Dinner · 60 min · filipino

Sizzling Pork Sisig

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork belly
• 1 lb Pig ears
• 6 Calamansi
• 1 Onion
• 4 Bird’s eye chilies
• 3 Eggs
• 2 tbsp Soy sauce
• 2 tbsp Butter
• 1 tsp Black pepper

Steps

1. Boil the pork belly and ears in salted water with bay leaves, 45 minutes, until completely tender; this is all about texture later.
2. Chill the meat 20 minutes — cold meat chops clean instead of shredding.
3. Dice everything into 1/4-inch cubes; the small cut is what crisps.
4. Sear the diced meat in a screaming-hot cast-iron skillet, undisturbed, 4 minutes per side, until the edges char and crackle.
5. Toss with the diced onion, minced chilies, soy sauce, and calamansi juice, 2 minutes, until the onion just softens.
6. Heat a second cast-iron plate until smoking, melt the butter on it, and slide the sisig over — it should arrive at the table still spitting.
7. Crack the eggs over the top tableside and toss; the residual heat scrambles them into the meat. Squeeze more calamansi over everything and eat immediately, with ice-cold beer if you’re doing it right.

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