How to make the Filipino delicacy, pork sisig

How to make the Filipino delicacy, pork sisig

Sizzling good

Text: Janice Sim

This year (of the pig), we're getting creative with the chosen Chinese Zodiac animal. By adapting this Filipino delicacy of chopped pig parts and assorted spices like chili peppers and calamansi. You even get a little mayo thrown in; and an egg to finish off the dish. Chef Miller Mai from Ding Dong's recipe can definitely point you in the right direction. So round up the whole family tree, this reunion dinner is about to roll out a delicious surprise. 

Serves 6

Court bouillon with pork: Here's what you need

400g Pork Shoulder or Pork Belly (portion into 100g each)
200g Pork ear
2 litres of Water
20g Black Peppercorn
5g Bay Leafs
100g Garlic (peeled)
150g Caster Sugar
30g Salt
50ml Rice Vinegar
30ml Light Soy Sauce

Court bouillon with pork: How to make it

1. Combine all the ingredients for Court bouillon in a stock pot and bring it to a boil.
2. Add in the pork ear and pork shoulder over a low heat and simmer for one hour until the meat is tender.
3. Pat dry the cooked pork drizzle with pork lard and grill over a charcoal grill or pan seared. Allow it to cool down and cut into small cubes. 

Pork sisig

Pork sisig: Here's what you need

60g Garlic (minced)
40g Young Ginger (minced)
50g Leeks (thinly sliced)
100g Red Capsicum (diced in small pieces)
100g Green Capsicum (diced in small pieces)
10g Chili Padi (thinly sliced)
100g Spanish Red Onion (diced in small pieces)
80g Unsalted Butter
30g Crushed Black Pepper
20g Caster Sugar
20g Fine Salt
80g Mayonnaise
100ml Calamansi Juice
2 Fresh Eggs
1 handful of Coriander Leaf

Pork sisig: How to make it 

1. Using a large pan, add in butter over a medium heat followed by onion, garlic and leeks until they're translucent.
2. Add in the cooked pork and saute for another three minutes and fold in green capsicum, red capsicum, chili padi, and red onion with all the rest of the seasoning.
3. Serve the pork sisig on a sizzling plate. Crack the eggs in the centre and garnish with coriander. Best to serve with a bowl of rice. 

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