Homecooking

Easy to Cook Homemade Pork Sisig Recipe

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The pork sisig, sizzling or not, is now a favorite viand of my kids. It seems that they have taken a liking to my homemade pork sisig recipe and here I will show you how easy it is to cook. I said COOK, not prepare. Cooking sisig is easy, but the preparation, well, it depends on how much you will make. During the one-month Covid-19 Enhanced Community Quarantine here in Bacolod City, I have made this recipe twice already. Now, I am sharing it with you.

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~ Kapamangan sisig that we had at a restaurant in Clark early this year. It’s toasted and not very oily. ~

The Sizzling Pork Sisig

While the sizzling pork sisig originated from Pampanga, each region has taken a liking to it. However, we have made our own versions based on what suits our local palate.

Usually, our kids don’t like it when something looks “weird” (new) for them. But as we slowly introduced them to different Filipino foods, their palate is becoming more accepting of new flavors. Even the hot and spicy dishes are becoming “tasty” for them. They just gulp milk in between spoonfuls. hehe

It seems, though, that they like my pork sisig better than most. I have made several batches of this, each time with different variations, and they still like it. However, I still go back to my original creation just because hubby prefers it.

Flavor Variations

Turmeric
I use pure turmeric powder not only because of the flavor and aroma it gives, but also for its medicinal properties. 1 teaspoon per kilo of meat should be okay. Otherwise, it can be overpowering and make your sisig very yellow in color.

5-Spice Powder
The kids and I loved the version with 5-spice powder. But hubby doesn’t. That is because the 5-spice powder is associated with Chinese dishes and since this is pork sisig, he likes it to be distinctly Filipino.

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~ The tedious part of the pork sisig is the slicing. Since this is for home consumption, you really don’t have to be so neat about it. And you don’t have to slice them so small, too. I’m just OC though. hehe ~

You can also try adding these flavor variations. They can still be very yummy, but it depends on your taste. Additionally, I am careful about the laurel leaf. I like it because it removes any unpleasant pork odor but I only add one plus I remove it after cooking because hubby associates that with adobo. Yes, he has a very discriminating taste.

Homecook’s Disclaimer

Again, I am not a chef. I am a mom and a cooking enthusiast who usually cooks for the family and sometimes, for friends. Spending time in the kitchen is, in fact, therapeutic for me. Plus, it is emotionally gratifying to see the kids eating well.

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~ Serve your sisig on a plate or a sizzling plate and top with whatever you have there to garnish. ~

But I don’t have a lot of time in the world so I try to find kitchen hacks to achieve the same flavor without much work.

Homemade Pork Sisig Recipe

This homemade pork sisig recipe is EASY TO COOK. But it may not be that simple to prepare in the sense that it takes a lot of time to slice the pork in small pieces.

~ Bowl the pork in aromatic vegetables and season with enough salt. ~

So if it is so tiring, slice them into bigger cubes. You won’t get a fail mark if you do. Just make sure that you season the pork well during boiling so that the meat is already flavored before slicing.

Ingredients:

  • 2 kg pork mask (jowl, ears, tongue)
  • Aromatic vegetables (laurel leaves, sliced onions, garlic)
  • Salt and pepper
  • Cooking oil + butter
  • 1 head garlic, minced
  • 2 large onions, chopped
  • 1 laurel leaf
  • Sliced chili
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~ We use lots of minced garlic and chopped onions. Actually, I added another onion to this. It should be more than the garlic. ~

Seasonings:

  • 1 pack Mama Sita Capampangan Sisig seasoning
  • Salt and pepper, to taste
  • ½ cup brandy (or rum)
  • 2 Tbsps. Soy sauce + 3 Tbsps. Teriyaki sauce
  • 2 Tbsps. Fish sauce
  • 2-3 Tbsps. Knorr seasoning
  • Sweetener (honey, syrup, or sugar)
  • Cayenne pepper, optional
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~ Yes, I cook with brandy. But I don’t drink while cooking. Promise. ~

Boiling and Grilling the Pork Mask

Slice the pork mask into smaller portions. Boil water with salt, pepper, and the aromatic vegetables. Add the slices of pork mask and cook for 15 minutes. Discard the water.

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~ I pan grilled mine because I didn’t want to be outdoors doing charcoal grilling. Too much effort for me. ~

You have the option to charcoal grill or pan grill the pork slices to drain the excess fat and also to give it the smoky flavor and aroma. Sometimes, I do. But when I am lazy, I don’t. By the way, if you grill the pork, it will significantly reduce the volume of your sisig because the fat will melt away.

When cooled, slice the meat into small cubes.

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~ After grilling, I collected that much pork fat from the grill pan. ~

Procedure:

In a large skillet, heat a little oil plus 1-2 Tbsps. of butter. Stir in the minced garlic plus a little of the onions. Stir fry for a minute (do not overcook) and add the sliced pork cubes and laurel leaf.

Let the pork cook for a few minutes, stirring occasionally to prevent sticking.

Sprinkle the Mama Sita Capampangan Sisig seasoning and pour in the brandy or rum. Mix well.

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~ To make things a bit easier for me, here’s a kitchen hack — I use Mama Sita’s Capampangan Sisig spice mix. It’s much like my restaurant-style baby back ribs where I used seasonings in a pack. ~

Cooking Tip: The Mama Sita Capampangan Sisig seasoning is rather sour because on the label it says “Citrus-Pepper Spice Mix). Remember, this is Kapampangan taste. But if you are from Bacolod City, I am sure that you would like it sweet. The same is true with hubby. So I adjust the taste by adding some sugar (about 1 Tbsp.) plus several tablespoons of syrup because I like the consistency. You will have to taste it if it’s enough for you.

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~ Achi Shawna sprinkling dashes of Cayenne pepper. ~

The Seasonings

Add the soy sauce (for color), teriyaki sauce, fish sauce, and Knorr seasoning. I like this combination because of the “lightness” of the flavor. Using predominantly soy sauce for seasoning gives the sisig a “heavy” flavor because of its inherent flaor.

Cooking Tip: If you only have SOY SAUCE, don’t fret. You can still use it as seasoning replacement but do not replace the seasonings I listed with the exact number for soy sauce. You will have to adjust the flavor per 2 Tbsps. soy sauce. What you will get is a darker color sisig with a certain heaviness on the palate.

Give your sisig several dashes of black pepper and cayenne pepper. Mix well and cook for 5 minutes.

If the seasoning is right by your taste, then stir in the sliced chili and the remaining onions. Cook another minute and remove from heat. Remove the laurel leaf. Mix well to prevent sticking. The heat in the pork will wilt the onions and the chili.

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Serving and Storage

Serve hot with rice. Or you may serve it on a sizzling plate. Yum!

Cooking Tip: Since the preparation of the sisig is quite tedious, you may want to make big batches. My most recent batch is almost 4 kilos! When the sisig is cool, divide it in serving portions and transfer them in plastic containers. Freeze them and just thaw out when you are ready to consume them. I usually defrost it in the microwave when frozen to save time then reheat in the pan. When reheating, you may add more chopped onions for that that crunch.

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~ I cook pork sisig in big batches and aportion them per meale. Then I store them in the freezer. ~

Other homecooking recipes

Meanwhile, here are other homecooking recipes in this blog that you may like:

Budget Sardine Meals for the Family

Is the family budget getting too tight because of Covid-19? Below are some gourmet meals using sardines that are designed for a 50-pesos budget but can feed up to 5 persons. Try them out, too.


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