Sizzling Sisig
Sisig is Filipino pub food at its finest — crispy chopped pork, seasoned with calamansi and chili, served on a screaming-hot sizzling plate with a raw egg cracked on top to stir in tableside.
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Instructions
- Boil the pork in water with salt until tender, about 45 minutes. Drain, cool, then grill or pan-fry until browned and slightly crisp outside.
- Finely chop the grilled pork and chicken liver (if using) into small bits.
- Heat butter in a pan over high heat. Sauté the onion and chili until fragrant, then add the chopped pork and toss to combine.
- Season with soy sauce, calamansi juice, salt, and pepper. Stir in the mayonnaise off the heat for creaminess.
- Transfer to a hot sizzling plate, crack a raw egg on top, and serve immediately so guests can mix the egg in themselves.
Cook's Tip
Boil the pork a day ahead and chill it before chopping — cold pork is much easier to dice finely and gives sisig its signature texture.