Ingredients for Sizzling Pork Sisig
- Pork
- Beef
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- Red Bell Pepper
- Red Chili Peppers
- 4 tbsp soy sauce
- Lemons
- 1 fried egg per serving
- Mayonnaise (optional)
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How to Make Sizzling Pork Sisig
- Rinse 1 lb pork ears and 1 lb pork jowls thoroughly. Place in a large pot, cover with water, add 2 tbsp salt and 5 peppercorns. Bring to a boil, then reduce heat and simmer for 1.5 - 2 hours, or until very tender.
- During the last 10 minutes of simmering the pork, add 1/2 lb pork liver (optional).
- Carefully remove pork ears, jowls, and liver from the pot. Let cool completely (about 30 minutes).
- Preheat your broiler to high. Place pork ears and jowls on an aluminum foil-lined baking sheet and broil for 20-25 minutes, flipping halfway, until slightly crispy.
- Broil the liver for 5-7 minutes, ensuring it's cooked through but not dry. (Optional)
- Roughly chop the cooled pork ears and jowls. Finely chop the liver (if using).
- Heat 2 tbsp cooking oil in a large skillet or wok over medium-high heat. Sauté 4 cloves minced garlic, 1/2 medium onion (chopped), 1/2 bell pepper (chopped), and 1-2 red chilies (minced) until softened (about 5 minutes).
- Add the chopped pork ears and jowls to the skillet. Stir-fry for 5 minutes.
- Season generously with 4 tbsp soy sauce and 2 tbsp kalamansi juice (or lime juice).
- Add the chopped liver (if using) and stir to combine. Cook for another 2-3 minutes.
- Transfer the sisig to a preheated sizzling plate.
- Top with 1 fried egg per serving, and mix gently while still hot.
- Serve immediately with mayonnaise (optional) on the side or drizzled on top.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
8g
Fat
204g
Carbs
3g
