Sizzling Pork Sisig, A Filipino Salad with Twist
One more chopped pig dish is pork sisig, which has gained popularity in the Philippines and internationally. It is a sizzling, crunchy, and flavorful pork dish. The secret to making this dish tasty is choosing the right pork cuts and cooking them long enough, as each has different amounts of chewy parts.
Amber restaurant nailed this recipe with its expertise. Their sisig is perfectly seasoned, and the tangy and savory flavors are perfectly balanced. Today, we explore the best and easiest recipe for making this dish at home.
Intresting Fact!
Sisig is one of the most iconic Kapampangan dishes, and it is gaining fame both in the Philippines and internationally. Traditionally, ” sisig ” refers to eating something sour, often unripe fruit with vinegar dressing.
Price and serving options on Amber’s menu:
| Serving Size | Price |
|---|---|
| 2-3 persons | ₱ 265.00 |
Authentic Pork Sisig vs Modern Variations
The traditional pork sisig is simple: no mayonnaise, no egg topping, just pure, crunchy pork goodness with bold flavors from calamansi, chili, and onions. While many modern versions include chicken, tuna, or squid, nothing quite beats the original pork sisig, served sizzling or as a viand with rice. The best Sisig is well-seasoned, not too sour, but still a little tangy. It has a rich, savory taste without being too strong.
Authentic Easy Pork Sisig Recipe
The key to an excellent pork sisig is the cooking process, which involves boiling, grilling, and pan-frying the meat.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
- 500g pork belly (or pig’s face and ears for authenticity)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 3 tbsp calamansi juice (or lemon juice)
- 2 tbsp vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bird’s eye chilies, chopped (adjust to taste)
- 1 tbsp butter or margarine
- 1 tbsp liver spread (optional but enhances flavor)
Instructions:
- Marinate the Pork: In a bowl, mix soy sauce, calamansi juice, vinegar, salt, and black pepper. Marinate the pork belly for at least 1 hour.
- Grill to Perfection: Grill the marinated pork belly over medium heat until charred and cooked. Let it rest before chopping it into small bits.
- Sauté for Flavor: Heat butter in a pan and sauté garlic until fragrant. Add the chopped pork, onions, and chilies, and stir well.
- Add the Final Touches: Mix in liver spread (if using) and adjust seasoning to taste. Continue to sauté until well combined.
Serve Sizzling:
Transfer to a sizzling plate and serve hot. Enjoy as a main dish with rice perfect for gatherings!
Tips and tricks
- Double-Crisp Pork: Air-dry overnight, grill, then pan-fry for extra crunch.
- Use Pork Fat: Fry in rendered pork fat for deeper flavor.
- Perfect Egg Timing Mix in off-heat for a creamy texture, or add raw on top for a runny yolk.
- Ice Bath for Crunc: Shock boiled pork in ice water before frying.
- Caramelized Onions: Sauté half for sweetness, mix fresh for contrast.
- Soy Sauce Control: Balance with fish sauce to avoid overpowering flavor.
Nutritional profile
- Calories: 515 kcal
- Carbohydrates: 12.44 g
- Protein: 38.99 g
- Fat: 34.68 g
- Saturated Fat: 12.5 g
- Cholesterol: 135 mg
- Sodium: 480 mg
- Potassium: 320 mg
- Fiber: 1.2 g
- Sugar: 2.8 g
Disclaimer
All nutritional values I describe may vary because of different ways of cooking. Also, ingredients used by anyone can change their values. So it’s just esteemed values not considered confirmed.
FAQs (Frequently Asked Questions)
Final Thoughts
Whether enjoyed on a sizzling plate or as a simple rice meal, pork sisig remains an all-time Filipino favorite. S Its unique and evergreen flavors are complemented by our tangy flavors. I explain the recipe using accessible ingredients so you can easily recreate this dish at home! To try authentic sisg, you must visit Amber’s restaurant. However, you can also try this dish at home and receive compliments.
