A Taste of the Philippines: Crispy Sisig Recipe
Crispy Sisig is the most sought-after appetiser in the Philippines. Every Pinoy bar or pub that sells beer and other alcoholic beverages is guaranteed to be serving this dish. The deep-fried version in this recipe is the most popular variation of Sisig.
Sisig was first served in the 1970’s by Lucia Cunanan, known by most as simply Aling Lucing. She boiled, grilled, and stir-fried pork along with chicken liver and served it to guests. The dish was so well-received that it prompted Mrs Cunanan to establish a restaurant in Angeles City in the Philippines that eventually became one of the most renowned eateries in the country.
- 500 grams fried and chopped pork belly
- 250 grams fried and chopped pig’s ears
- 100 grams cooked chicken liver
- 2 medium-sized chopped onions
- 30 grams minced ginger
- 1 chicken egg per serving
- Mayonnaise for seasoning
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
- chopped chillies to taste
- salt and pepper to taste
- Heat the oil in a medium/hot frying pan.
- Sauté the onions and ginger.
- Add in the fried and chopped pork belly and pig’s ears as well as the cooked chicken liver.
- Season with chillies, soy sauce, salt and pepper.
- Serve hot on a sizzling plate.
- Crack an egg and add the mayonnaise.