Come and join us today as we try our hand on what might be the most well-known Sisig type – the Sizzling Pork Sisig. As we have said on our Chicken Sisig Recipe, Sisig is a Filipino dish that comes in many forms and translations. People from around the nation have tweaked and somehow put a personal touch on the authentic Sisig which believe it or not, is still very much popular nowadays and will surely continue to be loved for many generations.
“What is the authentic Sisig?”, you might be wondering. Considered as the Culinary Capital of the Philippines, Pampanga is where Sisig actually originated from. The authentic Sisig that we know now came about as people can get pig heads either for free or a cheap price from commissaries during the American occupation since US Air Force personnel was said to have no use for them. With an abundant source of pig heads, Pampanga then found a way to make use of them by scraping them out, boiling them, grilling them, and then making them into the drool-worthy Sisig that we know now. Amazing, isn’t it?
Truly, the flavors of Sizzling Pork Sisig is as colorful as its history is! It having such rich flavor combinations such as tangy, savory, and spicy, Sizzling Pork Sisig has found its way to the table as a hearty dinner entree from a wonderful party appetizer and even then, a lovely streetfood worth munching for! Believe it or not, Sizzling Pork Sisig has also gained the title of being a great hungover food as it is also a splendid pulutan of choice. Indeed, Sizzling Pork Sisig has come a long way!
As this is the case, of course, we don’t want to be the last to try our kitchen skills in making such an iconic dish – so here we are with our Sizzling Pork Sisig Recipe! With the aim to be able to serve you guys something that you could have as an appetizer, an entree, and even a pulutan, we basically minced everything into tiny bite-sized pieces, combined them altogether, and flavored it in line with our preferred tang and spice level. Making this one was absolutely a party in itself as we cannot help but salivate for it the closer we get to actually making it.
That said, we hope you will be enjoying our take on the Sizzling Pork Sisig as much as we enjoyed making it and eating it after, too. Below is where you will find our recipe on it which you can easily follow.
AuthorwhattoeatphPlace pork maskara in a pot, then add salt, pepper corns, onions, and lemon grass.
Pour water into the pot and let it boil for 30 to 45 minutes or until the pork maskara is tender. Set it aside once tender.
Slice the red onion, white onion, green chilis, and red chilis. Set them aside.
Squeeze the juice out of the calamansi and then set it aside as well.
Slice the tenderized pork maskara into portions.
Grill the sliced pork maskara pieces for 8 to 12 minutes on each side or until slightly charred.
Grill chicken liver until well done.
Slice the grilled pork maskara into bite-sized pieces.
Slice the chicken liver into bite-sized pieces too.
Put the bite-sized pork maskara pieces in a bowl.
Add red onion, white onion, chicken liver, green chilis, red chilis, ground white pepper, salt, garlic paste which is optional, calamansi juice, and mayonnaise. Mix well altogether.
Then heat a sizzling plate and pour a bit of oil onto it.
Add butter onto the heated sizzling plate.
Then add the Sisig which was mixed in a bowl earlier onto the sizzling plate as well. Toss for a while.
Add crushed chicharon on it for extra texture. Serve and enjoy!
Ingredients
Directions
Place pork maskara in a pot, then add salt, pepper corns, onions, and lemon grass.
Pour water into the pot and let it boil for 30 to 45 minutes or until the pork maskara is tender. Set it aside once tender.
Slice the red onion, white onion, green chilis, and red chilis. Set them aside.
Squeeze the juice out of the calamansi and then set it aside as well.
Slice the tenderized pork maskara into portions.
Grill the sliced pork maskara pieces for 8 to 12 minutes on each side or until slightly charred.
Grill chicken liver until well done.
Slice the grilled pork maskara into bite-sized pieces.
Slice the chicken liver into bite-sized pieces too.
Put the bite-sized pork maskara pieces in a bowl.
Add red onion, white onion, chicken liver, green chilis, red chilis, ground white pepper, salt, garlic paste which is optional, calamansi juice, and mayonnaise. Mix well altogether.
Then heat a sizzling plate and pour a bit of oil onto it.
Add butter onto the heated sizzling plate.
Then add the Sisig which was mixed in a bowl earlier onto the sizzling plate as well. Toss for a while.
Add crushed chicharon on it for extra texture. Serve and enjoy!
One thought on “Sizzling Pork Sisig Recipe”