- 1 kg Porkhead or cheek (chopped)
- Medium Onionchopped
- 4 cloves Garlicminced
- 1 medium Red Chilisliced
- 2 tbsp Calamansi Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Butter
- 2 tbsp Vinegar
- 1 tsp Soy Sauce
- 1 tbsp Mayonaise
- 2 cups Chicken Broth
- 1/2 cup Liveroptional
- 1 medium Red Onionsliced
- 1 medium Lemonsliced into wedges
Pork Sisig is a classic Filipino dish made of chopped up pork head or cheek, seasoned with spices and aromatics, then cooked until tender and crispy. The dish is typically served sizzling hot with a tangy and savory sauce. A staple in Filipino cuisine, Pork Sisig is a popular street food that is enjoyed as a flavorful and satisfying meal. Whether you’re a fan of spicy, sour, or savory flavors, this dish is sure to hit the spot.
While the ingredients for Pork Sisig are relatively simple, the process of boiling and chopping the pork can be time-consuming. Additionally, achieving the right balance of flavors and textures requires a bit of practice and experience. Overall, Pork Sisig is a moderately challenging dish to prepare, but well worth the effort for its delicious taste and satisfying texture.
Boil pork in a pot with chicken broth for about 1 hour or until tender. Drain and chop into small pieces.
In a pan, sauté garlic, onion, and red chili in butter until onion is translucent.
Add the chopped pork, calamansi juice, salt, pepper, vinegar, and soy sauce. Mix well.
Add the liver (if using) and continue to cook until heated through.
Put in a serving plate and top with mayonnaise.
Serve with red onion and lemon wedges on the side.