Ingredients

1 lb pork belly

1 whole pork snout + jowls

1 pig ear

1/2 c chicken liver

For boiling:

1 c vinegar

1/2 c soy sauce

12 garlic cloves (1 head of garlic’s worth)

2 bay leaves

1 T salt

1/2 t peppercorns

1 - sisig seasoning packet, or:

1/4 c kalamansi juice

1/4 c vinegar

1 t salt

1/2 t ground pepper

1 t garlic powder

I T oil

10 thai chilis, chopped

3/4 c chopped shallots (can also use red onion)

1/4 c mayonnaise

1 egg, for topping

1 T butter (optional)

The Sago Show Open Menu Episode 2.6: Sizzling Pork Sisig | In Defense of Offal Season 2 Nov 12 This week on The Sago Show, I make homemade sizzling pork sisig! A cast iron platter is optional but highly suggested in order to serve this with that sizzle and pop.

Sizzling Sisig

Ingredients

1 lb pork belly

1 whole pork snout + jowls

1 pig ear

1/2 c chicken liver

For boiling:

1 c vinegar

1/2 c soy sauce

12 garlic cloves (1 head of garlic’s worth)

2 bay leaves

1 T salt

1/2 t peppercorns

1 - sisig seasoning packet, or:

1/4 c kalamansi juice

1/4 c vinegar

1 t salt

1/2 t ground pepper

1 t garlic powder

I T oil

10 thai chilis, chopped

3/4 c chopped shallots (can also use red onion)

1/4 c mayonnaise

1 egg, for topping

1 T butter (optional)

Instructions

1. Combine pork belly, face, ears, vinegar, soy sauce in a stock pot. Fill with water until meat is covered. Add bay leaves, salt, and peppercorns. Bring to a boil then simmer for at least an hour or until meat is no longer tight and tough.

2. Remove meat from pot and grill for 10 minutes.

3. Chop pork belly and face meat into 1/4 - 1/2 inch cubes. Finely chop pig ear pieces.

4. Mix chopped pork in a bowl and add Thai chilis, kalamansi juice, vinegar, salt, pepper, and garlic powder (or sisig seasoning packet)

5. In a saute pan over medium heat, add 1 T oil and saute shallots for 1-2 minutes. Add chicken livers; mash and saute until cooked through.

6. Add chopped pork (with liquids) to saute pan, saute until meat is hot. Add mayonnaise and combine.

7. (Optional) Heat a cast iron platter, add 1 T butter, add a serving of sisig and top with a cracked egg while still hot.