Sizzling sisig for beginners
Sisig generally refers to snacking on something sour. Over time, it’s been associated with this pork dish that is marinated in calamansi or for our purposes lemon. The more authentic versions use the entirety of a pig’s head (the oink, ears, you name it!) and liver. Boiled, chopped coarsely and broiled. In Filipino restaurants, you will most likely see sisig served on a hot cast iron platter, tossed quickly with raw onion and chili pepper.
Since we’re only learning about Filipino food and if you’re not quite ready for offal—use a pork loin, shoulder or butt. Boil it in salted water until it is tender. Chop it coarsely into cubes and toss with lemon juice, salt and pepper. Broil until the edges are a little brown. Let the meat rest for a moment while you prepare a chopped onion and chili peppers.
instead of a small cast iron, I happened to get a giant flat top for my birthday this year. I put it in the oven on high for about 30 minutes. Yes, that’s gonna be pretty damn HOT. For extra drama, I decided to toss the sisig live on the dinner table (as seen above!). First the onion, then the meat, chili pepper and any drained liquid from the resting period for an extra poof of steam. If there was no sabow or liquid from resting, try a squeeze of lemon and a dash of soy sauce.
Get in there and scoop a healthy amount over steamed rice.
If you’re going to try this at home, I highly recommend laying down more than one set of pot holders under the cast iron because mine certainly toasted my table a little bit.
Photo and gif by Lara Heintz