Filipino
Sisig
Pork sisig
Boiled and grilled pork chopped fine and fried with onion, chilli, liver and calamansi, served sizzling.
- Serves 5
- Prep 20 min
- Cook 1 h
- Total 1 h 20 min
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Ingredients
12 items · serves 5- 1 kg pork belly (liempo), or a mix of pork face and ears
- 200 g chicken liver
- 2 medium onions, finely chopped
- 5 bird's eye chillies (siling labuyo), chopped
- 8 calamansi, juiced
- 3 tbsp soy sauce (toyo)
- 2 tbsp mayonnaise (optional)
- 2 dried bay leaves (laurel)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 egg, to top (optional)
- 2 tbsp cooking oil
Contains: egg, soy, wheat, chicken · May contain: mustard (mayonnaise — check the label). Check product labels: brands differ.
Steps
6 steps- 1Boil the pork with the salt and bay leaves for about forty minutes, until tender, then drain.
- 2Grill or pan-fry the pork until crisp and charred at the edges, then chop it finely.
- 3Fry the chicken liver in a little of the oil for three to four minutes, then chop or mash it.
- 4Heat the rest of the oil in a wide pan or on a sizzling plate, add the onion, pork and liver, and fry for about five minutes until crisp.
- 5Season with the soy sauce, calamansi juice, chillies and pepper, and stir in the mayonnaise if using.
- 6Serve sizzling with an egg cracked on top and more calamansi on the side.