Dear sweet moms and parents! April here helping you relax into motherhood from my tropical island home.
Today we’re cooking one of the Philippine’s most iconic and beloved dishes – the pork sisig which, according to Anthony Bourdain, is the Filipino dish to win America and the whole world’s hearts. This spicy minced sisig recipe concoction perfectly captures the spirit of Filipino street food: boldly flavored, affordable, and incredibly delicious. This is a great pork recipe that’s good for special occasions or as “pulutan” and appetizer.
Introduction to Pork Sisig
According to recent history, sisig originated in Pampanga and consists of grilled or roasted chopped pork face meat (cheeks and jowls), and boiled or scrambled eggs, spiced with chili peppers and garlic. There’s a lot of argument about the “original” sisig and the Pampanga Pork Sisig recipe made by Aling Lucing being hailed as the said :original. But emerging research such as this (yes,from Tiktok, lol) brings to light another POV on the story of sisig. The name sisig is derived from the Pampanga verb “sisigan”, meaning “to sour”, referring to the act of adding a souring agent to the food.
Pork Sisig Essential Ingredients
- Pork cheeks and ears
- Chicken liver
- Chili peppers
- Onions
- Soy sauce
- Calamansi juice (or lemon juice)
- Salt and pepper
So the original version and recipe of the pork sisig was essentially a salad-like dish, made by marinating the chopped pig’s head parts in vinegar, calamansi juice (Philippine lime), and various local spices. Yummm. The vinegar was used not only as a flavor enhancer but also as a preservative to prolong the shelf life of the sisig.
Over the years, sisig continued to evolve. In the 1970s, Lucia Cunanan, popularly known as Aling Lucing, a culinary genius and the “Sisig Queen of Pampanga,” played a significant role in transforming the sisig recipe into the sizzling and flavorful dish it is today. Aling Lucing’s updated version of pork sisig included grilling the pig’s head parts after marination, adding onions, and serving it on a sizzling hotplate. This new and innovative approach added smoky flavors and a more enjoyable texture to the dish.
As Aling Lucing’s pork sisig gained popularity, it spread beyond Pampanga, reaching other parts of the Philippines and eventually finding its way into restaurants and eateries across the country. Today, sisig is a staple in many Filipino households and is also a popular dish in Filipino restaurants worldwide.
On the streets here, sisig is typically sold by roaming vendors who grill the meats over open flames, chop it finely and serve it sizzling in steel pans. The aroma alone is enough to lure hungry locals and tourists alike!
How to Cook Sisig at Home
If you’re wondering how to cook sisig at home, it’s easy enough, (Well, it is labor intensive and has a lot of steps but easy enough for the average cook. You can also have the older kids help cut the sisig as this is our assignment when we were young, lol) You can start by buying pork face at the local market. They’re usually cheaper than regular meat and cleaned with the hair already removed by the butcher. For this homemade sisig recipe, you’ll need minced or chopped pork face meat (cheeks and jowls). If these cuts are unavailable, use pork shoulder instead. This is kasim andhas a bit of fat so that your sisig will not end up dry.
The procedure is to grill the boiled pork first before cutting it into pieces. The key is finely dicing the meat into very small pieces for maximum flavor.
For the marinade, combine chili garlic sauce, calamansi juice, soy sauce, and black pepper. Toss the minced pork in the marinade and let sit for at least 30 minutes to absorb the flavor.
Next, pan fry it in oil until browned. Stir frequently so it cooks evenly.
Finish with minced onions and add chopped liver for extra richness. You may also crack an egg over it if you desire, either sunny side up or scramble and mix into the hot chopped pork meat. Serve sizzling on a platter with rice for a true taste of Filipino street food bliss!
Optional extras to sprinkle on top include toasted garlic, crispy chicharron and calamansi wedges for squeezing. Green Chili Sisig uses minced green chili peppers instead of chili garlic sauce for an even spicier version.
And depending on your preference, you can also add slivers of the controversial mayonnaise wildly vilified as being not “original” enough.
Common Mistakes to Avoid when cooking Pork Sisig
- Overcooking the pork, which can lead to a dry texture.
- Skimping on the seasoning, which is essential for that authentic flavor.
Here’s the step-by-step recipe on how to cook sisg at home!
Ingredients
- - 1 kilogram boiled and cooked/ grilled pork face meat (minced or chopped cheeks and jowls) or pork shoulder/butt
- - 6 pcs siling labuyo
- - 6 pcs siling pansigang (green chile)
- - 1/4 cup calamansi juice (or use lemon or lime juice if calamansi is unavailable)
- - 2 tablespoons soy sauce
- - 1 tbsp liquid seasoning
- - 1/2 teaspoon ground black pepper
- - 2 medium-sized red onion, finely minced
- - 2 medium-sized white onion, finely minced
- - 100 grams pork liver, boiled and finely chopped
- - 3 tablespoons cooking oil
- - 1 egg (optional)
- - Toasted garlic, for garnish
- - Crispy chicharron (pork cracklings), for garnish
- - Calamansi wedges, for garnish
Instructions
Preparing the Pork:
- If using pork face meat (cheeks and jowls), grill the boiled pork first before cutting it into small pieces. If using pork shoulder or butt, you can skip the grilling step.
- Finely dice the pork meat into very small pieces to maximize the flavor.
Marinating the Pork:
- In a bowl, combine the calamansi juice, soy sauce, liquid seasoning and ground black pepper to create the marinade.
- Toss the minced pork in the marinade, making sure it is well-coated.
- Let the pork sit in the marinade for at least 30 minutes to allow it to absorb the flavors.
Pan Frying the Pork:
- In a large pan, heat the cooking oil over medium-high heat.
- Toss the red and chilis.
- Add the marinated pork and pan fry it until it turns brown and slightly crispy. Stir frequently to ensure even cooking.
Adding Onions and Liver:
- Once the pork is cooked, Add the chopped boiled pork liver to the pan, mixing it well with the pork. Cook for another 2-3 minutes to allow the liver to blend with the flavors.
- Add the minced white onions to the pan. Stir and cook until the onions are slightly softened.
Optional: Adding Egg (Sunny Side Up or Scrambled):
- For extra richness and a delightful touch, you can crack an egg or two over the sizzling pork sisig. You can either cook it sunny side up (per serving) or scramble it and mix it into the hot chopped pork meat.
Garnishing and Serving:
- Transfer the finished sisig onto a sizzling hotplate or a regular platter.
- Garnish the sisig with toasted garlic and crispy chicharron (pork cracklings) for added flavor and texture.
- Serve the sisig sizzling hot on the platter with a side of steamed rice and calamansi wedges for squeezing over the top.
Sisig Variations
There’s also a lot of other sisig recipe variations to cater to different dietary preferences. Check out my healthier Tofu Sisig and Bangus Sisig and Octopus Sisig!
Pairing Pork Sisig with Beverages
Of course you gotta ask, given the pork sisig’s recent history, what best to pair it with since it was actually (re)invented as a pulutan (Filipino Appetizer) to pair with drinks. A cold beer is the traditional beverage of choice, complementing the dish’s spicy and tangy flavor. For a non-alcoholic option, a tangy pineapple juice (rumored pangontra sa high blood) can refresh the palate.
I hope my take on this beloved sisig recipe brings moment of joy and unity around the table with your fam, mama. To get this cooking tutorial emailed to you along with toddler activities, simply sign up for my newsletter below!
Relax and enjoy,
April
relaxlangmom.com
