Authentic Filipino Sisig Recipe You Must Try

Are you craving for some mouthwatering Filipino Sisig right in the comfort of your home? Well, you're in for a treat because we're diving into the delicious world of Filipino cuisine, where we'll explore a dish that has become a staple in Filipino dining: Sisig. This iconic dish, originally from Pampanga, has captured the hearts and taste buds of Filipinos and food enthusiasts alike across the globe. Today, we'll guide you through an authentic Filipino Sisig Recipe that brings the flavors of the Philippines directly to your kitchen.

The Origins of Sisig

Sisig is more than just food; it’s a culinary emblem of Filipino heritage. Created by Chef Lucia Cunanan in the 1970s, sisig was born out of necessity and creativity during an era of post-war scarcity. Initially, it was made from a variety of pork off-cuts, including the snouts, ears, and cheeks, which were then seasoned and grilled. Over time, the recipe evolved to include chicken liver for added depth of flavor, and various accompaniments like egg, chili, and calamansi.

Ingredients for Authentic Filipino Sisig

• 1 kg pork cheeks, snouts, and ears (clean and thoroughly washed)
• 200 grams chicken liver
• 2 medium-sized onions, chopped
• 3-4 pieces green chili (siling labuyo), chopped
• 2 pieces calamansi
• 3 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon cooking oil
• Salt and pepper to taste
• 1 piece raw egg (optional)

Preparation of Sisig

Here’s a step-by-step guide on how to make your own sisig:

1. Boiling the Pork:

   
   

   Start by boiling the pork parts in a large pot with enough water, salt, and black peppercorns for seasoning. Boil until the meat is tender, which usually takes about 45 minutes to an hour. Once cooked, let it cool, then chop it into small cubes.

2. Grilling the Pork:

   
   

   Heat your grill to medium-high. Grill the chopped pork until it gets a nice char, enhancing the flavor. This step is crucial as it imparts a smoky essence to the dish.

3. Chopping:

   
   

   Once grilled, finely chop the pork into even smaller pieces to achieve that characteristic sisig texture. Do the same with the chicken liver, ensuring it’s cooked but not overdone.

4. Sauteing:

   
   

   In a preheated pan, add oil and sauté the onions until translucent. Add the grilled pork and liver, followed by soy sauce and vinegar. Season with salt and pepper to taste. Stir-fry over high heat to infuse all the flavors together.

5. Plating:

   
   

   Transfer the sisig mixture to a sizzling plate for that dramatic flair. Crack a raw egg on top (optional but traditional), squeeze calamansi juice over it, and garnish with fresh chilies.

Variations of Sisig

While the classic pork sisig remains the most beloved, variations have emerged to cater to different palates:

• Tuna Sisig: A healthier alternative where tuna replaces the pork, seasoned similarly but with a lighter flavor profile.
• Chicken Sisig: For those who prefer poultry, chicken is seasoned and cooked in the same manner as pork, offering a leaner dish.
• Vegetarian Sisig: Made from a mixture of vegetables and tofu, providing a meatless yet flavorful version of the dish.

⚠️ Note: Always ensure that pork is cooked thoroughly to avoid any health risks associated with undercooked meat.

Now that you have learned how to prepare a truly authentic Filipino Sisig, you can bring this iconic dish into your home, impressing friends and family with your cooking skills. The key to a great sisig lies in the balance of flavors - the saltiness from the soy sauce, the tanginess from calamansi, the heat from chili, and that quintessential charred taste from grilling the meat. Enjoy this dish with cold beer, a staple pairing in Filipino culture.

Can I use regular pork instead of pork cheeks and ears?

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Yes, while the traditional recipe calls for pork cheeks and ears for their unique textures, you can certainly use pork belly or shoulder. Just ensure you achieve a similar fatty-to-lean meat ratio for the best results.

Is it necessary to grill the pork for Sisig?

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The grilling step adds a crucial smoky flavor, but if you don’t have access to a grill, you can achieve this by searing the pork in a very hot pan or under the broiler. The key is to get some char.

What are the best side dishes to serve with Sisig?

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Sisig pairs wonderfully with Filipino favorites like sinangag (garlic fried rice) or even plain rice. It’s also great with a side of pickled vegetables or achara, and cold beer is almost a requirement!