Pork Sisig is a popular dish all over the Philippines. If there is one food we would associate with connecting with our friends and family, it would be this really really good dish. It is because this dish is usually served in a large group of people. So there’s no doubt that the people cherish good memories along with this savory treat, as every bite also contains a story.
In this article, you don’t have to go out of your way and buy Sisig only to find it soggy later on. Make your moment with your family or friends even more special by making one yourself!
So read on below to learn more tips in cooking the best Sisig and some trivia about it, too.
What is Pork Sisig?
Pork Sisig is a Filipino dish which originated from the great province of Pampanga. This is no surprise at all since the province boasts a lot of great food that certainly leaves an imprint in your memory.
It is traditionally made out of pig head chopped into fine pieces seasoned with onions, some calamansi, and chili peppers.
The reason why Sisig became a partner in the night, along with friends or family, partnered with a couple of beers here and there–is because it was believed that it could cure hangover and nausea.
The word sisig actually came from another word–sisigan–and was first encountered in the 16th century and it means ‘make it sour.’ It still somehow holds true for the present dish since it still includes calamansi as an ingredient. Although, meat eventually popped out somewhere in the timeline.
Confusing sisig with dinakdakan? Learn their difference here: Sisig vs Dinakdakan.
Ingredients You’ll Need
Pork
Authentic pork sisig recipes call for the usually discarded cuts of the pork’s head like the cheeks and ears. You could always go for other cuts like the belly or use ground pork.
Siling Labuyo (red chili)
Siling labuyo is the chili pepper we use in this recipe. Be mindful of this ingredient since not a lot of people tolerate spicy food, so you can adjust the amount of this ingredient accordingly.
If there are no chili peppers available and you still want some spiciness for the pork sisig, a chili powder or chili flakes would do the trick.
Additional Toppings
Mayonnaise, eggs, and even pork cracklings (chicharon) can also be used as an additional flavoring for the pork sisig if you want a bit of a salty and tangy taste to it.
Aside from these, we will also be using other regular pantry ingredients like onion, butter, soy sauce, salt, black pepper, and calamansi. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Cooking Pot (Kaldero)- You will need to boil the pork with certain spices and aromatic and you’ll need a cooking pot or a deep casserole to to this.
- Charcoal Grill- For the 2nd part of the cooking process, we will be grilling the pork. Traditionally, a charcoal grill is used for the charred taste but you can also use an electric griller for this.
- Sizzling Plate- For authenticity, you can optionally use a sizzling plate or a hot plate to serve sisig.
In need of kitchen tools and equipment? Read this before you buy:
How to Cook Pork Sisig
The process of cooking the modern-day Pork Sisig we have now is not that hard. All we need to do is the boiling and grilling of the pork meat, and then the chopping of the pork meat.
The goal of boiling the pork is to bring out its flavors and make it tender enough. So here, we add in some seasoning and some other ingredients to complement the taste of the pork.
And then we grill it afterwards to make it crispy and irresistible. You don’t have to worry about overcooking the pork face because it has a generous amount of fat which can withstand longer periods of cooking.
Afterwards, the next step is to chop the pork into finer pieces and add in the final touches for an extremely flavorful dish. Do take note that chopping can be a dangerous and tedious process, since we are dealing with a pork face. A butcher knife is your friend to easily chop these. Of course, be careful when chopping.
How to Serve Pork Sisig
Sisig is usually served as a main dish for snack or dinner, but it is also a common beer match or pulutan when drinking.
The most common way to serve this is to heat a sizzling plate over a stovetop or an oven. Once hot, plate the sisig, add fresh egg at the center (optional), then mix. Serve this with freshly cooked white rice, a side dish of choice like atsara, and a cool drink.
You can add more calamansi juice and soy sauce if you like.
How to Store and Reheat Pork Sisig
In case you have leftovers, transfer to a clean food container with lid. Refrigerate for up to 3 days or freeze up to 2 months.
To reheat (thaw first if frozen), you can either use a microwave oven or on a pan in the stove.
Other Pork Recipes
For a quick reference about this recipe, see the recipe table below:
Authentic Pork Sisig Recipe
Equipment
- Cooking Pot
- Grill
- Sizzling Plate
Ingredients
- 1 kg (2.2 lbs) pork face, ears, cheeks, etc
- 250 g (8.8 oz) pork belly
- 1 pc onion, chopped
- 5 cups water
- ½ cup butter
- 3 pcs calamansi, or 1 pc lemon
- 3 tbsp soy sauce
- 2 pcs chili pepper
- salt and pepper, to taste
Instructions
- In a large cooking pot, add-in the pork face, pork belly, soy sauce, salt and pepper, and water. Let it boil and simmer for 40 to 60 minutes or until pork is tender. Remove scum as it rises.
- Transfer the ingredients and add-in the butter, and chopped onions, into a grilling pan. Grill for 5 to 10 minutes or until the pork is crispy enough on all sides.
- Transfer to another container and let it cool for a bit. Once ready, chop the pork in small fine sizes.
- In a large bowl, add-in chopped meat, chili peppers, and calamansi. Season with soy sauce and pepper as needed. Stir the ingredients until well-incorporated.
- Transfer to a sizzling hot plate or any other serving plate. Serve and enjoy!
Notes
Nutrition
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