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Sisig

Sisig started as a way to make pig's head taste like a reward. Chopped fine, seared until the edges crisp, and hit with calamansi, it is the pulutan that other pulutan get measured against.

  • Time1 hr 15 min
  • Serves4 to 6
  • HeatMedium
  • Rank#1 in our Top 10

Ingredients

  • 600 g pork belly, in one slab
  • 1 pork ear (optional but worth it)
  • 1 large red onion, finely chopped
  • 3 to 4 siling labuyo, minced
  • 1 thumb ginger, minced
  • 6 calamansi, juiced (or 2 limes)
  • 3 tbsp soy sauce
  • 2 tbsp mayonnaise or 1 egg yolk per serving
  • Salt, black pepper, oil

Method

  1. Simmer the pork belly and ear in salted water with peppercorns until tender, about 45 minutes. Drain and dry very well.
  2. Grill or broil the pork until the skin blisters and the fat is browned. Rest it for 5 minutes.
  3. Chop the pork into small, even bits. The smaller the bits, the more surface to crisp.
  4. Heat a cast-iron pan or sizzling plate until it smokes. Add a spoon of oil, then the pork, and leave it alone for a minute so it crisps before you stir.
  5. Add onion, ginger and chili. Toss for 2 minutes, then season with soy sauce, calamansi and pepper.
  6. Take it off the heat, fold in the mayonnaise, and serve on the hot plate with an egg cracked on top if you like.

Tip. Dry pork is crisp pork. Pat it down, and do not crowd the pan.