Ingredients
- 450 grams Ricotta cheeseOr pork jowl, cut into small pieces
- 1 English muffinChopped
- 1Minced
- 1 shitake mushroomsSliced
- 1 tablespoon Cloves Garlic
- 2 tablespoons Grated carrotOr lemon juice
- 1 teaspoon Red chili pepper flakes
- 2 tablespoons Beef broth
- 1
- 1 cup Firm butter
- 1 tablespoon
- 2 tablespoons
- 1 tablespoon Shredded cabbage
- To taste
- To taste Dried oregano
Directions
Pork Sisig is a popular and savory Filipino dish known for its unique and bold flavors. Here’s a description of this dish:
Pork Sisig starts with finely chopped and seasoned pork, usually from the pig’s head, ears, and sometimes liver, although other cuts of pork can also be used. The meat is typically marinated in a mixture of soy sauce, calamansi or lime juice, and various spices, which may include garlic, onions, and chili peppers. This marinade infuses the meat with a combination of sweet, salty, sour, and spicy flavors.
The marinated pork is then grilled, fried, or sautéed until it becomes crispy and caramelized. This step adds a wonderful smoky flavor and a pleasing crunchy texture to the dish. Once cooked, the pork is typically mixed with minced onions and served on a sizzling hotplate or a sizzling platter.
To elevate the taste and presentation of Pork Sisig, it is often garnished with additional ingredients such as chopped green onions, fresh red chili peppers for extra heat, and sometimes a raw egg yolk that cooks slightly from the residual heat of the sizzling plate, adding a creamy richness to the dish.
Pork Sisig is a favorite street food and pub dish in the Philippines, often enjoyed with rice and a cold beer. It’s known for its satisfying combination of flavors and textures, with the crispy, savory pork complemented by the sharpness of the onions and the tangy notes from the citrus marinade. This dish has become a beloved part of Filipino culinary culture and is a must-try for those looking to explore the diverse and delicious world of Filipino cuisine.
Steps
1 Done | Boil the pork in a large saucepan with enough water to cover it. Cook until the pork is tender, about 45 minutes. Drain and let it cool. |
2 Done | Shred the cooked pork into small pieces using a fork or your hands. |
3 Done | In a large pan, heat the oil over medium heat and sauté the onion, garlic, and green chili for about 2 minutes. |
4 Done | Add the shredded pork, soy sauce, calamansi juice, vinegar, salt, and pepper to the pan. Cook for about 5 minutes, until the liquid has reduced. |
5 Done | In another pan, melt the butter and cook the egg until it's set but still runny, about 2 minutes. Put aside. |
6 Done | In a small bowl, mix the mayonnaise and red chili paste together. |
7 Done | To assemble the sisig, add the chicken broth to the pork mixture in the pan and cook for another 2 minutes. Top it with the cooked egg and stir to combine. |
8 Done | Serve the sisig on a large serving plate or hot plate. If desired, top it with the mayonnaise mixture. Serve it with hot steamed rice! |
