Sisig is a popular Filipino dish known for its savory and tangy flavors. It is traditionally made from parts of a pig’s head, specifically the cheeks and ears, although variations can include other pork cuts like belly or liver. The meat is typically grilled, boiled, or fried, and then chopped into small pieces.
To prepare sisig, the chopped meat is typically cooked with onions, garlic, soy sauce, vinegar, and various seasonings. Chili peppers are often added to give it a spicy kick. The dish is usually served sizzling on a hot plate, garnished with chopped green onions and sometimes topped with a raw egg that gets cooked from the residual heat of the dish.
Sisig is often enjoyed as an appetizer or as a main dish, accompanied by steamed rice or as a topping for lettuce wraps. It is a flavorful and popular dish in Filipino cuisine, known for its crispy texture, tangy flavors, and the rich umami taste of the pork. For those who follow a lowcarb way of eating, Sisig is easy enough to make with a few adjustments, here’s how.
- 1 pound pork belly, diced into small pieces
- 1/2 cup pig ears, boiled and diced
- 1/2 cup pig cheeks, boiled and diced
- 1/2 cup pig liver, boiled and diced (optional)
- 1/4 cup coco aminos
- 3 tablespoons vinegar (preferably coconut vinegar)
- 1 medium-sized onion, chopped
- 4 cloves garlic, minced
- 2 green chili peppers (such as jalapeño), chopped
- 2 red chili peppers (such as Thai chili), chopped (optional for added heat)
- 2 tablespoons coconut oil or lard (ideal for lowcarb)
- Salt and pepper to taste
- 1 tablespoon calamansi juice or lemon juice (optional)
- Chopped green onions, for garnish
- Fried eggs, for serving (optional)
- In a large skillet or frying pan, heat the coconut oil over medium heat. Add the diced pork belly and cook until browned and crispy. If using pig ears and liver, you can add them to the pan as well and cook until slightly crispy. Remove from the pan and set aside.
- In the same pan, sauté the minced garlic and chopped onions until fragrant and translucent.
- Add the cooked pork (and optional pig ears and liver) back into the pan. Stir in coco aminos and vinegar. Cook for about 5 minutes, allowing the flavors to meld together.
- Add the chopped green chili peppers and red chili peppers (if using). Stir well to incorporate.
- Season with salt and pepper to taste. If desired, add calamansi juice or lemon juice for a tangy kick.
- Continue cooking the mixture for an additional 5-10 minutes, stirring occasionally, until the pork is fully cooked and the flavors have developed.
- Remove from heat and transfer the sisig to a serving dish. Garnish with chopped green onions.
- Serve hot as a main dish with steamed cauliflower rice or as a topping for lettuce wraps. You can also serve it with fried eggs on top for a complete meal.
Note: Sisig is typically a versatile dish, and you can adjust the ingredients and seasonings to suit your taste preferences. Feel free to add other low-carbohydrate vegetables like bell peppers or mushrooms if desired.