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.
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.
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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.
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.
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.
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.
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.
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.
- 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
- 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
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.
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.
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.
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.
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.
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.
Other homecooking recipes
Meanwhile, here are other homecooking recipes in this blog that you may like:
- Arroz Caldo Recipe: How to Liven Up This Comfort Food
- DIY Shabu-shabu Hot Pot Recipe for the Family
- How to Cook KBL (Kadyos, Baboy, Langka): Ilonggo Comfort Food
- Health Benefits of Oyster Mushrooms + Recipe
- Suaje on the Rocks Recipe
- Creamy Baked Scallops with with Sliced Potato Recipe
- Balut Recipes for the Craving Mama
- Cha Misua | Chinese Birthday Misua Recipe
- Baked 40-Clove Garlic Chicken Recipe (Modified)
- Cooking with Crab Fat Paste (Aligue)
- Cooking with Chorizo | Cocina Estella Spanish Chorizo
- Shrimp Etouffee: A Cajun Seafood Recipe
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.
- Sardine Java Rice: A Filipino Family Meal Below P50
- Spicy Sardine Frittata: 50-peso-Dish for a Family of 5 from Covid-19 Relief Packs
- Sardine Java Rice: A Filipino Family Meal Below P50