Sisig

A savory Filipino dish made with chopped pig's head, usually served sizzling with onions, chili, and a tangy dressing.

Ingredients

  • -1 lb pork belly, chopped
  • -1/2 lb pig's ears, chopped
  • -1/2 lb pig's face (optional), chopped
  • -1 medium onion, finely chopped
  • -2-3 fresh red chilies, chopped (adjust to your spice preference)
  • -2 tbsp soy sauce
  • -1 tbsp vinegar
  • -1 tbsp calamansi or lemon juice
  • -1 tbsp mayonnaise (optional for creaminess)
  • -Salt and pepper to taste
  • -1-2 tbsp cooking oil
  • -1 egg (optional, for topping)

Instructions

  1. -Boil the chopped pig's ears and face (if using) in salted water until tender, about 1-1.5 hours. Once tender, remove from water and let it cool.
  2. -While boiling, fry the pork belly in oil until golden and crispy. Once done, set it aside to cool and chop it into small pieces.
  3. -Once the pig's ears and face have cooled, chop them into small pieces as well. Combine the pork belly, pig's ears, and pig's face (if using) in a bowl.
  4. -In a hot pan, sauté the chopped onions and chilies until fragrant, about 2-3 minutes.
  5. -Add the chopped pork mixture to the pan and sauté for 5-7 minutes until the pork is slightly crispy. Season with soy sauce, vinegar, and calamansi or lemon juice. Adjust the seasoning with salt and pepper to taste.
  6. -If using, add mayonnaise to the pan and mix well for a creamier texture.
  7. -Transfer the sisig to a sizzling plate and crack an egg on top (optional). Let the egg cook for a minute or two before serving.