The best days during Yuletide season falls in between Christmas and New Year—everyone gets to rest and we're all still lingering from all the leftover food from Noche Buena + the heightened excitement for Media Noche food.
Lechon is no stranger to every Filipino's leftover list. Aside from frying and transforming it into paksiw, we present to you—lechon sisig.
If you're serious about partying, you serve Filipino lechon (also litson) as your centerpiece: a slow-roasted suckling pig with crackling mahogany skin. Beneath the crispy skin lies tender meat, seasoned with aromatics like lemongrass and garlic. It is served either with vinegar or liver sauce for dipping.
Originating from Pampanga, traditional sisig uses parts of livestock that are usually discarded like chicken liver, the pig’s face and ears, and sometimes even the pig’s brain. The fatty, gamey flavors work well with the dish’s main seasonings: onions, calamansi, and chili.
It's got the makings of the Filipino pulutan. It's even got that creamy texture sans the mayo, all done in 30 minutes. We did it with leftover sarsa, in case you're wondering how to use that up too.
In a bowl, mix sarsa, liquid seasoning, and calamansi juice. Set aside.
In a skillet over medium-high heat, add oil. Add white onion, garlic, chili, and cooked lechon. Cook until onion is browned and lechon is heated through, about 5 minutes.
Turn heat to low and add the sauce. Mix together until well coated and let cook until the sauce begins to thicken.
Remove from heat and serve with egg if using.
