Sisig

What You'll Need

Ingredients

• 1500 g pork cheeks (maskara)
• 2300 g pork ears
• 3200 g pork belly
• 44 calamansi (or 2 tbsp lemon juice)
• 53 tbsp soy sauce
• 61 medium onion, finely chopped
• 73 bird's eye chili (siling labuyo), minced
• 82 tbsp mayonnaise (optional)
• 91 egg (optional, for serving)
• 10Salt and pepper to taste
• 11Cooking oil for grilling

Step by Step

How to Cook

1. 1

   Boil pork cheeks, ears, and belly in salted water with garlic and bay leaves for 45–60 minutes until tender. Drain and cool.

2. 2

   Grill or broil the boiled pork pieces over high heat until charred and crispy on the outside, about 5–7 minutes per side.

3. 3

   Finely chop all the grilled pork into small pieces.

4. 4

   In a bowl, combine chopped pork with soy sauce, calamansi juice, onion, and chili. Mix well.

5. 5

   Heat a cast iron sizzling plate until smoking hot. Add a little oil.

6. 6

   Transfer the pork mixture onto the sizzling plate. Let it sear for 1–2 minutes.

7. 7

   Add mayonnaise if using and toss to combine. Crack an egg on top if desired.

8. 8

   Serve immediately on the sizzling plate with steamed rice.