Pancit Sisig is a Filipino stir fried noodle dish made with Filipino rice noodles called bihon topped with grilled chopped seasoned pork jowl.
- 1 kg whole pork neck and/or jowl, skin on
- 1 medium onion, peeled and diced
- 4 pcs birds eye chillies, minced
- 1/2 cup calamansi or lemon juice
- 4 cloves garlic, minced
- 1/2 thumb sized ginger, minced
- 3 tbsp Filipino soy sauce
- 1 tsp baking soda
- freshly ground black pepper
- 2 pcs fresh egg
- 500 g Pancit bihon noodles
- 2 cups chicken broth
- 1/4 cabbage, sliced
- 1 red onion, sliced
- 4 cloves of garlic, minced
- 1 carrot, sliced
- 3/4 cup Chinese celery, chopped
- 1/3 cup Filipino soy sauce
- fish sauce
- 1 lemon or calamansi, sliced
- chopped coriander, to garnish
- Prepare your sisig. Rub baking soda directly on the pork skin then generously season pork with salt and freshly ground black pepper.
- Place pork in a baking rack with dripping tray and roast in a 160C pre heated oven for 2 hours.
Increase the heat to 180C and continue to roast for 45 minutes to 1 hour or until skin turns golden brown and crispy.
- Remove from oven and let it cool. Once cool enough to handle chop into small pieces then place in a large bowl.
- Add 1/4 cup of the calamansi juice, soy sauce, onion and chillies into the bowl then toss to combine. Season with salt.
- Prepare a wok, place it on high heat then add a small amount of oil, once it starts smoking add the seasoned chopped pork, garlic, onions and ginger. Toss to mix and let the bottom sizzle and crisp.
- Turn heat off drizzle remaining calamansi juice, season with freshly ground black pepper and top with raw egg, give it one last mix to distribute the egg evenly. Set it aside.
- Prepare your pancit. Soak noodles in water for a maximum of 10 minutes. This makes it soft and easier to handle when cooking.
- Now using a wok, add oil and sauté garlic and onions in medium heat.
- Add the chicken broth and all the remaining vegetables, bring to a boil.
- Once boiling add noodles and soy sauce, stir fry and cook for 5 minutes
- Season with Fish sauce and freshly ground black pepper.
- Place pancit on a serving platter, top it with prepared sisig as much or as little as you like, garnish with chopped coriander then serve with calamansi or lemon wedges on the side.
Looks very appetizing and moreish! Happy New Year, Raymund!
That certainly will be a fantastic party! What flavors! And so comforting!
Definitely a great dish to bring to a party! Love this combination together, Happy New Year, Raymund! All the best in 2022!
I fried a noodle dish too the other day but it was a whole lot simpler – will be in my blog in a day or two. The instant kway teow (flat rice noodles) that I used turned out so different from the real thing, more like bihun or those dried factory-made instant noodles.
Yes, we call bihon bihun too in Chinese as well as Malay here but our pian sit in Chinese here is actually wantons, not mee/mi/mian or noodles. We are similar but not exactly the same. LOL!!!
It can be so hard to recreate a favorite dish. It sounds like you’ve done a great job with this one, though.
I’m all for fewer dishes, so I love this all-in-one approach!
Sounds like this was an ambitious project–yes, I want to go out to eat some of the things I’m making at home too!