Sisig

Ingredients

Instructions

1. 1

   Bring a medium pot of water to a boil. Add the pork cheek, pork ears, bay leaf, black peppercorns, and fine salt. Lower to a lively simmer and cook for 20 minutes, skimming any foam in the first few minutes so the meat stays clean-tasting. The pork should be just tender enough to pierce with a knife but not falling apart.

2. 2

   Add the chicken liver to the same pot and simmer 5 minutes more, until just cooked through. Remove the pork cheek, pork ears, and liver; drain well and let them steam-dry for 5 minutes. This short rest helps them brown instead of stew.

3. 3

   While the meats rest, mix the soy sauce, calamansi juice, chopped red chilli, and ground black pepper in a bowl. Set aside as the seasoning sauce.

4. 4

   Finely chop the pork cheek, pork ears, and chicken liver into small sisig-style pieces, about 5 to 8 mm. Keep the ear pieces slightly smaller so the texture distributes evenly.

5. 5

   Heat a wide frying pan over high heat until very hot. Add the neutral oil, then spread in the chopped pork cheek and pork ears. Sear for 4 to 5 minutes, stirring only occasionally, until the edges are browned and lightly crisp. Add the chopped liver and cook 1 minute more to toast its surface without drying it out.

6. 6

   Add the butter and half of the diced red onion. Cook for 1 to 2 minutes until the onion softens slightly but still keeps some bite. Pour in the seasoning sauce and toss over high heat for about 1 minute, just until the liquid lightly coats the meat. Stir in the mayonnaise off the heat for the classic rich, glossy finish.

7. 7

   If serving on a sizzling plate, heat the plate for a few minutes until very hot. Transfer the sisig onto it, then crack the egg on top. Cook 30 to 60 seconds more until the white begins to set, or serve in the hot pan and mix the egg in at the table. Scatter over the remaining diced red onion for freshness and serve immediately.

Nutrition per serving

Notes

• •Ask your butcher for well-cleaned pork ears and cheek to save time; this makes a 45-minute version realistic.
• •For deeper char, spread the chopped pork in a single layer and avoid crowding the pan.
• •Calamansi gives the most authentic flavor, but if unavailable, use 20 ml lime juice plus 10 ml lemon juice.
• •Serve with steamed rice and extra calamansi on the side.
• •A sizzling cast-iron plate gives the characteristic aroma and lets the egg finish cooking at the table.

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