Sisig
Sizzling chopped pork, sharp with calamansi and onion, served on a plate hot enough to be an event. It was invented to use up the bits nobody wanted, which is peak culinary genius.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Toss the chopped pork with the soy sauce and half the calamansi juice and leave it while the pan heats.
Fry the pork in 1 tbsp oil in a heavy pan over high heat for 7 to 8 minutes, spreading it out and leaving it undisturbed in bursts so it browns rather than steams, until crisp-edged and cooked right through with no pink.
Add the butter, onion, chillies and pepper and stir-fry for 2 minutes so the onion softens but keeps its bite.
Stir in the mayonnaise and remaining calamansi juice off the heat, which loosens everything into a creamy, tangy mass.
Crack the egg over the top and stir it straight through the sizzling pork for a minute until it is fully set and no longer runny.
Serve immediately, ideally in the same hot pan, with rice and extra citrus.
Read all that and thought “absolutely not”?
Completely fair. Sisig is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.