Sizzling Pork Sisig
A classic Filipino dish of chopped, grilled pork, onions, and chilies, served sizzling on a hot plate.
3h 30m17Servings
Nutrition
775kcal
6gProtein
5gCarbs
82gFat
Ingredients
PORK HEAD
Pork Head
1.6 kg
Lemongrass Stalks
2 pieces
Coarse Salt
1 tbsp
Peppercorns
2 tsp
Water
1 l
SISIG MIXTURE
Grilled Pork Head
1 piece
Grilled Chicken Livers
2 pieces
Yellow Onion
2 pieces
Red Onion
1 piece
Red Chilies
2 pieces
Green Chilies
2 pieces
Calamansi
7 pieces
Mayonnaise
3 tbsp
Iodized Salt
½ tbsp
FOR COOKING
Cooking Oil
1 tbsp
Butter
2 tbsp
Equipment
Grill
Cast Iron Skillet
Instructions
1Boil the Pork Head
1h 30m
1h 30mPrepare the Pork Head
Clean the pork head thoroughly. Place it in a large pot.
Add Aromatics and Seasonings
Tie the lemongrass stalks together and add them to the pot. Add the coarse salt and peppercorns.
Add Water and Boil
Pour in enough water to fully submerge the pork head. Bring to a boil, then reduce heat to a simmer. Cover and cook for 90 minutes, or until the pork is tender.
Cool Down
Remove the pork head from the pot and let it cool down to room temperature before proceeding.
2Prepare the Sisig Mixture
30m
30mGrill the Pork Head
Grill the boiled pork head over charcoal until it's slightly charred and has rendered excess fats. This step adds crunch and flavor.
Chop the Pork Head
Once cooled, chop the grilled pork head into small, bite-sized pieces. Transfer to a large mixing bowl.
Chop Livers and Onions
Chop the grilled chicken livers and the yellow and red onions into small pieces. Add them to the bowl with the pork.
Chop Chilies
Finely chop the red and green chilies. Add them to the mixture. Adjust the quantity based on your spice preference.
Add Calamansi and Mayonnaise
Squeeze the juice from the calamansi into the bowl. Add the mayonnaise and iodized salt.
Mix Well
Mix all the ingredients thoroughly to combine everything evenly.
3Cook the Sisig
10m
10mHeat the Sizzling Plate
Heat a small amount of cooking oil in a sizzling plate or cast iron skillet over medium heat. Add the butter and let it melt.
Add the Sisig Mixture
Pour the sisig mixture onto the hot sizzling plate. Spread it evenly.
Fry for Crunch
Fry the sisig for about 2 to 4 minutes, stirring occasionally, until it develops a slight crunch. This step is crucial for texture.
Serve Hot
Stir and serve the sisig immediately while it's still hot and sizzling.
Tips
Ensure the pork head is tender after boiling; this is key for a good sisig texture.
Grilling the boiled pork head before chopping adds a smoky flavor and desirable crispiness.
Adjust the amount of chilies to your personal spice preference.
The sizzling plate should be very hot when you add the sisig mixture to achieve the characteristic sizzle and crunch.