How to make Crispy Pork Sisig

Sisig is a Filipino dish made from parts of pig head and liver, usually seasoned with calamansi and chili peppers. One of my husband’s favorite dish. It’s best for rice and partnered with beer.

I would like to share my very own recipe. and if other ingredients aren’t available in your area, I would suggest alternatives that you can use instead. If you’re only cooking for a small group you can adjust the portion of the pork and other ingredients in half.

INGREDIENTS:

1 kilo Pig’s ear (mascara) or Pork Belly
1/4 kilo of Pork Liver diced
1 to 2 big onion diced
1/3 cup of garlic minced
10 pieces calamansi or 1 lemon
1/3 cup of Knorr liquid seasoning or use Soy Sauce instead
1 cup of mayonnaise (1 pack 220ml) (you can add more if you want)
5-6 pcs of finger chili (siling haba/pansigang) or you can use Bird’s eye chili
Dinurog na Chicharon

For Boiling of Pork:

you’ll need 9 to 10 cups of water depends on your pot or pressure cooker
1 teaspoon whloe black pepper
2 Dried Laurel Leaves
1 tsp of salt

For Frying of Pork: you’ll need at least 500 ml Cooking oil and Salt

INSTRUCTIONS:

Boil the Pork, 40 minutes to 1 hr until tender. You can use a pressure cooker and cook it for 10 minutes. What I’m doing is I cut the pork first as big as my hand before boiling it so it will be easy for me to fry it afterwards.
Once it’s tender, remove the boiled pork in the pot and remove excess water. (Drain, Cool, and Air Dry)
On the same pan, boil the pork liver for 3-5 minutes. Once cooked, drain and set aside.
Add salt to pig, just enough for frying. Adjust to your liking (not too salty) Secret: I only fry half portion of the pork, I left the other half boiled, as is (no need to add salt for that). *If you’re using pig’s ear I suggest to fry the fat ones or yung mga may taba at balat and leave the ear part boiled, as is.
Prepare the pan and add cooking oil. Deep fried the Pork until it’s brown and crispy.
Chop the pork into fine pieces (see the picture below) including the left boiled part of the pork.
Add onions, pork liver, garlic and the chilis
Put in the Knorr liquid seasoning, calamansi or lemon and the mayonnaise altogether. Stir very well.
Once it’s done. You can add a pinch of salt if you wish. Topped with crushed Chicharon and hola! it’s done!

*If you wish to use a sizzling plate, the same procedure applies. Just use butter and to the sizzling plate and put the sisig on it. Top it with raw egg if you want. (Others doing it but I prefer without egg) Serve it hot. Now you can enjoy these easy steps and share them with your family and friends.

* You can also use chicken liver instead of pork liver if you wish.