Sizzling Sisig is a staple pulutan for Filipinos. It is best coupled with an ice cold beer but over time it has become part of the main dishes in lunch and dinner feasts, and is best eaten with steamed white rice. Pork sisig is usually the show stopper, but chicken, tuna, and bangus may also be some alternatives.
Here's my dad's easy to prepare recipe of sizzling pork sisig.
Sizzling Pork Sisig
Ingredients:
1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste
Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)
In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.
Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)
Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)
Pork Sisig (freshly mixed)
The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).
Sizzling Pork Sisig
For a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.
Here's my dad's easy to prepare recipe of sizzling pork sisig.
Sizzling Pork SisigIngredients:
 1/2 kilo pork cheeks |  1/4 kilo pork liver |
 1/4 cup spring onion, minced |  1 medium-sized white onion, minced |
 3 pcs green chili, minced |  2 tbsp calamansi juice (around 4 pcs calamansi) |
1 tbsp vinegar (pinakurat or white vinegar)
3 tbsp mayonnaise
salt and pepper to taste
Preparation and Cooking Procedures:
Cook the pork and liver over a grill until brown and crispy. Cut the pork and liver into tiny cubes, as shown above. If you're pressed with time, you may also choose to just fry the pork and liver instead of having them grilled. :)
In a bowl, combine the chopped pork, liver, onions, spring onions, and green chili. Mix well. Add salt and pepper to taste.
Add in the vinegar and calamansi juice. White vinegar is what's usually preferred, but for an added kick, pinakurat vinegar may be used. :)
Add the mayonnaise next and mix well making sure that all the ingredients are well incorporated. And there, the Pork Sisig is now ready for eating. :)
Pork Sisig (freshly mixed)The pork sisig may be eaten right after mixing, or you may choose to have it heated in a microwave oven. But of course, the 'sizzling' part is what makes this dish more exciting. :)
Put the sizzling plate over medium heat. Add in a bit of oil or butter. Heat the sizzling plate just enough making sure not to burn the butter/oil too much. Place the sizzling plate on its wooden holder and add in the pork sisig mixture. Serve and enjoy! Makes 5 servings (sizzling plates).
Sizzling Pork SisigFor a more delectable treat, raw egg may also be added in while the sizzling plate is still hot. A sprinkle of calamnsi juice and Knorr or Maggi Savor seasoning may also be added in.
9 Blogger Comments
My mom uses cheeks, snout and ears. Nyaha! The ears add more crunch to the sisig :)
ReplyDeleteShe once tried putting brains, like some restaurants do but nobody liked it. =))
My dad usually makes 2 pork sisig mixtures, one with pork cheeks and liver for us, and another with pork ears, snout and yup, brains too, for his pulutan. Haha! :p
ReplyDeleteThat looks appetizing and tasty!
ReplyDeleteSpice Up Your Life
header mo pa lang ginutom na ako...ang sarap-sarap tignan ng sisig, ilang balik ako! hehehe! thanks for sharing your recipe! happy food trip friday! :)
ReplyDeletePinayMum - Mommy's Life Around...
I like Sisig, not as a pulutan but sarap papakin! :D
ReplyDeleteuy haven't had sisig for a loong time, thanks for sharing the recipe- will try this over the weekend
ReplyDeleteHappy Foodtripping, check out my entry too
Food and Passion
I Love Darly!
is it true that in pork sisig you also can add condensed milk?
ReplyDelete@Anonymous, hmmm..I haven't heard of that. I just don't think condensed milk will go well with sisig, unless you want it sweet and milky I guess hehe :p
ReplyDeleteThis looks really yummy! I totally agree that nothing beats sisig in being the best ice cold beer partner :)
ReplyDelete