Filipino Pork Sisig
Crisp-edged chopped pork with onion, chilies, soy sauce, and bright calamansi.
Equipment
- Large saucepan
- Colander
- Large cast-iron skillet
- Chef's knife
- Cutting board
Ingredients
Cook the Pork
- 2 lb pork belly cut into large pieces
- 1 lb boneless pork shoulder cut into large pieces
- 6 cups water
- 2 tsp fine salt
- 1 tsp whole black peppercorns
- 2 whole bay leaves
Finish the Sisig
- 2 tbsp neutral oil
- 1 large red onion finely chopped
- 4 cloves garlic minced
- 4 whole red or green bird's-eye chilies thinly sliced
- 3 tbsp soy sauce
- 1/4 cup fresh calamansi juice or fresh lime juice
- 1/2 tsp ground black pepper
- 1/2 tsp fine salt plus more to taste
Instructions
Simmer the Pork:
- Put the pork belly, pork shoulder, water, salt, peppercorns, and bay leaves in a saucepan. Bring to a gentle simmer, cover partly, and cook for 50 to 60 minutes until tender.
- Drain well, cool for 15 minutes, then chop the pork into irregular 1/2-inch pieces.
Brown and Season:
- Heat the oil in a wide cast-iron skillet over medium-high heat. Cook the chopped pork in batches for 10 to 12 minutes, turning occasionally, until the edges are well browned.
- Return all the pork to the skillet. Add half the onion, the garlic, and chilies and cook for 2 minutes. Stir in the soy sauce, calamansi juice, pepper, and salt.
Serve:
- Cook for 1 minute more, then remove from the heat. Fold in the remaining raw onion for fresh crunch and adjust the calamansi and salt.
- Serve immediately from the hot skillet with rice and extra calamansi.
Notes
- Pork shoulder keeps the mixture meaty while pork belly supplies the traditional richness.
- Use a wide pan and cook in batches so the pork browns instead of steaming.
Nutrition
Calories: 560kcalCarbohydrates: 8gProtein: 32gFat: 44gSaturated Fat: 15gCholesterol: 120mgSodium: 980mgFiber: 1gSugar: 2g