How A Filipino Chef Makes Traditional Pork Sisig | Passport Kitchen | Epicurious

Summary

Anton Dayrit shares a traditional Filipino recipe for pork sisig, a dish originating from Pampanga, the culinary capital of the Philippines. The dish is made with pork belly and pig maskara, braised with aromatics like bay leaves and garlic, then grilled for a smoky flavor. Key ingredients include calamansi for a tangy kick and mayonnaise for binding. Served with garlic fried rice, this sisig is a tribute to Filipino culinary heritage, offering a mix of textures and flavors that represent the country's rich history.

Takeaways

• 🍽️ Sisig is a traditional street food from the Philippines, originating from Pampanga, known as the culinary capital of the country.
• 🐷 The dish is typically made with pork belly and pork maskara, which is a specific cut that adds texture and a succulent, fatty element to the dish.
• 🔥 The preparation involves braising the pork with aromatics like bay leaves, black peppercorns, Spanish onions, and garlic, followed by grilling to impart a smoky flavor.
• ⏰ Cooking times vary, with the pork maskara taking approximately one and a half hours to braise and the pork belly cooking faster.
• 🍋 Calamansi, a citrus fruit with a lime and tangerine flavor, is a crucial ingredient that adds a sour and refreshing element to the dish.
• 🧄 Garlic is used generously in sisig, contributing to its bold flavor profile.
• 🥘 The dish is assembled with a mix of grilled pig face, deep-fried pork belly, and pork cracklings, creating a variety of textures and flavors.
• 🍚 Sisig is often served with garlic fried rice, which is seasoned simply to complement the rich flavors of the sisig.
• 🍳 The cooking process is labor-intensive, involving careful preparation and assembly of ingredients, but the result is a complex and satisfying dish.
• 🥚 A traditional touch to sisig is the addition of a raw egg on top, which is mixed in before serving for a creamy texture.

Q & A

What is sisig and where does it originate from?

Sisig is a traditional street food dish from the Philippines, originating in Pampanga, which is known as the culinary capital of the country.

What are the main ingredients used in traditional Pampanga sisig?

Traditional Pampanga sisig is made with pork belly and pork maskara, along with aromatics such as bay leaves, black peppercorns, Spanish onions, and garlic.

How does calamansi juice play a significant role in sisig?

Calamansi juice is one of the most important ingredients in sisig, providing a unique lime and tangerine flavor that is irreplaceable in the dish.

What is the purpose of grilling the pig face in sisig preparation?

Grilling the pig face imparts a smoky flavor to the sisig and makes it easier to work with after cooking. It also helps to achieve a desired texture and char.

Why is the pig maskara used in sisig?

Pig maskara is used in sisig for its succulent, fatty texture, which adds a unique and rich flavor to the dish.

How long does it typically take to cook the pork for sisig?

The pork for sisig is cooked for approximately one and a half hours for the pork face and one hour for the pork belly.

What is the significance of the mayonnaise in the sisig recipe?

Mayonnaise is used in the sisig recipe as a binder, helping to hold the dish together and providing a creamy texture.

Why is the pork belly seasoned with salt before being put into the oven?

Seasoning the pork belly with salt before baking helps to dry out the skin, resulting in a crispy texture.

How is the fried rice prepared to accompany the sisig?

The fried rice is prepared with garlic, butter, and a seasoning made from dehydrated mushrooms and salt, which adds umami flavor to the rice.

What is the traditional way to serve sisig?

Traditionally, sisig is served with an egg cracked on top, garnished with green onions, chilies, and chicharron, and served with calamansi on the side.

Why is the sisig dish considered complex?

Sisig is considered complex due to the combination of multiple preparations of pork, various textures, and flavors that come together in one dish.