Teresa's Recipes
Filipino Sisig
Sisig is a beloved Filipino dish that tantalizes the taste buds with its bold flavors and intriguing textures. Traditionally made from the crispy bits of pig's face and ears, sisig celebrates culinary creativity, showcasing how humble ingredients can be transformed into something extraordinary. With savory pork, tangy calamansi, and the heat from red chili peppers, it is both comforting and vibrant. Often served sizzling on a hot plate, sisig is perfect as an appetizer or a main dish paired with steamed rice. Its origins trace back to the Pampanga region of the Philippines, where it was first served as a way to utilize leftover pork, making it a true testament to Filipino ingenuity. Whether enjoyed at a festive gathering or as a satisfying meal at home, sisig promises a delightful journey of flavors in every bite.
Ingredients
- 2 tablespoons Cooking oil
- 1 medium, minced Onion
- 4 cloves, minced Garlic
- 1 pound, chopped into small pieces Pork face and ears
- 3 tablespoons Calamansi juice
- 2 tablespoons Soy sauce
- 2, minced (adjust to taste) Red chili peppers
- to taste Salt
- to taste Black pepper
- 1/4 cup Mayonnaise
- 1/4 cup, chopped (for garnish) Green onions
Dietary Notes
- Servings: 4
- Dish Type: Main Dish
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 30g
- Carbs: 5g
- Protein: 35g
- Sodium: 800mg
- Sugar: 1g
Instructions
- In a pan, heat the cooking oil over medium heat until shimmering.
- Add the minced onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- Add the chopped pork face and ears to the pan and cook, stirring frequently until the pork is slightly crispy and browned, approximately 8-10 minutes.
- Pour in the calamansi juice and soy sauce, stirring well to combine all the ingredients.
- Add the minced red chili peppers, seasoning with salt and pepper to taste, and continue cooking for another 5 minutes to allow the flavors to meld beautifully.
- Remove from heat and transfer the sisig to a serving plate or a sizzling hot plate for a dramatic presentation.
- Drizzle the mayonnaise over the top and garnish generously with chopped green onions.
- Serve hot, either as an appetizer or as a main dish alongside steaming rice.
Tips
- For an extra crispy texture, you can broil the sisig for a few minutes after cooking.
- Feel free to substitute pork with chicken or tofu for a variation.
- For a smoky flavor, try adding a bit of liquid smoke or grilling the pork before adding it to the pan.