Sisig has always been more than just a dish to me; it’s a celebration of Filipino culinary artistry, a staple for any gathering, and my personal favorite when exploring the vibrant streets of Manila. The combination of crispy pork, the sharp tang of calamansi, and the heat from Filipino chilis creates a symphony of flavors that’s simply irresistible. Paired with fluffy white rice and a cold Filipino beer, it’s the epitome of local dining perfection. The sizzling presentation on a hot plate not only enhances the taste but adds an element of excitement to the experience, making each bite a moment to savor.
Sisig
- Prep: 20 min
- Cook: 10 min
- Category: Street Food
- Filipino
Servings: 4
Sisig has always been more than just a dish to me; it's a celebration of Filipino culinary artistry, a staple for any gathering, and my personal favorite when exploring the vibrant streets of Manila. The combination of crispy pork, the sharp tang of calamansi, and the heat from Filipino chilis creates a symphony of flavors that's simply irresistible. Paired with fluffy white rice and a cold Filipino beer, it's the epitome of local dining perfection. The sizzling presentation on a hot plate not only enhances the taste but adds an element of excitement to the experience, making each bite a moment to savor.
Ingredients
- 680 grams (about 1) of pig's ears and cheeks, the cornerstone of this rich dish
- 1/4 lb (about 115 grams) chicken liver, for that essential creamy texture
- 1 large onion, finely chopped, adding a sweet depth to the dish
- 3-4 Filipino chilis (siling labuyo), finely chopped, for that authentic local heat
- 2 tablespoons soy sauce, for that umami kick
- 1/4 cup vinegar (preferably cane vinegar for its authentic Filipino flavor)
- 2-3 calamansi, juiced, the perfect citrus to cut through the richness
- 1-2 tablespoons of cooking oil
- Salt and pepper to taste
- Optional: a dash of grated ginger for an extra layer of flavor
Instructions
- Start by boiling the pig parts with a pinch of love and salt until tender. This process is not just about softening the meat but about preparing it for the crispy transformation that follows.
- Grill the boiled parts to achieve that irresistible crunch, a texture that adds soul to the dish. Chopping them finely afterwards prepares them for their final, flavorful melding.
- The chicken liver, boiled then lightly grilled, is mashed into a paste. This is the secret to the sisig's rich body, eliminating the need for mayonnaise and keeping the dish authentically Filipino.
- In a pan, the dance of sautĂŠed onions and chilis with a hint of ginger creates a fragrant base that promises to captivate your senses.
- The pork and liver join the aromatic base, getting a generous seasoning of soy sauce, vinegar, and calamansi juice. This is where the magic happens, as each ingredient contributes its unique note to the harmony.
- Served on a hot plate, the sisig comes alive with a sizzle that calls out to be shared and enjoyed, making every dining experience memorable.
useful notes
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