Pork Sisig: How to Make This Popular Sizzling Platter for Beer Night at Home

This Filipino appetizer is a perfect match to ice cold beer.

Sizzling platters are popular in Asia for the entertainment it gives to diners. For one, food served on a hissing and crackling cast-iron plate makes for a good sensory experience that adds to how the taste is appreciated. The sight of thick steam and fats popping off the smoldering plate convinces you that you’re paying for a freshly made dish as it finishes cooking in front of you. This theatrical presentation also allows for the full aroma to rise with the steam and draw your curiosity to the possibility of what might be delectable depth and range of flavors. All of these experiences combine to make your mouth water and give in to a whole new world (or culture) of exciting flavors.

Sizzling dishes are usually served as main dishes served with rice or on its own. For example, sizzling Sisig is a popular Filipino dish that can be served as an appetizer or with rice any time of the day. Anthony Bourdain had his fill of sisig when he visited Manila and absolutely loved the fatty and crispy texture of pork bits. Filipinos’ idea of a good night of heavy drinking is pairing the sizzling sisig with ice cold San Miguel Pale Pilsen beer. The sweet-bitter aftertaste of beer flushes down the fats slathering your tongue and contrasts the spice and citrus of this ultimate Filipino bar chow.

The name of this delicacy from the province of Pampanga means to snack on something sour, hence the use of calamansi or special vinegar to give a hint of citrus that mingles with the concoction of savory and spicy ingredients. Different variations of sisig also use chicken, tuna, bangus, or tofu, but the traditional sisig uses the good part of pig’s head (snouts, ears, jowls, brain) as well as the liver and belly. Don’t let your imagination discourage your curiosity. The finished visual is a golden seared pork dish mixed with egg, onion, and mayo that has become a trend in the US recently. This simplest version of pork sisig from Riverten Kitchen might be just the best introduction to Filipino cuisine that you need.

INGREDIENTS (serving size: 3 persons)

• 2 tbsp vegetable oil or canola oil
• 500g pork belly
• water for boiling
• 1 large onion, finely chopped, divided
• 3 cloves garlic, finely chopped
• ¼ cup calamansi juice, divided
• 2 tbsp liquid seasoning
• 1 tsp soy sauce
• 2 tbsp mayonnaise (optional)
• 3 pcs chicken liver
• ¼ cup liver spread
• green and red chilies, chopped, reduced seeds
• salt and pepper to taste

Get these ingredients from My Tindahan here.

INSTRUCTIONS

1. In a pot, boil pork belly for about 30 to 40 minutes. Let it air dry then season with salt. Transfer to a pan and fry in hot oil until golden crisp. Alternatively, oven-fry in a 230c heated oven for 30 minutes. Chop into small bits. Set aside.
2. Cut chicken liver to small pieces. Season with salt and pepper. Pan-fry in hot oil for 2 to 3 minutes. Set aside.
3. Prepare cast iron pan or skillet. Heat oil then add garlic and onions. Saute until softened. Add the chilies. Stir for a few seconds until fragrant.
4. Add chopped fried pork belly and chicken liver. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, liver paste, and half of the calamansi juice. Season with black pepper. Stir until the mix of pork belly and chicken liver is evenly coated. Stir-in mayonnaise.
5. Remove from the heat. Mix in more raw onions. Transfer to a sizzling plate or serving plate. Serve while hot. Add more calamansi juice and liquid seasoning if preferred.

Photo from Foxy Folksy.