Sizzling Pork Sisig: A Filipino Culinary Delight

How to cook Sizzling Pork Sisig

Pork Sisig is a quintessential Filipino dish that hails from Pampanga, a province known as the culinary capital of the Philippines. This savory, sizzling dish combines finely chopped pork, onions, and chili peppers, often served on a host cast-iron plate. It’s a dish that melds textures and flavors crispy, tangy, and savory creating an irresistible culinary experience. Perfect as an appetizer, main course, or pulutan (beer match), Pork Sisig is a versatile dish that embodies the rich and diverse flavors of Filipino cuisine.

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Pork Sisig has a rich history rooted Filipino culture. Originally, it was a way to utilize leftover parts of the pig, ensuring no part of the animal went to waste. The term “sisig” originally referred to a method of preparing meat which include grilled pig ears and jowls mixed with liver and seasoned with calamansi juice, soy sauce, onions, and chile peppers, became the benchmark for modern Sisig.

Ingredients

• 500g pork belly
• 500g pork face mask
• 1large onion finely chopped
• 3cloves garlic minced
• 3-5pieces red chili chopped
• 1/4cup chicken liver optional or liver spread
• 1/4cup lemon juice or calamansi juice
• 1/4cup soy sauce
• 2tablespoons mayonnaise optional for creaminess
• Salt and pepper to taste
• 1 egg optional
• 1tablespoon cooking oil
• chopped green onions for garnish
• Sizzling plate or cast-iron skillet

Instructions

1. Prepare the Pork
   • Boil the pork belly and pork face in water with a pinch of salt until tender, about 45 minutes to 1 hour.
   • Once cooked, drain and let it cool. Pat dry to remove excess moisture.
   • Grill the pork until the skin is crispy and slightly charred. This step adds a smoky flavor to the dish.
   • Let the pork cool, then finely chopped into small pieces.
2. Cook the Sisig
   • In a large pan, heat the cooking oil over medium heat.
   • Saute the garlic until fragrant, then add the chopped onions and cook until transculent.
   • Add the chopped pork to the pan, stirring occasionally until it starts to brown and become crispy.
   • Stir in the liver spread or chicken liver, if using and cook until well combined.
   • Add the soy sauce, calamansi juice, and chopped chili. Mix well and cook for another 2-3 minutes.
   • Season with salt and pepper to taste.
   • If you prefer a creamier texture, stir in the mayonnaise at this point.
3. Sizzle and Serve
   • Preheat a sizzling plate or cast-iron skillet on high heat.
   • Transfer the cooked sisig to the sizzling plate.
   • If using an egg, crack it on top of the sisig while it’s stull hot and let it cook from the residual heat.
   • Garnish with chopped green onions.
   • Serve immediately while still sizzling, with a side of steamed rice or as a standalone dish.

Pork Sisig is more than just a dish; it’s a celebration of Filipino ingenuity and resourcefulness. From it’s humble beginnings to becoming a beloved staple in Filipino cuisine, it showcases the perfect balance of flavors and texture. Whether you’re enjoying it as a hearty meal or a flavorful snacks. Pork Sisig promises a delightful culinary experience that is sure to impress your taste buds. So , fire up the sizzling plate and dive into the rich, savory goodness of Pork Sisig an authentic taste of the Philippines in every bite.