Pork Sisig

• 1 pound pork shoulder, diced
• 2 tablespoons soy sauce
• 1 tablespoon calamansi juice or lemon juice
• 1 teaspoon chili garlic sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1 small onion, diced
• 2-3 bird's eye chilies, minced (optional)
• 2 tablespoons cooking oil
• 1/2 cup chopped green onions
• 2 fried eggs, quartered (optional)
• Salt to taste

Steps

1. 1 In a bowl, marinate the diced pork with soy sauce, calamansi juice, chili garlic sauce, sugar, and black pepper for 10 minutes.
2. 2 Heat oil in a large skillet over medium-high heat. Add garlic and onion, sauté until fragrant.
3. 3 Add the marinated pork and cook until browned and crispy on the edges, about 10 minutes.
4. 4 Stir in the bird's eye chilies if using, and cook for an additional 2 minutes.
5. 5 Taste and adjust seasoning with salt if necessary.
6. 6 Transfer to a serving plate and garnish with chopped green onions and fried eggs if desired.
7. 7 Serve immediately while sizzling hot.

Nutrition

Tips

• For extra crispiness, you can pulse some of the cooked pork in a food processor before sautéing.
• Calamansi juice can be substituted with a mix of lemon and lime juice for similar tanginess.
• Serve with steamed rice to balance the spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.

Serving Suggestions

• Pair with a cold beer or a refreshing cucumber salad.
• Serve with steamed jasmine rice and a side of pickled papaya.

FAQ