Sizzling Sisig (Filipino Pork Sauté)
Photo: Joy L. Cruz, CC BY-SA 4.0
Sisig is a hot, tangy pork dish from Pampanga in Luzon, traditionally eaten alongside drinks. This version starts with a whole pork head, grilled to singe off the hair and then boiled until tender, which gives a mix of soft and chewy textures. Garlic, onion and a generous handful of chiles cut through the richness, and the sizzling plate keeps the edges browning at the table.
Instructions
Grill the pork head over a flame until the hair is burned off and the skin is clean.
Boil the pork head in water until the meat is tender and pulls easily from the bone. Take out all the meat and dice it.
Heat the pork fat oil in a sauté pan. Cook the garlic, onions and red pepper, then add the diced pork meat and the liver and stir them through.
Season with the liquid seasoning, black pepper and brown sugar. Pour in the beef stock and keep cooking until the meat is tender and the fat starts to render out again.
Stir in the minced chile peppers at the very end so they stay sharp. Transfer the sisig to a sizzling plate and serve while it is still crackling.
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