How to Make Perfect Sizzling Pork Sisig

Sizzling Pork Sisig. For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate. Dice the pork parts into small pieces.

Pork Liver is also an ingredient in this dish. Pork Sisig - A Traditional Recipe With A Modern Twist. The culinary tradition was officially titled "Sizzling Pork Sisig", a heritage from Angeles City in the province of Pampanga. You can have Sizzling Pork Sisig using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sizzling Pork Sisig

1. You need of pork ears, cleaned and boiled.
2. Prepare of pork face/snout, cleaned and boiled.
3. It's of onion, chopped.
4. You need of Thai chilis, chopped.
5. You need of ginger, chopped.
6. Prepare of vinegar.
7. You need of soy sauce.
8. You need of mayonnaise.
9. Prepare of pepper and salt to taste.

For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate. Dice the pork parts into small pieces. How to Cook Sizzling Crispy Sisig.

Sizzling Pork Sisig instructions

1. Boil the ears and face/snout for 30 minutes. Then roast it until the skin is crunchy. *When you roast it in the grill make sure you cover the grill or stay away when you hear the popping sound. Lower the heat when you turn the pork so it wont pop on you..
2. In a mixing bowl, mix all the other ingredients. Blend it well. Chop the roasted pork ears and snout/face and mix with the other ingredients..
3. Heat the iron cast plate over the stove. Wait until its super hot. You will know when its hot by spraying some oil on it and creates smoke and the oil evaporates. Then your iron plate is ready..
4. Put a right amount of sisig mixture over the heated iron plate followed by some egg on top of it. Garnish with lemon and chopped cilantro and serve while it sizzles. Enjoy it beer or wine! :).

Cooking this sisig version requires you to first make lechon kawali. Now, you know where the crispiness comes from. You can add bay leaves and other spices while boiling, it is up to you. Hot and sizzling, fatty pieces of pork with crunchy, sweet purple onions mixed in tangy lime juice and savory soy sauce dressing-this sisig recipe will make your mouth water. None other than the late Anthony Bourdain claims sisig is the best drinking food, while others will fight with you that nothing beats Korean Fried Chicken for that seat.