Philippines · Meat Dishes
Sisig (Filipino Sizzling Pork)
Sisig is the Philippines' most famous sizzling dish — a bold, addictive tangle of crisp-edged chopped pork and chicken liver, brightened with calamansi, sharpened with raw onion and bird's eye chili, and served…
Ingredients
- pork belly500 g
- pork jowl300 g
- chicken liver150 g
- red onion2 pcs
- calamansi8 pcs
- soy sauce3 tbsp
- bird's eye chili4 pcs
- butter30 g
- egg2 pcs
- garlic5 cloves
Method
- 1Put the pork belly and jowl in a pot with the garlic, some peppercorns, a splash of soy sauce, salt, and water to cover. Boil until tender, about 45 minutes, then drain and pat dry.
- 2Grill, broil, or air-fry the boiled pork until the edges are browned and crisp. This char is essential to sisig's flavour and texture.
- 3Season the chicken liver with salt and pepper and pan-fry or grill until just cooked, then chop it finely.
- 4Chop the crisped pork into small, even pieces — aim for a mix of meaty, fatty, and crunchy bits, which is the charm of sisig.
- 5Melt the butter in a hot skillet, add the chopped pork and liver, and stir-fry a few minutes so they sizzle and the flavours meld. Season with soy sauce and pepper.
- 6Off the heat, toss through most of the finely chopped raw onion and sliced chili, and squeeze in the calamansi. Keep some onion and chili crisp and fresh rather than cooking them.
- 7Transfer to a screaming-hot sizzling plate, top with the remaining onion, chili, and a raw egg, and bring it to the table still sizzling. Stir the egg through and serve with rice and extra calamansi.