Yoribang
AppetizerFilipinoFree to use

Pork Sisig

Chopped, crispy grilled pork sizzled with onion, chili, and calamansi. A favorite pulutan.

Serves 4

Prep 20 min

Cook 30 min

Pork Sisig
Photo: Ralff Nestor Nacor, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1.5 lb pork belly or shoulder
  • 1 red onion, finely diced
  • 2 red chilies, minced
  • 1/4 cup soy sauce
  • 3 tablespoons calamansi or lemon juice
  • 1 tablespoon mayonnaise, optional
  • 1 tablespoon oil
  • 1/2 teaspoon black pepper
  • 1 egg, per serving, optional
  • Lemon wedges, to serve

Steps

  1. Step 1. Simmer the pork in salted water for 35 to 40 minutes until tender and cooked through. Drain and pat dry.

  2. Step 2. Grill or broil the pork for 8 to 10 minutes per side until crisp and charred. Chop into small bits.

  3. Step 3. Heat the oil in a skillet or cast-iron plate until hot. Cook the onion and chilies for 2 minutes.

  4. Step 4. Add the pork, soy sauce, calamansi, mayonnaise, and pepper and toss for 3 minutes. Top with an egg and serve sizzling.

Where this recipe comes from

Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.