Sizzling Pork Delight from the Philippines: Sisig

A Flavorful Filipino Delight: Sizzle Up Some Sisig!

Embark on a culinary adventure with this sizzling Filipino dish known as Sisig! Rich, savory, and with a delightful kick, this recipe is sure to tantalize your taste buds and impress your guests. Let’s uncover the secrets to making this mouthwatering delicacy that serves 4 to 6 hungry diners.

Preparation Time

Ready your kitchen for a bit of magic! The total time to prepare Sisig is approximately 2 hours and 30 minutes, including cooling and chilling time. Your taste buds will thank you!

Ingredients List

For the Sisig:

• 2 pounds skin-on pork belly
• 1 small stalk of lemongrass, trimmed
• 1 bay leaf
• 1/4 cup cane vinegar or distilled white vinegar
• 1/4 cups thinly sliced white onion (approximately 1 small onion)
• 1/4 cup minced garlic (about 12 cloves)
• 2-inch piece fresh ginger, peeled and sliced into matchsticks (about 1/4 cup)
• 1 to 2 tablespoons thinly sliced chiles (e.g., serrano or Thai chiles), plus extra for serving
• 9 ounces liver spread or liverwurst, crumbled
• 1 tablespoon Maggi seasoning
• 1/4 cup fresh lime juice (about 2 limes), divided, plus wedges for serving

For the Spicy Mayonnaise:

• 1/2 cup mayonnaise
• 2 tablespoons banana ketchup or regular ketchup
• 2 tablespoons sriracha

Additional Ingredients:

• 4 teaspoons canola oil, divided
• 1/2 teaspoon garlic salt, divided
• Black pepper, to taste
• Cooked white rice for serving (optional)

Cooking the Sisig

Start your Sisig journey by placing the pork belly skin side down in a large Dutch oven. Add the lemongrass, bay leaf, vinegar, and just enough water to submerge the pork. Bring it to a boil over high heat, then reduce to medium, allowing it to simmer, covered, for roughly 1 hour and 20 minutes, or until the skin can be pierced easily with a fork.

Remove from heat, transferring the pork (skin side up) to a wire rack placed over a rimmed baking sheet. Chill it in the refrigerator, uncovered, for about 1 hour until cooled. Preheat your oven to broil with the rack about 6 inches from the heat source. Broil the pork after chilling, rotating the baking sheet every 5 minutes until the skin turns crispy and a gorgeous golden brown—this should take about 15 to 20 minutes. Allow the pork to cool completely on the baking sheet, approximately 20 minutes, before finely chopping it into small pieces (about 1/4 inch).

In a large nonreactive bowl, combine the chopped pork, onion, garlic, ginger, and chiles. Mix in the crumbled liver spread, followed by the Maggi seasoning and 2 tablespoons of lime juice. Cover and chill this mixture in the refrigerator for at least 30 minutes (or up to 1 day for extra flavor depth).

Crafting the Spicy Mayonnaise

In a medium bowl, whisk together the mayonnaise, ketchup, and sriracha until blended. Set it aside for later.

Bringing It All Together

Heat 2 teaspoons of oil in a large cast-iron skillet over high heat. Add about half of your pork mixture, and spread it evenly across the skillet. Season it with 1/4 teaspoon of garlic salt and black pepper according to your taste. Cook it without stirring until aromatic, roughly 1 minute. Then, chop and toss the sisig vigorously using a metal spatula until the pork is finely chopped, browning slightly, and the aromatics are inviting, about 4 to 5 minutes.

Drizzle in 3 tablespoons of your spicy mayonnaise and 1 tablespoon of lime juice, mixing until well combined. Transfer the sizzling sisig to a serving platter or individual plates and wipe the skillet clean. Repeat the cooking process with the remaining pork mixture, spicy mayonnaise, and lime juice.

Serve your Sisig piping hot, garnished with lime wedges, additional sliced chiles, and rice, if desired!

Enjoy the process and the incredible flavors as you master the art of Sisig cooking!