Filipino Sisig

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Sisig is a traditional Filipino dish that can be enjoyed on its own or served with rice.

Prep Time15

Cook Time15

Total Time30

Course: 30-minute meal, Main Course

Cuisine: Filipino

Servings: people

¼ pound chicken livers
2 Tablespoons vegetable oil or other neutral cooking oil
1 - 1.5 pounds skinless, boneless pork shoulder, chopped into small 1-inch pieces or pork belly
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 garlic cloves, minced
½ small red onion, finely minced
¼ cup soy sauce
½ cup calamansi juice or lime or lemon juice
1 teaspoon thai chiles, seeded and thinly sliced optional
2 Tablespoons mayonnaise
4 large eggs
1 Tablespoon scallion, thinly sliced on the bias, for garnish optional

In a food processor, blend the chicken livers until smooth. Spoon into a bowl and refrigerate.
In a large cast iron skillet, heat the oil over medium-high heat.
Season the pork evenly with the salt and pepper. Add to the skillet and sauté for about 4 minutes, or until just cooked. Then use a slotted spoon or spider strainer to transfer the cooked pork to a separate plate lined with paper towels.
Add the garlic and onions to the skillet. Sauté over medium heat for 1 to 2 minutes, just until the garlic and onions are soft and fragrant.
Return the pork to the skillet.
Add the pureed chicken livers, soy sauce, calamansi juice, chiles, mayonnaise. Stir to combine, then increase the heat to boil.
Break the eggs into the pan, lower the heat to a simmer, cover, and cook until the whites of the eggs are cooked, about 3 minutes.
Garnish with sliced scallions, if you wish. Serve sizzling hot.

Makes approximately 4-6 servings

Substitutions:

CALAMANSI: You can find calamansi juice at most Asian markets or online. You can also substitute lime juice or lemon juice.
CHICKEN LIVERS: You can make this dish without the chicken livers.
THAI CHILIES: you can leave these out or use less for a mild dish.