Sisig

How to Cook Sisig

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Simmer both cuts of pork with the water, halved onion, garlic, bay, peppercorns and salt for 45 minutes.

   Mark done Start 45 min timer

2. Drain, pat dry and cool for 10 minutes.

   Mark done Start 10 min timer

3. Grill or griddle the pork over a high heat for 8 minutes a side, until charred and crisp at the edges.

   Mark done Start 8 min timer

4. Chop it all into 5 mm pieces with a heavy knife.

   Mark done

5. Heat a cast-iron plate or heavy pan until it is smoking.

   Mark done

6. Heat the oil in a separate pan and fry the red onion and chillies for 2 minutes.

   Mark done Start 2 min timer

7. Add the chopped pork and fry 4 minutes, until the edges crisp again.

   Mark done

8. Stir in the calamansi juice, mayonnaise, soy sauce and pepper.

   Mark done

9. Melt the margarine on the smoking plate, tip the sisig on — it should sizzle violently — and press it flat.

   Mark done

10. Crack the egg on top and take it to the table, letting people stir the egg through.

    Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Keep an Eye on These

1. Boil, grill, chop. All three.
2. The plate must be smoking before the meat touches it.
3. Chop by hand — a processor gives you paste.

Swaps and Variations

• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

About This Recipe

Three cooking stages and each does a different job: boiling makes the meat tender, grilling gives it smoke and colour, chopping and frying on the hot plate crisps the edges. Skip the grill and it is a chopped pork stew. The plate must be preheated until it is genuinely dangerous — if it stops sizzling when the meat lands, the plate was not hot enough.

To Go With It

Steamed rice · Cold beer · Extra calamansi

Leftovers

Keeps 2 days refrigerated. Reheat on a very hot pan.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.