SISIG means “to snack on something sour or a salad. It’s original recipe is made from pig’s head and liver seasoned with “calamansi” or lemon and chili peppers. In most version, it is being seasoned like a “kinilaw” (eaten raw) dish that is mixed with chopped onion and ginger. There have been plenty of Sisig version everywhere in the Philippines.

This version here is just one of those many and that’s probably one reason that makes this dish versatile. Mostly, or in a very rare case, it’s the chili that cannot be missing on this dish.

On this recipe, a strong or at least medium firm tofu is recommended so it won’t break apart when mixing it with other ingredients. It is also important to cut the tofu into small cubes before frying it. A good choice of soy sauce and mayonnaise will really help out this dish to come up as a good tasting one. (The native recipe uses pig’s brain). This is because this dish isn’t really cooked like the typical saute with garlic and onion – it is a mixed-together of all the ingredients just like a salad. But on this version, there’s a cook in the pan included which makes it a bit different and it’s delectable!

Ingredients:

• 900g medium firm tofu
• 1/2 kg pork – mask, ear or pork belly
• 3 tbsp. lemon or lime juice
• 2 medium or large sized onions
• 1 medium sized ginger (150g)
• 1/4 cup soy sauce – regular soy sauce or Lee Kum Kee premium soy sauce
• 1 tbsp. of any sweet soy sauce (Lee Kum kee sweet soy sauce). As an alternative, mix 1 tsp of sugar to 1 tbsp of soy sauce.
• 2 tbsp. Worcestershire sauce
• chopped chili – red or green, small or big
• 1/2 cup mayonnaise – Lady’s Choice, Heinz, Coles or Woolworths
• 3 tbsp. seasoning granules or powder – Knorr, Aji Ginisa mix, Maggi Magic Sarap
• Salt, pepper to taste

Procedure:

Cut the tofu into small cubes then deep fry. Once fried, put it in a serving plate with a kitchen towel underneath to absorb the oil. Set aside.

In a casserole, put enough amount of water to boil the whole (uncut) chunk of meat and add a teaspoon of salt and whole or crashed pepper. Once it boils, allow at least 10 minutes then turn off the fire. Remove the meat from the water and place it on a strainer to drain the excess water. Rub the meat with 2 tbsp of the seasoning powder.

Here are some ways to a crunchy pork.

Roast in the oven:

Pre-heat oven to 200 – 230°C. Place the meat into a roasting pan. Cook for 20 mins or until brown and crispy (but not dried) turning the meat from time to time.

In a turbo broiler:

Set the temperature to its maximum (180 or 220 depending on the broiler) . Cook for about 20 – 25 mins or until brown and crispy (but not dried) turning the meat from time to time.

Deep fry:

Heat a deep casserole on medium fire. Put a frying oil enough to deep fry the meat. Make sure the oil is hot enough to allow the pork to be cooked and crispy. Temperature should be at least 350 and 375 °F or whenever the oil starts to smoke.

Once meat is cooked. Cut it into small cubes or strips and set aside.

Peel the onions and ginger. Put them in a food chopper or manually chop them into dice. Avoid not to over chop it into tiniest bits as it may affect the taste and texture of this dish. Finely chopped onions can also cause Sisig to get spoiled easily if stored on an air tight container (if there is a need to store it for later consumption).

Heat a cast iron pan; if not available, a stainless pan will do. High flame. Note that once ingredients are in the pan, continuous tossing and stirring is important. Pour a small amount of cooking oil. Put the chopped meat followed by the seasoning powder. Add the pepper, chilis, onion, ginger and the tofu. Remember to keep tossing. Add the soy sauce, sweet soy sauce, worcestershire sauce and the lemon juice. Continue tossing for about 20 seconds. If desired, you can crack one egg on top and mix it quickly then turn off the fire. Immediately add the mayonnaise and mix well. Garnish with spring onion. Serve while sizzling ;’)

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