Sizzling Sisig/Pork Hash (Filipino Style)
Sisig is the ULTIMATE pulutan in the Philippines aka the go-to dish paired on a drinking session. The traditional way of cooking sisig is to boil and grill the pork mask, however, for this recipe I’ll show you the easy and lazy way of doing it. For me personally, I like cooking Sisig because I can make it in batches and my girls gets to have it as a baon/lunch for school the next day. So if you’re looking for a yummy dish that you can store and serve just in case you have visitors around, or a quick lunch meal for your kids then this recipe will surely do well in your kitchen.
1 kilo pre-cooked sisig cuts
¼ kilo pork liver
¼ kilo chicken liver
½ cup chopped green chili (siling haba)
½ cup chopped red onions
1 cup soy sauce
¼ cup cane vinegar
1 tablespoon white sugar
3 tablespoon cooking oil
½ liter of water
1 egg (optional)
- Using a pot, set the water to boil then add the pork and chicken liver. Leave to cook for 5 to 7 minutes. Then remove from the water and set aside.
- Roughly cut the chicken liver, then use a bowl to mash the liver to a paste consistency.
- Slice the liver to small cubes.
- Using a wok, add the cooking oil. Then add the pre-cooked sisig cuts. Mix for 2 minutes or until the pork fats starts to separate from the meat.
- Then add the pork liver and chicken liver paste, Mix again for another 2 minutes.
- Add the soy sauce and vinegar, and sprinkle the sugar. Mix for another 3 minutes.
- Add the chopped onions and chili. Mix again for another 2 minutes.
- Serve with slices of kalamansi for that sour kick. Enjoy!
Optional: Serve this dish on a hot sizzling plate and crack 1 piece of egg in the center.