and return to oven (make sure the heating coils on the UP side, if your oven has them, are ON).
Broil for about 2 minutes until the meat sizzles.
Take pan out again, break an egg on top, then put back into the oven to cook for under a minute.
Well, it’s quite tedious, and boring too, as there are no sizzling fireworks! But it worked just fine!
7. Stir immediately while hot to “cook” egg through. This will also give your Sisig a nice consistency. Eat with lots of rice!
Do you have a Pork Sisig recipe to share?