Pork Sisig Recipe Filipino Food: Sizzling, Savory, and Simply Irresistible!

Pork Sisig! Just the name conjures images of sizzling platters, the aroma of tangy citrus, and the happy chatter of friends sharing a delicious meal. This iconic Filipino dish, born from resourcefulness and transformed into a culinary superstar, is a must-try for anyone looking to explore the vibrant flavors of Filipino cuisine. Forget bland appetizers, sisig is an experience – a symphony of textures and tastes that will leave you craving more. This recipe brings the restaurant-quality experience right to your kitchen, allowing you to create this beloved dish with ease and confidence. Get ready to unleash your inner chef and prepare a Pork Sisig that will have everyone raving!

Why This Recipe Works

This recipe is designed to be both authentic and approachable, ensuring delicious results every time. Here’s why it works:

• Balanced Flavors: The key to great sisig is the perfect balance of savory, sour, and spicy. This recipe carefully calibrates these elements, using calamansi (or lime) for tanginess, soy sauce and oyster sauce for umami depth, and chili peppers for a pleasant kick.
• Texture is Key: Achieving the right texture is crucial. Pre-boiling the pork ensures tenderness, while grilling and chopping it finely provides the signature crispy yet chewy consistency. The addition of cartilage (if using) adds a delightful textural element.
• Easy to Customize: This recipe provides a solid foundation, but it’s also easily adaptable to your personal preferences. Adjust the amount of chili peppers for your desired spice level, or experiment with different toppings.
• Detailed Instructions: The step-by-step instructions are clear and concise, guiding you through the entire process from start to finish. No guesswork involved!
• Restaurant-Quality Results: With a few simple techniques and quality ingredients, you can recreate the authentic taste and experience of your favorite restaurant sisig at home.

Ingredients

• 1 kg (2.2 lbs) pork belly, skin on
• 1/2 kg (1.1 lbs) pork cheeks (optional, but adds flavor and texture)
• 1/4 kg (0.55 lbs) pig’s ears (optional, for authentic texture)
• 1 medium onion, finely chopped
• 4-6 cloves garlic, minced
• 2-3 red chili peppers, finely chopped (adjust to your spice preference)
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1/4 cup calamansi juice (or lime juice)
• 2 tablespoons mayonnaise (optional, for creaminess)
• Salt and pepper to taste
• Cooking oil, for grilling
• Optional toppings: chopped green onions, raw egg (for a richer flavor), crispy chicharon (pork rinds)

Instructions

1. Prepare the Pork: Place the pork belly, pork cheeks (if using), and pig’s ears (if using) in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 1-2 hours, or until the pork is very tender. You should be able to easily pierce it with a fork.
2. Cool and Grill: Remove the pork from the pot and let it cool slightly. Once cool enough to handle, grill the pork (including the ears and cheeks) over medium-high heat until nicely browned and slightly charred. This adds a smoky flavor.
3. Chop Finely: This is a crucial step! Using a large knife or cleaver, finely chop the grilled pork, including the skin, ears, and cheeks. The pieces should be small and uniform in size.
4. Sauté the Aromatics: In a large pan or wok, heat a little cooking oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and softened, about 3-5 minutes.
5. Combine and Season: Add the chopped pork to the pan with the sautéed aromatics. Stir well to combine.
6. Add Flavor Bombs: Pour in the soy sauce, oyster sauce, and calamansi (or lime) juice. Stir well to coat the pork evenly.
7. Spice it Up: Add the chopped chili peppers. Adjust the amount to your desired spice level.
8. Cook and Sizzle: Continue cooking and stirring for about 5-7 minutes, or until the mixture is heated through and the flavors have melded together. The mixture should be sizzling slightly.
9. Add Mayonnaise (Optional): If desired, stir in the mayonnaise for a creamier texture.
10. Season to Taste: Season with salt and pepper to taste. Remember that soy sauce and oyster sauce are already salty, so taste before adding more salt.
11. Serve Immediately: Transfer the pork sisig to a sizzling plate (if available) or a serving platter.
12. Garnish and Enjoy: Garnish with chopped green onions and/or crispy chicharon. For an even richer flavor, top with a raw egg yolk just before serving. The heat from the sisig will partially cook the egg. Serve immediately and enjoy!

Tips for Success

• Don’t Skip the Pre-Boiling: This step is essential for tenderizing the pork and making it easier to chop.
• Grilling is Key: Grilling the pork adds a smoky flavor and crispy texture that is characteristic of sisig. If you don’t have a grill, you can broil the pork in the oven.
• Chop Finely: The finer you chop the pork, the better the texture will be. Use a sharp knife or cleaver and take your time.
• Taste and Adjust: Taste the sisig throughout the cooking process and adjust the seasonings as needed. Don’t be afraid to add more calamansi juice for tanginess or chili peppers for heat.
• Serve Immediately: Sisig is best served hot and sizzling. If you’re not using a sizzling plate, heat a cast iron skillet in the oven before serving.
• Use Fresh Ingredients: Fresh ingredients will always result in a better-tasting dish.
• Don’t Overcook: Overcooking the pork after it’s been chopped can make it dry and tough.

Storage Instructions

Leftover pork sisig can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry over medium heat until heated through. You may need to add a little oil to prevent sticking. Reheating in a microwave is also an option, but it may not be as crispy.

FAQ

Q: What is calamansi?

A: Calamansi is a small, round citrus fruit that is native to the Philippines. It has a sour, slightly sweet flavor that is similar to a combination of lime and mandarin orange. If you can’t find calamansi, you can substitute with lime juice.

Q: Can I use other cuts of pork?

A: While pork belly is the most common cut used for sisig, you can also use other cuts of pork, such as shoulder or butt. Just make sure to choose a cut that has a good amount of fat.

Q: Can I make sisig without pig’s ears?

A: Yes, you can make sisig without pig’s ears. However, the ears add a unique texture that is characteristic of authentic sisig.

Q: How spicy should sisig be?

A: The spiciness of sisig is a matter of personal preference. Adjust the amount of chili peppers to your liking. You can also add a few drops of hot sauce to each serving.

Q: What can I serve with sisig?

A: Sisig is typically served as an appetizer or a main course. It pairs well with rice, beer, or other Filipino dishes.

Conclusion

Congratulations! You’ve just mastered the art of making Pork Sisig, a true Filipino culinary gem. This recipe provides a solid foundation for creating a dish that is both authentic and incredibly delicious. Now, gather your friends and family, fire up that sizzling plate, and enjoy the explosion of flavors that is Pork Sisig. This dish is more than just food; it’s a celebration of Filipino culture and a testament to the ingenuity of Filipino cuisine. So, go ahead, impress your loved ones with your newfound culinary skills and share the joy of this irresistible dish. Kain na tayo! (Let’s eat!)