Crispy Sisig

I already had posted sisig before and that was one of the traditional recipes where it is primarily made with grilled pork ears and some innards chopped into small pieces but for those who cannot stomach that then how about trying this version of sisig made with pork neck grilled to crispy perfection then chopped and seasoned just like the normal sisig.


This version is even easier to make because all you need to do is to roast the fatty pork neck then season them with the usual sisig condiments, no need to prepare for other offal parts that may be disgusting to others. With this version you can easily serve it to your non Filipino guests and not to worry if they ask what it is made of. I like this version specially the crispy part of it, it is as or if not more addictive than the original sisig and if you are lazy you can even use left over lechon kawali to make this popular pulutan.

Crispy Sisig
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 1 kg whole pork neck, skin on
  • 1 medium onion, peeled and diced
  • 4 pcs birds eye chillies, minced
  • ½ cup calamansi or lemon juice
  • 4 cloves garlic, minced
  • ½ thumb sized ginger, minced
  • 3 tbsp soy sauce
  • 1 tsp baking soda
  • salt
  • freshly ground black pepper
  • oil
  • 2 pcs fresh egg
Instructions
  1. Rub baking soda directly on the pork skin then generously season pork with salt and freshly ground black pepper.
  2. Place pork in a baking rack with dripping tray and roast in a 160C pre heated oven for 2 hours.
  3. Increase the heat to 180C and continue to roast for 45 minutes to 1 hour or until skin turns golden brown and crispy.
  4. Remove from oven and let it cool. Once cool enough to handle chop into small pieces then place in a large bowl.
  5. Add ¼ cup of the calamansi juice, soy sauce, onion and chillies into the bowl then toss to combine. Season with salt.
  6. Using a hot plate or a heavy pan add oil then sauté garlic and ginger, add the seasoned chopped pork and toss to mix. Let it sizzle then serve. Drizzle remaining calamansi juice, season with freshly ground black pepper and top with raw egg.

 


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1 Response

  1. suituapui says:

    Pork ears and innards? Sounds like the thing for me!

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