Pork sisig is a popular Filipino dish that is loved by many Filipinos. You can see it almost everywhere. It consists of pork face or belly with a combination of sweet, savory and fatty flavor with a layer of calamansi or lime juice.
Perfect as main course or appetizer and even snacks in your night hangout, this dish would never let you down.
Without further ado, let’s start making pork sisig!
Steps:
Prepare all the ingredients
In a stockpot, fill in water, pork face, lemongrass with salt and pepper. Bring to a boil and then simmer. To see if pork is tender, test it by poking it with a fork.
TIP: To see if pork is tender, test it by poking it with a fork.
Let it cool for a few minutes. Prepare deep frying pan with high heat and cooking oil. Deep fry. Make sure to cover as the cooking oil will splash.
Again let it cool for a few minutes then chop the pork into small pieces
Mix together liver spread, mayo, calamansi and red and white onions.
In a hot sauté pan, melt butter with cooking oil. Add the pork mixture. Let it stay to further cook
Serve with the hot pan. Enjoy!
Pork Sisig Recipe
Ingredients
- 300 g Pork face
- 1 stalk Lemongrass
- 1 pc White onion
- 1 pc Red onion
- 7 pcs Calamansi or 1 pc Lemon
- 3 tbsp. Mayonnaise
- 2 tbsp. Butter
- 1 can Liver spread
Instructions
- Prepare all the ingredients
- In a stock pot, fill in water, pork face, lemon grass with salt and pepper. Bring to a boil and then simmer. To see if pork is tender, test it by poking it with a fork.
- Let it cool for a few minutes. Prepare deep frying pan with high heat and cooking oil. Deep fry. Make sure to cover as the cooking oil will splash.
- Again let it cool for a few minutes then chop the pork into small pieces
- Mix together liver spread, mayo, calamansi and red and white onions.
- In a hot saute pan, melt butter with cooking oil. Add the pork mixture. Let it stay to further cook
- Serve with the hot pan. Enjoy!
Video
Sisig is a combination of savory and sweet flavor with fatty flavors from the pork and refreshing taste of calamansi juice or lime juice. it is crispy and delicious!
The dish’s name comes from “sisigan,” an old Tagalog word that means “to make it sour.” Its existence was first recorded in a Kapampangan dictionary back in 1732 by Diego Bergaño, a Spanish missionary who served as the parish priest for Mexico, Pampanga at the time. – Pepper.ph
Ofcourse! Follow the steps above and you can make one in no time!
