Sisig
Chopped, sizzling pig face and ears, tossed with calamansi, chili and onion — invented in Pampanga by Aling Lucing, whose sour, savory original is a different dish from the sliced-pork-belly shortcut most people know.
Meat
⚠ Contains: Egg, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs pork face and ears (or pork belly, if unavailable)
- 1 onion, halved
- 4 cloves garlic
- 1 bay leaf
- 1 tbsp whole peppercorns
- 1 red onion, finely diced
- 2-4 Thai chilies, finely chopped
- 1/4 cup mayonnaise
- 3 tbsp calamansi juice (or lime)
- 2 tbsp soy sauce
- 1 egg (optional, for topping)
- Salt and pepper, to taste
Steps
- Simmer the pork face and ears with the onion, garlic, bay leaf, and peppercorns in water to cover for about 1 hour, until tender.
- Drain and pat the meat dry, then grill or pan-sear it until the skin is crisp and lightly charred.
- Finely chop the cooked meat into small, even pieces.
- Toss the chopped meat with the diced red onion, chilies, soy sauce, and calamansi juice.
- Heat a cast-iron plate or heavy skillet very hot, add the sisig, and stir in the mayonnaise to bind it.
- Crack a raw egg over the top if using, and serve immediately, sizzling, with rice.