If you're craving sisig at home, you're less likely to cleave fresh pork maskara to bits a la Sisig Hooray than to reach for the ready-to-cook sisig. Whether frozen or canned, it's ready to dump onto a hot skillet at a moment's notice.
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.
And while sisig makes for amazing pulutan, the dish can feel too greasy for lunch. Our solution: turn it into fried rice. The extra carb balances out the fat; so does the bright, zippy calamansi mayo that goes on top. Crispy eggs complete the dish.
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