Sizzling Pork Sisig
Sisig is a quintessentially Filipino sizzling dish made from chopped grilled or fried pork face and ears mixed with onions, chili, and a bright calamansi finish, served on a screaming hot cast iron plate. It is a bold and addictive appetizer or rice topper that is deeply savory, tangy, and slightly spicy all at once.
Crispy chopped pork with onions, chilies, and calamansi served sizzling on a hot plate.
Nutrition per serving
Ingredients
Protein
Aromatics
Seasoning
Acid
Topping
Instructions
Boil and Crisp the Pork
If starting from raw pork belly, place it in a pot of water with salt, bay leaves, and peppercorns and boil for 40 to 45 minutes until tender. Drain and allow to cool completely, then either grill over hot coals or deep fry in hot oil until the exterior is very crispy and deeply browned.
Chop and Season the Meat
Chop the crispy cooked pork into small rough pieces, about half an inch in size. In a large bowl, toss the chopped pork with the soy sauce and calamansi juice. Mix in the diced onion and sliced chilies and stir to combine. Allow the mixture to sit for 5 minutes so the flavors meld together.
Heat the Sizzle Plate
Place a cast iron pan or sizzle plate directly over a high flame for 3 to 5 minutes until it is extremely hot and beginning to smoke. Add a small amount of oil or lard to the plate, then pour in the seasoned sisig mixture. It should sizzle and crackle loudly when it hits the hot surface.
Add the Egg and Serve
Crack one or two raw eggs directly on top of the sizzling sisig and mix them into the hot pork as they cook, letting the residual heat scramble and incorporate the egg into the dish. Serve immediately and piping hot directly on the sizzle plate with steamed rice and extra calamansi wedges on the side.
Substitutions
Common mistakes
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