Sisig

Method

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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

Chef’s Tips

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

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, 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 usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Cold beer
• Extra calamansi

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.