Philippines

Pork Sisig

Name: Pork Sisig
Total time: 90 min
Yield: 4
Cuisine: Philippines
Ingredients: 700 g Pork cheek & ear (or belly); 2 Onion; to taste Chilli (siling labuyo); 3 tbsp Calamansi or lime juice; some of each Soy sauce & bay leaf; 100 g Pork liver (optional); 1 Egg

Sizzling, crisp pork from Pampanga

Sisig comes from Pampanga province, the “culinary capital” of the Philippines. Originally it used up pork parts that would otherwise be left over.

Boiled, then crisp-fried pork is served with onions, chilli and calamansi on a sizzling iron plate – savoury, sour and crisp.

Servings4

Time90 min

LevelAdvanced

Ingredients

Pork cheek & ear (or belly)700 g
Onion2
Chilli (siling labuyo)to taste
Calamansi or lime juice3 tbsp
Soy sauce & bay leafsome of each
Pork liver (optional)100 g
Egg1

★ = available authentic in the Asia Boutique

Preparation

Boil the pork with bay leaf and pepper until tender.
Let cool and finely dice.
Fry the dice crisp in a pan.
Add onion and chilli, season with soy sauce.
Arrange on a hot plate, finish with calamansi and egg.

Make it original

Calamansi and chilli for pork sisig are in the Asia Boutique.

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