Delicious Sizzling Pork Recipe from the Philippines
Hear me out, food enthusiasts! Let's whip up some modernized Sisig, the iconic sizzling Filipino pork dish, just like Chef William Pilz used to serve at his Hapa SF food truck. Here's an easy-to-follow recipe that'll have you savoring this mouthwatering masterpiece in no time!
What's cookin':Pick up humanely raised, quality pork shoulder from a local butcher, and grab some pig's ears from a trustworthy supplier for that authentic crunch. If calamansi isn't available at your local market, lime juice will work just fine as a substitute.
Tools of the trade:You'll need a medium saucepan, a large frying pan, and a sizzling platter (optional) to make this dish pop!
Let's get cooking:
Marinade:1. Mingle 4 cups of soy sauce, 3 1/3 cups sugar, chopped lemongrass, ginger, garlic, black peppercorns, bay leaves, and 4 cups water in a saucepan over medium-high heat. Stir until sugar dissolves, then chill it in the fridge for at least 2 hours.
Pork Prep:2. Marinate the pork shoulder and jowl in the cooled marinade overnight. Afterward, cook 'em up! You'll find instructions below for the pork shoulder, jowl, and pig's ear.
Putting it together:3. Sauté onion, chopped chiles, and calamansi juice, followed by seasoning the pork pieces. Pile it onto the sizzling platter and get ready to indulge!
Ready, Set, Savor:- Yield: 6 servings- Difficulty: Medium- Total: 2 hrs (includes 12 hrs marinating & 3 hrs braising)
Ingredients (18):
Marinade:- 4 cups soy sauce- 3 1/3 cups sugar- Lemongrass, ginger, garlic, peppercorns, bay leaves (see above)- 4 cups water
Pork:- 1-pound pork shoulder- 1-pound jowl- Onion, chiles, calamansi juice (see below)
To finish:- Sautéed onion, chiles, and calamansi juice
Game plan:Cook the pork shoulder, jowl, and pig's ear up to 2 days ahead, then store in the fridge and assemble when ready to serve.
Now, for the full recipe:
Marinade (continue from step 1 above):1. Boil all ingredients except water, then cool and add water. Refrigerate until chilled.
Pork Prep:2. Marinate pork shoulder and jowl in cooled marinade overnight.3. The next day, cook the pork shoulder and jowl according to their specific cooking methods, and cook the pig's ears separately.
Pork shoulder:Heat oven to 300°F and arrange a rack in the middle. Scrape off excess marinade from the pork shoulder, then brown it in a frying pan with oil, water, and reserved brine (about halfway up the side of the pork), simmering, and braising for 3 hours.
Pork jowl:Increase the oven temperature to 400°F. Pat dry the jowl, then fry in a pan with oil for 5–8 minutes. Afterward, bake until cooked through but still firm – about 30 minutes.
Pig's ear:Boil the pig's ear in a saucepan with reserved brine for about 3 hours, or until it reaches a soft, tender consistency.
To finish:Mix all cooked pork together, then sauté with onion, chiles, calamansi juice, soy sauce, and any other seasonings you fancy! Serve with hot rice and a frosty beer for a complete Sisig experience!
- Although lime juice can be used as a substitute for calamansi, it's recommended to find calamansi at a local market for an authentic Sisig flavor.
- The marinade for pork consists of soy sauce, sugar, lemongrass, ginger, garlic, black peppercorns, bay leaves, and water, which should be prepared in a saucepan over medium-high heat before cooling and refrigerating.
- Alongside the pork shoulder and jowl, don't forget to also include pig's ears in your Sisig, as they provide that essential crunch.
- As Pilz's modernized Sisig recipe is medium in difficulty, it's advisable to cook the pork shoulder, jowl, and pig's ear separately and store them in the fridge before assembling, allowing for a total cooking time of about 2 hours including the 12-hour marinating and 3-hour braising for the pork shoulder.
