Sisig is a traditional dish that features the best parts of pork, including its cheeks, snout, and ears; as well as its liver and belly. This combination is simmered in water before being diced into small pieces. After that, they are fried until crispy and then spiced with chili peppers and calamansi (a lime-like citrus fruit). Finally, to complete it all off nicely – onions & egg along with mayonnaise are stirred through for extra flavour.
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Lucia Cunanan, a Filipino restaurateur based in Angeles City, Philippines is renowned for her groundbreaking version of sisig. In the 1970s, she presented the dish on a hot plate to make it crisper and further included chicken liver and vinegar as ingredients. Due to this ingenious creation of hers, Angeles City was honoured with being labeled as “Sisig Capital of the Philippines.” I saw her once being featured by Anthony Bourdain in his show “No Reservations” and I was inspired to try it out for myself.
Although some recipes may urge for a hint of mayonnaise to upgrade the pork mixture, this is not an authentic approach in The Kapampangan version. To guarantee maximum freshness and re-heatability, it’s best to skip out on the condiment; sisig with mayo typically has limited shelf-life and doesn’t taste as delicious after being reheated.
To make Sisig, start by prepping the meat. Cut the pork cheeks, snout, and ears into cubes of approximately 1 inch each and place them in a pot with some water. Simmer on medium heat for 10-15 minutes until cooked through, then remove from heat and let cool before dicing the pieces into even smaller cubes. Next, heat some oil in a pan and fry the diced pork cubes until they become crispy. Add more oil if needed and season with salt, pepper, and chile peppers (if desired). Once cooked through, remove from heat and set aside.
In another pan, add some oil then sauté the onions until softened. Add the pork cubes back into the pan and mix with the onions. Crack some eggs onto the mixture and scramble them in as well before adding mayonnaise to give it a creamy texture. Finally, add some calamansi juice to bring out all those delicious flavors.
- Approximating 2 lbs of pig face, complete with snouts, ears and jowls.
- 1 cup vinegar
- Quarter cup of soy sauce
- peeled and crushed 5 cloves of garlic
- 1 teaspoon whole peppercorns
- 1 tablespoon salt
- 2 large onion, peeled and diced
- 6 chilies, diced finely with their stems removed.
- ½ cup of freshly-squeezed calamansi juice.
- 1 tablespoon Liquid seasoning
- 1 cup liver spread
- 1-2 pinches of pepper to taste
Steps to Make Filipino Pork Sisig
- For a hearty, delicious dish, combine pork face with vinegar, soy sauce, garlic cloves and peppercorns. Throw in some bay leaves and salt (roughly 1 tablespoon) before covering the mixture with enough water to submerge everything. Now you have all the essential ingredients!
- Boil the mixture, stirring regularly and skimming off any scum that appears. Lower the heat to a simmer, cover with a lid and cook for 50 minutes to an hour until your meat is tender. Once cooked through, remove from heat and drain away all liquid before discarding.
- To get the perfect pork dish, try grilling it over a hot grill for 7-10 minutes per side until crisp and slightly charred. Alternatively, you can arrange it in one layer on a baking sheet and broil at 450°F for 4-5 minutes or until its perfectly toasted.
- Once you’ve removed the meat from heat, let it cool until it is no longer warm to the touch. After that, go ahead and chop it into desired sizes.
- For a flavorful, savory dish, mix together in a big bowl chopped meat, diced onions and chili peppers, calamansi juice for tartness and liquid seasoning to enhance the flavor.
- Combine the liver spread with a gentle stirring motion. Flavor your concoction by salting and peppering it to your preference.
- Carefully lift and serve on hot plates that radiate with warmth.
- Remove scum while boiling pork this would help to maintain the texture and flavor of pork.
- When cutting pork, try to keep cubes at equal sizes for even cooking.
- Use pork cuts with fat to make sisig juicier and flavorful .
- Serve with a lemon wedge or calamansi juice to bring out the flavor.
- For an extra spicy kick, add some diced chilies to the pork mixture before cooking.
- using fresh ingredients will result in a delicious, flavorful dish.
- To bring out the full flavor of sisig, let it sit for at least 10 minutes before serving. This allows all the ingredients to combine and create a cohesive taste.
- Chicken liver is a key part in this zesty appetizer. The organ meat is usually cooked and minced before added to the pork, but my aunt who makes one of the most delicious sisig dishes has shared with me her secret for an even easier yet scrumptious version – Liver spread!
- For an unforgettable dining experience, heat your metal plates in the oven or on the stovetop for a few minutes before serving. Add a small pat of butter to each plate and then delicately transfer your sisig onto them – this will keep your dish warm throughout dinner!
- For an unbeatable sisig experience, crack a raw egg onto the mixture while it’s still piping hot and enjoy your homemade meal topped with a sunny-side-up egg.
Sisig is usually served when your drinking sessions with friends. Enjoy your homemade sisig with cold beer or a refreshing glass of soda. Savor each bite, and revel in the crunchy texture and all its zesty flavors. For an even more satisfying experience, sprinkle some crushed chicharon on top for an extra dose of saltiness. This Filipino classic has been enjoyed by many over the If you are looking for a Filipino appetizer, this dish is definitely worth trying! Just remember to mix everything together with a generous amount of love and care – it will result in an irresistible concoction that will have everyone asking for seconds and thirds! So why wait? Get ready to make the best sisig ever!
Frequently Asked Questions
1. What is the best way to cook pork for Sisig?
The best way to cook pork for Sisig is by boiling it until it is tender. Once cooked through, remove from heat and drain away all liquid before discarding. Grilling or broiling the pork after cooking can also be a great way to add flavor and texture.
2. How do you make Sisig even more flavorful?
To make Sisig even more flavorful, try mixing together chopped pork, diced onions and chili peppers, calamansi juice for tartness, and liquid seasoning. A small pat of butter on the plate before serving can also help to keep the dish warm. Finally, adding a raw egg can also add an extra layer of flavor and texture to the Sisig.
3. What should I serve with Sisig?
Sisig is usually served when your drinking sessions with friends and is especially great paired with cold beer or a refreshing glass of soda. For an even more satisfying experience, sprinkle some crushed chicharon on top for an extra dose of saltiness. Enjoy your homemade Sisig with your favorite drinks and don’t forget to mix everything together with a generous amount of love and care!
4. Can I make Sisig with other meats?
Yes, you can definitely make Sisig with other meats. Chicken liver is a key part of this zesty appetizer but if you don’t have any on hand, beef works great too. Just remember to adjust the cooking times accordingly for each type of meat.
5. Can Sisig be frozen?
Yes, Sisig can definitely be frozen for future use. Make sure to store it in an airtight container or freezer bag and consume within two months for maximum freshness. When ready to eat, thaw the dish overnight in the refrigerator before reheating either on the stovetop or in the microwave before serving.
6. What is the origin of Sisig?
Sisig originated from the province of Pampanga, Philippines, and was created by a local chef named Lucia Cunanan who combined different ingredients like pork sisig, onions and chili peppers to create this zesty dish. It has since become a popular Filipino classic enjoyed by many over the years.
7. Can I use other ingredients for Sisig?
Yes, you can definitely use other ingredients for Sisig depending on your taste preferences and dietary restrictions. You can add vegetables like bell peppers, mushrooms or even potatoes to increase the amount of nutrients in your dish. You can also add shrimp or fish to the mixture for a seafood twist. Be creative and experiment with different flavors, textures and aromas to create your own unique version of Sisig!
Sisig is a classic Filipino appetizer that has been enjoyed by many over the years. It involves cooking pork until it’s tender and then combining it with diced onions and chili peppers along with calamansi juice for tartness and liquid seasoning to create an irresistible concoction. You can also make sisig using other meats like beef or chicken liver, as well as add vegetables like bell peppers, mushrooms or potatoes to increase its nutritional value. Additionally, you can freeze sisig in order to enjoy it whenever you want! So why wait? Get ready to make the best sisig ever!