Pork Sisig Recipe
How to make this Pork Sisig Recipe? This staple flavorful Filipino dish is known for its perfect balance of savory, smoky, and slightly spicy notes. Served on a hot cast iron plate with a cracked egg on top. Read on for a quick and simple guide on “how to cook pork sisig step by step”.
Filipino Pork Sisig Recipe
Ingredients
- ½ kilo minced pork
- 1 tablespoon butter
- 1 thumb ginger chopped
- 1 medium onion chopped
- Black pepper to taste
- 2 tablespoons calamansi juice
- 1 tablespoon soy sauce
- 1 tablespoon liquid seasoning optional
- 3 tablespoons mayonnaise
- Green and Red chillies sliced
- 1 large egg
- Green onions for garnish
Instructions
- In a pan, saute the pork until golden brown. Remove the excess oil and melt in butter. Add in ginger and cook for a few minutes before adding in onions, cooking until these have softened.
- Season with pepper, calamansi, soy sauce, liquid seasoning, and mayonnaise. Mix until well combined.
- Add in green and red chillies. Saute for a few minutes. Make a well in the middle of the pan and add in an egg. Garnish with spring onions before serving.
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Where did this Sisig dish come from ?
A beloved dish from the Philippines; Pork Sisig in English can be described as “sizzling chopped pork”, highlighting its crispy, tangy, and savory flavor. Though since the key variation of the dish uses pig ears, it’s often-though rarely called tenga ng baboy recipe in Filipino cooking.
Prepared the Pinoy way, this dish originates from Angeles, Pampanga, Philippines, a region often called the culinary capital of the country. It started as a practical way to use parts of the pig that were typically discarded, such as the ears, snout, and cheeks. Originally the way of cooking this dish started by boiling, chopping, then seasoning the pork with salt and pepper. Over time more ingredients were added, from onions, chili peppers, and eventually serving these in sizzling hot plates topped with a raw egg, giving sisig its signature tangy, spicy, and savory flavor. Turning humble leftovers into a celebrated, iconic dish that’s now enjoyed in restaurants and street food stalls across the Philippines.
What is Sisig ( Filipino Sisig ) ?
Sisig is a beloved Filipino dish known for its bold, and tangy, savory flavors. Traditionally, this dish is made of ( pork sisig recipe ingredients ) finely chopped pork parts—commonly the face, cheeks, and ears—seasoned with onions, chili peppers, vinegar, soy sauce, and calamansi juice. These are often served over a hot sizzling plate, topped with a raw egg, drizzled with mayo, more chillies, and green onions.
The dish originates from Angeles City, it was originally an economically creative way to use pork head parts , but it has since become a national favorite and a staple in Filipino cuisine, especially as a popular pulutan recipes (appetizer recipes ) for drinks. Over time, a number of modern variations have emerged, including chicken sisig, beef sisig, and keto-friendly versions.
Pork Belly Sisig Recipe – Ingredients
- Minced Pork – our main ingredient of the day, these can also be replaced with pork ears, pork belly, or pork chunks grounded or blended.
- Butter – adds richness.
- Ginger, Onions, & Black Pepper – aromatics to help enhance the flavor of the dish as well as remove any foul taste or smells the pork may have.
- Calamansi juice – adds a nice refreshing touch to cut through the greasiness.
- Soy sauce – for savory goodness.
- Liquid seasoning – optional, adds a concentrated umami flavor.
- Mayonnaise – adds flavor and a creamy mouth feel.
- Green and Red chillies – for spice.
- Egg – the iconic finish to any sisig dish.
- Green onions – for garnish.
Filipino Pork Sisig Recipe
Ingredients :
- ½ kilo minced pork
- 1 tablespoon butter
- 1 thumb ginger ( chopped )
- 1 medium onion ( chopped )
- Black pepper to taste
- 2 tablespoons calamansi juice
- 1 tablespoon soy sauce
- 1 tablespoon liquid seasoning ( optional )
- 3 tablespoons mayonnaise
- Green and Red chillies ( sliced )
- 1 large egg
- Green onions for garnish
Steps :
1. In a pan, saute the pork until golden brown. Remove the excess oil and melt in butter. Add in ginger and cook for a few minutes before adding in onions, cooking until these have softened.
2. Season with pepper, calamansi, soy sauce, liquid seasoning, and mayonnaise. Mix until well combined.
3. Add in green and red chillies. Saute for a few minutes. Make a well in the middle of the pan and add in an egg. Garnish with spring onions before serving.
Questions
- Pork Sisig Calories 100g
Pork sisig has around 250 – 300 calories per 100 grams.
- Additional Pork Sisig Ingredients
- Pork tofu sisig – add a bit more protein by mixing in a block of tofu. Slice the tofu into bite-sized pieces or smaller, toss in cornstarch or seasoning mix ( or “sisig seasoning” ) before frying in another pan, then toss these in with the seasonings before serving.
- This “sizzling pork sisig” is delicious with a drizzle of mayonnaise on it, but adding sweet mayonnaise just gives it a nice extra ‘oomph’ to it.
- For a filling dish or to make use of any leftover sisig, try making “Sisig Fried Rice” which can be made by reheating the sisig, then toss in cold or overnight rice, mix until the rice is well coated with the sisig/looks evenly mixed. Add more salt or pepper if needed.
- Different Ways to cook
- Slow Cooker Sisig – in this version big pork belly or shoulder chunks are used. Place everything in the slow cooker with 2 bay leaves. Cook at low for 6 – 8 hours. You can also place this in high and let this cook for 3 – 4 thoughts. After, take this out and finely chop the meat, season with salt, pepper, chillies, and calamansi, you can also drizzle in mayonnaise and green onions to garnish.
- Grilled Pork Sisig – in this version you’ll need to use a whole pork belly around 1 kilo or less or pork jowl/cheeks. Tenderize by simmering this in a pot with vinegar, soy sauce, garlic ,peppercorn, and bay leaves for over an hour or until tender. Drain and cool before placing this over the chill to char for 3 – 5 minutes on each side. Chop finely before combining with the ingredients and steps similar to the ones above.
- Keto Sisig – is another take for those following a diet. Slow cook the pork similar to the slow cooker dish, then pan fry until the pork chunks are crisp. Chop into smaller bits and mix with all the ingredients above.
- Other meats
- Turn this into a Pork Crispy Sisig Recipe – the difference with this and a regular pork sizzling sisig is that the crispy sisig is another fan-favorite pork belly Filipino recipe. It uses pork belly cooked until the fats have crisp up, really really crispy up, or using lechon in this sisig recipe. Make sure to remove the oils melted from crisping up the pork before adding in the seasonings.
- Bacon Sisig – is a modern indulgent take on sisig that uses crispy bacon instead of the usual ground pork or pork ears and face.
- Sisig Gizzard – this version uses chicken gizzards instead of pork. The texture turns tender and chewy instead of crispy but still makes for a savory and slightly rich more affordable sisig option.
- Sisig Chicken – this sisig recipe chicken is a healthier variation using ground chicken, making it taste less fatty and more family friendly.
- Beef Sisig Recipe – This sisig recipe beef uses ground beef as its main protein. It’s another healthier take, it’s firmer and heartier, though less indulgent as the pork version.
- What goes well with sisig ?
Sizzling plate recipes are always served with a nice ice cold beer or a good helping of rice on the side. Depending if you eat this as a ‘pulutan’ or beer snack, or as a main meal. Here are some examples:
- What to serve with sisig? To turn this into a filling meal serve this with freshly cooked white rice, Garlic Fried Rice, or even Java Rice.
- Help cut through the grease with these side dishes: Sunny Side egg, cucumber salad, or Achara ( Pickled Papaya ).
- Or if you plan to pair these with other party food favorites, serve this with : nihaw na Liempoa, Sinigang, or Lumpiang Shanghai.
Try our other Yummy Sisig food Recipes :
How to make Sisig
Sisig Filipino ( Tagalog )
Mga Sangkap :
- ½ kilo giniling na baboy
- 1 kutsara ng mantikilya
- 1 daliri ng luya ( hiniwa ng maliliit )
- 1 sibuyas ( hiniwa ng maliliit )
- Paminta panlasa
- 2 kutsara ng calamansi juice
- 1 kutsara ng soy sauce
- 1 kutsara ng liquid seasoning ( opsyonal )
- 3 kutsara ng mayonnaise
- Berde at Pulang sili ( hiniwa )
- 1 malaking itlog
- Dahon ng sibuyas pang dekorasyon
Paano Lutuin :
- Sa kawali, lutuin ang baboy hanggang mag golden. Tanggalin ang sobrang matika at mag tunaw ng mantikilya. Lutuin ang luya ng ilang minuto bago haluan ng sibuyas, lutuin hanggang lumambot.
- Iseason ng paminta, calamansi, soy sauce, liquid seasoning, at mayonnaise. Haluin ng mabuti.
- Haluan ng mga sili at lutuin ng ilang minuto. Gumawa ng balon sa gitna at iluto ang mga itlog dito. Dekorasyonan ng dahon ng sibuyas bago ihanda.
