Jump to Recipe

Filipino Pork Sisig is a popular and flavorful dish that originated in the Philippines, particularly associated with Filipino barbeque culture and often enjoyed as a pulutan (appetizer or snack with alcoholic beverages). It typically consists of chopped and seasoned pork parts, usually from the pig’s head or belly, which are first boiled, grilled, or fried, then finely chopped and sautéed with onions, garlic, and spices. Here are the key elements that define Pork Sisig:

Key Elements of Filipino Pork Sisig:

1. Meat Selection: Traditionally, Pork Sisig uses parts of the pig’s head, such as cheeks, ears, and jowls, or pork belly. These are boiled, grilled, or fried until tender and then chopped finely.
2. Chopping and Preparation: After cooking, the meat is finely chopped into small pieces, ensuring a mix of tender bits and crispy edges, giving it a unique texture.
3. Flavorful Seasonings: The chopped pork is then sautéed with aromatics such as onions, garlic, and sometimes green chilies. Soy sauce (or a soy sauce alternative like coconut aminos), vinegar (often cane vinegar), and calamansi juice (a citrus fruit native to the Philippines) are added for tanginess.
4. Eggs: A crucial component of Pork Sisig is the addition of beaten eggs, which are mixed into the sizzling meat mixture, providing a creamy texture and binding the ingredients together.
5. Serving and Presentation: Pork Sisig is typically served on a sizzling hot plate, garnished with chopped green onions, fresh chilies, and sometimes topped with a raw egg that cooks slightly from the residual heat of the dish. It is often accompanied by steamed rice and sometimes a side of chopped tomatoes or atchara (pickled green papaya).
6. Variations: While pork is the traditional base, there are variations such as Chicken Sisig or Seafood Sisig, which use chicken meat or seafood like squid or tuna.

Cultural Significance:

• Pulutan: Pork Sisig is a popular pulutan, which refers to dishes served as appetizers or snacks during drinking sessions, particularly with beer or other alcoholic beverages.
• Regional Variations: Different regions in the Philippines have their own versions of Sisig, each with slight variations in ingredients and cooking methods, reflecting local tastes and preferences.
• Restaurant Staple: Beyond home kitchens, Sisig is also commonly found in Filipino restaurants and eateries, both domestically and internationally, due to its popularity and delicious flavors.

Overall, Filipino Pork Sisig is cherished not only for its rich flavors and textures but also for its cultural significance as a beloved dish enjoyed in social gatherings and everyday meals alike.

Here’s a sugar-free recipe for Filipino Pork Sisig, a popular dish known for its savory and tangy flavors:

Sugar-Free Filipino Pork Sisig

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 500g pork belly, boiled and chopped finely
• 1 large red onion, chopped
• 4 cloves garlic, minced
• 2-3 green chilies (siling pang-sigang), chopped (adjust to taste)
• 2 tablespoons soy sauce (or coconut aminos for a soy-free version)
• 2 tablespoons vinegar (preferably cane vinegar)
• 1 tablespoon olive oil or cooking oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon smoked paprika (optional, for flavor and color)
• 1 tablespoon calamansi juice or lemon juice
• 2 eggs, beaten
• Salt to taste
• Chopped green onions and fresh red chilies for garnish

Instructions:

Boil and Chop Pork:

• In a pot, boil the pork belly until tender. Drain and let it cool, then chop finely.

Sauté the Sisig:

• Heat olive oil in a large skillet or pan over medium heat. Add minced garlic and sauté until fragrant.
• Add chopped onions and green chilies, sauté until onions are translucent.

Adding Pork and Seasoning:

• Add the finely chopped pork belly to the skillet. Stir and cook until the pork is slightly crispy and browned.
• Season with soy sauce (or coconut aminos), vinegar, ground black pepper, and smoked paprika (if using). Mix well.

Finishing Touches:

• Pour in calamansi juice or lemon juice. Adjust seasoning with salt if needed.
• Push the sisig to the sides of the skillet to create a space in the center. Pour beaten eggs into the center and cook until scrambled.
• Mix the scrambled eggs with the rest of the sisig mixture until well combined and the eggs are cooked through.

Serve:

• Transfer the cooked Pork Sisig to a serving platter. Garnish with chopped green onions and fresh red chilies for added flavor and color.
• Serve hot as a main dish with steamed rice or as a pulutan (appetizer or snack with alcoholic drinks).

Nutritional Information (per serving):

• Calories: 350 kcal
• Carbohydrates: 5g
• Protein: 25g
• Fat: 26g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 590mg
• Fiber: 1g
• Sugar: 0g

Notes:

• Boiling the Pork: Boiling the pork belly beforehand ensures it becomes tender and easier to chop finely.
• Spice Level: Adjust the amount of green chilies according to your preference for spiciness.
• Nutritional Information: Values are approximate and can vary based on specific ingredients and serving sizes.

This sugar-free Pork Sisig recipe retains the authentic flavors of the dish while omitting added sugars, making it suitable for those looking to reduce sugar intake without sacrificing taste.