Sisig
Sisig, from above
Non vegPampanga

Sisig

Chopped grilled pork, onion, chilli and calamansi on a sizzling plate. Bar food that conquered the country.

90 minTime
28 gProtein each
hotSpice
To make sour1 chapter · 1 min read

Make it your way

Grandma's wayGrilled pork, calamansi, sizzling plate.
The original
448kcalsame
28 gproteinsame
1 gfibresame
90minutessame

Kapampangan sisig.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Porkpork belly, or pork face and ears
Waterfor boiling
Onion2, finely chopped
Green chilli4 bird's eye, chopped
Garlic4 cloves
Lemon juicecalamansi juice
Soy sauce2 tbsp
Vinegar1½ tbsp
Black pepper½ tsp
Butter1 tbsp
Egg1, to top

Method

4 steps
  1. 1Boil pork with salt until tender.
  2. 2Grill or broil the pork until charred and crisp.
  3. 3Chop finely and toss with half the onion, chillies, calamansi, soy, vinegar and pepper.
  4. 4Heat a sizzling plate or cast iron pan with butter, add pork and garlic, top with remaining onion and crack the egg on.
Serve it like this

Serve on a hot sizzling plate with the egg in the centre, calamansi halves and extra chillies on the side. Stir together at the table.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Sisig: a bread or rice, a side, something to drink and something sweet.

Bread or rice Burnt garlic fried rice25 min
Bread or rice Methi thepla40 min
With a main Sinigang na baboy90 min
On the side Laing60 min
On the side Coconut chutney10 min
To drink Calamansi juice10 min
Something sweet Halo halo45 min
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