Pork Sisig
A sizzling dish made from chopped pig's face, ears, and liver, seasoned with calamansi and chili.
Contains common allergens
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Instructions
- 1
Boil the Pork: Place the pork face or belly in a pot with water, salt, and peppercorns. Bring to a boil and simmer for about 45-50 minutes until tender. Drain and pat completely dry.
- 2
Grill/Broil: Grill the boiled pork over hot coals (or broil in an oven) until the skin is charred, blistered, and crispy. Let it cool, then chop it into very fine, small cubes.
- 3
Cook the Liver: Pan-fry the chicken livers in a little oil until fully cooked and slightly browned. Mince them finely.
- 4
Mix and Season: In a large bowl, mix the finely chopped pork and minced liver. Add the diced red onion, chopped chilies, soy sauce, and calamansi juice. Toss well. If using, fold in the mayonnaise to add a creamy binding texture.
- 5
Sizzle and Serve: Heat a cast-iron sizzling plate until smoking hot. Melt a small amount of butter or oil, then immediately pour the sisig mixture onto the plate. Crack a raw egg on top while it sizzles. Mix quickly before eating.
Plan it in Listahan
Add Pork Sisig to your week, check it against your household's allergens, and build the shopping list automatically.