Crispy Pork Sisig

I’ve been a fan of sisig since forever! But recently, I have discovered recipes in tiktok, facebook, and other social media platforms where people share their take on the original sisig recipe. All are quite familiar so I’ve decided to make one. 

This recipe is based off my research and is not the original sisig recipe but it is inspired from it. However, I can assure you it is still worth the time of cooking. I made a big batch for a party and to my surprise, the tray was almost empty. It was a bit sad because that meant we didn’t have any more to keep. 

Recipe for Crispy Pork Sisig

For Boiling Pork:

• Pork Mascara/ Belly/ Skin with Fat - 700-900g

• Lemon Grass - 1 stalk

• Magic Sarap - 1 tbsp

• Salt - 1 tbsp

• Pork Cubes - 1 pc

For Dressing

• Calamansi Juice - 1/3 cup

• Liquid Seasoning - 1/3 cup

• Vinegar - 1 tbsp

• Sugar - 1 tbsp

• Onion chopped - 1 cup 

• Green and Red Chili Peppers - Depending on how spicy you want it

• Salt and Pepper to taste

• Butter - 2-3 tbsp

Instructions:

1. In a large pot, boil water. Add the lemon grass, magic sarap, pork cubes, and salt. Once pork cube has dissolved, add the pork. Boil until tender. 

2. Before frying, roast the pork at 200C for 20-30 minutes, or until slightly golden brown. After roasting, let the pork cool down. These is to lessen the explosion of oil when frying.

3. In a frying pan, heat the oil then place the pork piece by piece. Cover the pan if necessary. This usually takes about 15-20 minutes on medium high heat for a crispier pork. Once cooked, let it cool completely. 

4. Chop the pork to small pieces. 

5. In a large wok or pan, melt butter. Add half of the chopped onion and sauté  for a few minutes. Add the pork, calamansi juice, liquid seasoning, vinegar, sugar, salt and pepper. Mix until well incorporated.

6. Add the green and red chili peppers and the remaining chopped onion. Give a final mix and adjust the taste if needed. 

7. Serve on a plate or on a sizzling plate. Toss in an egg if you like then serve!