Pork Sisig

the Filipino street food of chopped pig parts and chicken livers tossed with a spicy and sour dressing.

So, what exactly is Pork Sisig?

Pork sisig is a popular Filipino dish. It can be considered as a main dish or an appetizer. The composition of this dish is mainly of pig’s parts such as minced pork meat, ears, and face. Chicken liver, onions, and chili peppers are also added. As mentioned, Sisig can also be enjoyed as a main dish and is best eaten a cup of warm white rice on the side. Sisig is synonymous to “pulutan”. It is a term used to describe food pairings with beer or any alcohlic beverage. I like to pair it with either beer or wine.

How to cook

Ingredients

2 pounds pig face (snouts, ears, and jowls)
1 cup vinegar
1/4 cup soy sauce
1 head garlic, peeled and crushed
1 teaspoon whole peppercorns
2 bay leaves
1 tablespoon salt
water
1 large onion, peeled and diced
6 Thai chili peppers, stemmed and minced
1/2 cup calamansi juice
1 tablespoon Liquid seasoning (I used Maggi)
1/2 cup liver spread pepper to taste

Instructions

1. In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tablespoon salt, and enough water to completely cover pork.
2. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
3. Over a hot grill, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 minutes or until nicely charred.
4. Remove from heat, allow to cool to touch, and chop meat.
5. In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice., and liquid seasoning.
6. And liver spread and gently stir to combine. Season with salt and pepper to taste.
7. To serve, transfer to sizzling hot plates.

Nutrition