Pork Sisig (sizzling Pig Head) Recipe

Place the pork cheek/shoulder and optional ears/jowl in a medium pot and cover with cold water (about 1–1.5 inches above meat). Add 1 tsp salt and 2 crushed garlic cloves. Bring to a simmer over medium-high heat, then reduce to low and simmer gently until tender, about 45–60 minutes depending on cut size. The meat should be fork-tender.

Remove pork from broth and reserve 1/2 cup of the cooking liquid. Let meat cool until you can handle it, then shred or finely chop into small, bite-sized pieces (traditional sisig is finely chopped). Discard large pieces of fat/gristle as desired but keep some crisping fat and skin for texture.

Heat 2 tbs vegetable oil in a large cast-iron skillet or heavy frying pan over medium-high heat until shimmering.

Add the chopped cooked pork (including any skin/jowl pieces) in an even layer. Spread out and let it sear without moving for 2–3 minutes to develop crisp edges. Toss and press again, continuing to fry until some pieces are golden and crisp, about 6–8 minutes total. If using a non-iron pan, do this in batches to avoid steaming.

If you reserved cooking liquid, splash 1–2 tbs over the pork at the end to deglaze and add moisture, scraping up browned bits with a spatula.

Push the pork to one side of the skillet. Add 1 tbs butter to the empty side and add the minced garlic and shallots. Sauté briefly until fragrant and translucent, about 30–45 seconds, then toss with the pork.

Add the diced onion and chopped green chili to the pan and cook 1–2 minutes just to soften the onion but keep some crunch.

Stir in soy sauce, fish sauce, and calamansi (or lime) juice. Mix thoroughly so the pork is evenly coated. Taste and adjust seasoning: add up to 1/2 tsp additional salt or a bit more calamansi if you prefer brighter acidity.

Turn off the heat and fold in the mayonnaise and most of the black pepper; mix until creamy and well distributed. Keep a little mayonnaise for plating if desired. Sprinkle in the chopped spring onions and crushed chicharrón (if using) and fold lightly.

If you have a preheated cast-iron sizzling plate, heat it on medium-high until very hot. Add 1 tbs butter to the skillet or sizzling plate and spread. Transfer the hot sisig mixture to the sizzling plate or keep in the pan if serving straight from it.

Make a small well in the center of the sisig and crack 1 egg into it. The residual heat will begin to cook the egg; serve immediately so diners can break and mix the runny yolk through the sisig. Alternatively, briefly place the sizzling plate under a broiler for 30–45 seconds to set the egg white while keeping the yolk runny.

Sprinkle remaining spring onions and a grind of black pepper on top. Serve sizzling with warm hapa rice and pickles on the side.

If rice is not warm, reheat cooked rice by sprinkling a few tablespoons of water over it and microwaving covered for 1–2 minutes, or steam briefly. Divide rice between two plates or bowls (approximately 1 cup per serving).

Arrange quick pickled cucumber and pickled red onion at the side of the rice as a bright, acidic counterpoint to the rich sisig. Serve immediately alongside the sizzling sisig so diners can place spoonfuls of sisig and runny egg over the rice.