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Filipinoappetizerdairy-free
Sisig
Sisig originated in Pampanga, the culinary capital of the Philippines, where resourceful cooks transformed discarded pig parts from American military bases into a sizzling, flavor-packed dish. Today it is served on a screaming-hot cast iron plate and prized across the archipelago as the ultimate pulutan, or drinking food.
Jump to recipeIngredients
Units
Instructions
- 1
Place pork cheeks, pork ears, and pork belly in a large pot. Add 6 cups water, black peppercorns, bay leaves, and 1 tsp salt. Bring to a boil over high heat, then reduce to a medium simmer. Cook for 45 to 55 minutes until the pork is tender but still holds its shape. Skim off any foam that rises to the surface during the first 10 minutes.
- 2
Remove the pork from the pot and set on a wire rack to drain and cool completely, about 15 minutes. Discard the cooking liquid.
- 3
Once cooled, grill the pork pieces over high heat on a charcoal grill or grill pan for 3 to 4 minutes per side until charred and caramelized on the surface. Alternatively, broil in an oven at 230°C (450°F) for 8 to 10 minutes, flipping once.
- 4
Chop the grilled pork cheeks, ears, and belly into small 5mm to 8mm pieces. The pork ears will provide a distinctive chewy texture — do not skip them.
- 5
In a small bowl, whisk together soy sauce, calamansi juice, oyster sauce, fish sauce, sugar, and ground black pepper to make the seasoning sauce. Set aside.
- 6
Heat 2 tbsp vegetable oil in a large cast iron skillet or heavy frying pan over high heat until the oil is smoking. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant and lightly golden.
- 7
Add the chopped pork to the hot skillet in a single layer and press down lightly. Let it sear undisturbed for 2 minutes to develop a crust, then stir and sear for another 2 minutes.
