Sisig is a popular dish invented in the 70’s in Pampanga, the culinary capital of the Philippines. In the Pampanggo dialect, the word sisig means a dish that has a souring ingredient. It was originally eaten as pulutan (dish eaten while drinking beer).
The original sisig includes different cuts of meat which may sometimes include the pig’s face and ears. Aside from the souring agent which is usually vinegar and a squeeze of calamansi (citrus) to the finished dish, there are toppings of chopped raw onions and chilli.
I am going to take a detour from the usual preparation method by cutting down on the steps involved. Using the original cuts means having to boil, grill and saute the meat. I am using leaner and more tender pork shoulder meat. This means, I do not need to boil the meat before grilling. The cooked meat is chopped and flash fried with onions and a citrus glaze. Since I’m using skinless meat, I added a sprinkling of chicharon (pork crackling) at the end to give it that necessary rich flavour and crunch.
- 500 gms. pork shoulder, cut into 1/2" thick steaks
- juice of 1/2 lime
- 2 tsps. soy sauce
- 2 tsps. fish sauce
- 1 tsp. dark soy sauce
- 2 cloves of garlic crushed
- 2 tsps. sugar
- 2 tbsps. butter
- 1 medium red onion, chopped
- 2 cloves garlic, chopped
- juice of half a lime or lemon or 2 calamansi
- soy sauce
- 2 tbsps. brown sugar
- 2 tbsps. honey
- 1 tbsp. worcestershire sauce
- 1/2 c. pork crackling, chopped
- 1 spring onion, cut into rounds
- coriander leaves, chopped
- 1 green chilli chopped
- 1 raw egg
- Season the pork steaks with a mixture of the next six ingredients. Leave to marinade for at least an hour.
- Grill on a grill pan or barbecue for 10-15 minutes. Dice the meat.
- Mix the garlic, lime juice, soy sauce, sugar, honey and worcestershire sauce for the sauce.
- Leave 2 tbsps. of the red onion for sprinkling later. Saute the rest in 2 tbsps. butter until soft and transluscent.
- Increase the heat and add in the pork pieces. Stir fry for 2 minutes.
- Add in the sauce and stir until most of the sauce is absorbed. This is now done.
- Sisig is traditionally served on a hot plate with an egg in the middle. Sprinkle the spring onions, coriander leaves, chilli, the remaining chopped onions,the chicharon on top, and crack a raw egg in the middle.
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