Elevated Snacks · Filipino
Pork Sisig
Served hot from the plate, this pork dish balances fatty richness with bright citrus notes.
Why This Works
The authentic preparation relies on the emulsification of rendered pork fat and mayonnaise to create a luxurious coating for the crispy proteins. By layering the irony depth of chicken liver against the sharp, citrus-forward brightness of calamansi, this dish achieves a sophisticated balance of umami and acidity that defines high-quality Filipino bar food.
The Upgrade
Add a perfectly fried egg on top so the runny yolk coats the meat as you stir.
Chef's Secret
Michelin TechniqueDon't discard all the rendered pork fat; leave just enough to coat the pan to ensure a true crispy fry for the final toss.
Ingredients
Total time including resting: 40 min
Directions
Heat the neutral oil in a heavy-duty skillet over medium-high heat and sear the diced pork belly until deeply golden and crispy.
10 minAdd the finely chopped chicken liver to the pan, cooking until browned and fragrant to deepen the savory base notes.
5 minSauté the garlic, ginger, and red onion until translucent, ensuring the aromatics soften without burning.
5 minStir in the soy sauce and salt and black pepper, allowing the liquid to glaze the meat mixture evenly.
3 minRemove from heat and fold in the mayonnaise, which provides a creamy mouthfeel that balances the intense acidity.
2 minFinish by tossing in the calamansi juice and sliced red chili peppers for a bright, vibrant contrast, and transfer to a hot cast-iron plate to serve.
5 minWine Pairing
Sparkling Rosé
Sparkling
The BottleBillecart-Salmon Brut Rosé
The high effervescence acts as a palate cleanser, scrubbing away the heavy, unctuous pork fat of the sisig. Bright red fruit notes provide a sophisticated contrast to the citrus and charred notes of the dish.
Nutrition per Serving
480
calories
22g
protein
5g
carbs
42g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Fried Rice
Sauté day-old rice with minced garlic to provide a hearty, aromatic starch base for the rich pork.
Ingredients
Directions
Melt butter in a large skillet or wok over medium-high heat.
Add minced garlic and sauté until fragrant, about 30 seconds.
Stir in soy sauce and sesame oil.
Add cold rice and break up any clumps. Stir-fry for 5-7 minutes until heated through and lightly toasted.
Stir in scallions. Season with salt and pepper to taste.
Serve immediately.
Side Dish
Atchara
This pickled green papaya side offers a sharp, acidic crunch that cuts directly through the fatty richness of the sisig.
Ingredients
Directions
Massage the papaya with 1 tsp of salt in a bowl and let sit for 10 minutes to draw out excess moisture.
Rinse the papaya thoroughly under cold water and squeeze dry using a clean kitchen towel to ensure maximum crunch.
In a small saucepan, bring the vinegar, sugar, and salt to a gentle simmer until the sugar is fully dissolved.
Combine the papaya, carrots, ginger, and chili in a non-reactive glass jar.
Pour the hot vinegar mixture directly over the vegetables.
Allow the mixture to cool to room temperature before serving alongside the pork sisig.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
Tastes like something you'd pay 30 dollars for at a restaurant.