Fried Pork Sisig Recipe is probably the best version of sisig. It does not mean I don’t like the traditional sisig. I love its nice soft and chewy texture and that smoky flavor. However, the fried version has this nice crispy and chewy texture that add excitement on my taste buds.
From what I’ve known, sisig is a Kapampangan dish. It made use of the pork face or mascara, which includes the ears and snout. Traditionally, the pork is simmered until tender then grilled until brown in color. Then, it is mince and sautéed with mashed chicken liver and pork brain. These gives the sisig that creamy texture.
Pork brain is hard to find and needs a special way of cooking to removes its inherent odor. Besides, the dish spoils easily if pork brain is included. So to give this dish that same creamy texture it is often replaced with mayonnaise.
However, food innovations always find its way in our palate. And here comes Sisig Hooray. It is a local food stand which offers this delicious crispy sisig made with pork belly and creamy mayo liver sauce.
This version of Fried Pork Sisig Recipe uses pork mascara or face. The pork is prepared the usual way and refrigerated overnight. Before deep frying, I dipped the meat in cold water and dropped it in hot oil. It took probably 5 – 10 minutes to crisp up.
Tips
You might be intimidated in cleaning the pork mascara. Simply place the meat on top of a stove and quickly drag it back and forth to burn the hair. Then, using a knife, scrape off the skin of the pork to remove the dirt. Rub the skin with rock salt and rinse with vinegar. Thoroughly rinse the meat with tap water and that’s it.
You need to rinse the meat in water after simmering. I noticed that the broth has this sticky consistency which might affects the crispiness of the pork. Before deep frying, dip the meat in cold water and make sure that your oil is super hot for crispier texture.
I divided the chopped onions into two parts. I sauté half of the onion to get its flavor and add the remaining onion towards the end of the cooking process to add texture to the dish. It gives the dish that nice crisp subtle spiciness coming from that raw onion.
You can check out my other Sisig Recipes for different types of meat that you can use.
Ingredients
| 750 grams | Pork Mascara or Face |
| 1 head | Garlic, crushed |
| 1 bulb | Onion, chopped |
| 2 pieces | Thumb – sized Ginger, crushed |
| 1/2 cup | Salt |
| 2 Tablespoons | Whole Black Pepper |
| 1/2 teaspoon | Ground Black Pepper |
| 2 pieces | Bay Leaf |
| 6 cups | Water |
| Oil for Deep Frying | |
| 3 Tablespoons | Olive Oil |
| 2 bulbs | Onion, chopped |
| 250 grams | Chicken Liver |
| 1 Tablespoon | Dark Soy Sauce |
| 1 Tablespoon | Liquid Seasoning |
| 1/4 teaspoon | Ground Black Pepper |
| 1/4 cup | Mayonnaise |
| 10 pieces | Calamansi |
| Eggs for Garnish |
Procedure
Thoroughly clean the pork face. Scrape the skin with a knife and rub salt to remove dirt.
Combine pork face, garlic, onion, ginger, salt, whole black pepper, ground black pepper, bay leaf and water. Boil and simmer for an hour or until the meat is tender. Drain and rinse with water. Cool completely and refrigerate overnight.
Dip the pork meat into cold water and deep fried in a smoking hot oil until golden brown and crispy. Chopped into 1cm size and set a side.
Heat olive oil and sauté half of the onion.
Add the chicken liver and sauté until cooked. Mash the liver with the back of your wooden spoon until you have a creamy paste texture.
Add soy sauce, liquid seasoning, ground black pepper and mayonnaise.
Stir in the remaining onion, chopped pork meat and squeeze the calamansi onto the sisig.
Place in a sizzling plate and garnish with egg.
Fried Pork Sisig Recipe
Ingredients
- 750 grams Pork Face or Mascara
- 1 head Garlic crushed
- 1 bulb Onion Chopped
- 2 pieces Thumb – sized Ginger crushed
- 1/2 cup Salt
- 2 Tablespoons Whole Black Pepper
- 1/2 teaspoon Ground Black Pepper
- 2 pieces Bay Leaf
- 6 cups Water
- Oil for Deep Frying
- 3 Tablespoons Olive Oil
- 2 bulbs Onion chopped
- 250 grams Chicken Liver
- 1 Tablespoon Dark Soy Sauce
- 1 Tablespoon Liquid Seasoning
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Mayonnaise
- 10 pieces Calamansi
- Eggs Garnish
Instructions
- Thoroughly clean the pork face. Scrape the skin with a knife and rub salt to remove dirt.
- Combine pork face, garlic, onion, ginger, salt, whole black pepper, ground black pepper, bay leaf and water. Boil and simmer for an hour or until the meat is tender. Drain and rinse with water. Cool completely and refrigerate overnight.
- Dip the pork meat into cold water and deep fried in a smoking hot oil until golden brown and crispy. Chopped into 1cm size and set a side.
- Heat olive oil and sauté half of the onion.
- Add the chicken liver and sauté until cooked. Mash the liver with the back of your wooden spoon until you have a creamy paste texture.
- Add soy sauce, liquid seasoning, ground black pepper and mayonnaise.
- Stir in the remaining onion, chopped pork meat and squeeze the calamansi onto the sisig.
- Place in a sizzling plate and garnish with egg.
