Sisig is not a typical dish we would cook on a daily basis. But you can easily find a stall that’s selling this nowadays… a regular on karinderya’s and Filipino restaurants… and a favorite pulutan (food served to pair with alcoholic drinks) for Filipinos.
I’m not sure how authentic sisig is being cooked, but the one I’m going to share can be close to the commercialized variations.
For this dish, I’ll be using half portion pork chop and half portion maskara ng baboy (Hmm.. How should I translate it? Pig’s head? It includes pig’s ears and cheeks.) If maskara is not available, you can also use 100% pork belly instead.
I think the original sisig is done with grilled meat but for this recipe, I’m going to fry it crisp.
I’ll also use combination of utak ng baboy (pig’s brain) and mayonnaise as the binder. Utak ng baboy is usually sold together with maskara. Same with maskara, if utak is not available, you can use 100% mayonnaise.
Here’s our lutu-lutuan recipe for Pork Sisig.
- 1/2 kg pork chop
- 1/2 kg maskara ng baboy (pig head – ears and cheeks)
- utak ng baboy
- 8 cups water
- 1 tsp black pepper, durog (coarsely crushed)
- 1 tsp salt
- cooking oil (approx. 3 cups)
- 10 pcs siling haba (finger chili), sliced diagonally and thinly, deseeded
- 2 green onions, minced
- 5 pcs siling labuyo
- 1/2 cup calamansi juice
- 1/4 cup mayonnaise
- 1-2 tbsp butter
- egg for garnish
- Clean the maskara. Trim the visible hair and clean the ears with water thoroughly.
- In a pot, combine water, pork chop, maskara, black pepper and salt. Cover, bring to a boil and simmer for 40 minutes. (Note: I use a pot that can also be used as steamer)
- Place utak in an aluminum container or aluminum foil. In the last 10 minutes of simmering the pork and maskara, put the steamer insert on top of the pot and steam utak for 10 minutes. Alternatively, you can wrap the utak in aluminum foil and boil it for 10 minutes.
- Drain the pork chop and maskara and let it cool down for a few minutes.
- Mash the utak and set aside.
- Heat the cooking oil in a pan. Deep fry the pork chop and maskara until it’s brown and crispy. You can cover the pan as the oil may splash while cooking. When you hear the sound popping, think that you’re on the right track getting the pork crispy.
- Once done frying, let it cool down a bit and chop it into fine pieces.
- In a bowl, combine and mix fried pork chop and maskara, onions, siling haba and siling labuyo well. Pour in the calamansi juice and mix well. Season with salt according to your taste. Put in mayonnaise and mashed utak and mix well.
- Heat up the sizzling plate (or a pan) and melt butter (approx 1 tbsp for 1 cup of sisig). Mix in the pork mixture. Crack one egg atop the sizzling sisig. Remove from heat and serve while it’s hot.
It took me 2 hours to prepare this but it’s definitely worth it. Also, shout out to Papa! I asked him a lot about this recipe. 🙂