When it comes to debates about which Filipino dish best deserves the right to be called the National dish, it comes down to two factions: Team Sinigang and Team Adobo. But while these two go head to head in defending the right to be named as the country’s most iconic dish, another has been making strides, appearing as chips, fast food, and even as canned goods—the Sisig. Its latest reincarnation may be young compared to its seasoned contemporaries, but it’s no less worthy of the praise its garnered from no other than Anthony Bourdain and Andrew Zimmern.
Sisig’s fast rise to fame gave birth to various iterations but Sisig Hooray is undoubtedly one of the most recognizable among its fast food versions—not to mention one of the fastest serving times. If you previously thought that this version can’t be recreated at home, then this recipe is a treat for you—not only is it more accessible than the original sisig made from pig’s head but it’s also easy for the kitchen novice.
This dish has two important components, the sisig base and the sisig sauce. The sisig base makes use of deep fried pork belly that’s been softened by boiling, giving the dish both juiciness and crispness that sisig is known for. The sisig sauce mixes mayonnaise, liquid seasoning, and chicken liver for the distinct flavor of Sisig Hooray’s version. The sauce takes the flavors we associate with the dish and mixes it all together for a rich sauce that you can adjust according to to your tastes. The rest of the ingredients with the exception of pork rinds are the traditional components you’d find in your sisig, calamansi and red onion to cut through the richness of the entire dish and siling pangsigang for more spice. Go on, cook yourself a batch of Sisig Hooray’s pork sisig and join Team Sisig while you’re at it.
Sisig Hooray Pork Sisig
Yield: 3 servings
Time: 40 minutes
- 300g pork belly, boneless 1 inch thick
- 1½ liter water
- 1½ tbsp salt
- 1½ tbsp vinegar
- 2 banana chili, (siling pangsigang) chopped
- ½ red onion, minced
- 3 pcs pork rinds, crushed
- calamansi, halved
- hot sauce, to taste
- 100g chicken liver
- ½ cup sweet mayonnaise
- 1 tsp liquid seasoning
Procedure: Sisig Sauce
- Heat up a pan, add oil.
- When pan starts to smoke, add liver.
- Season with salt and turn when a nice crust appears on one side.
- Turn down heat and cook liver through in pan.
- When liver is cooked, transfer to a bowl.
- Mash liver with fork and mix well with mayonnaise and liquid seasoning.
- Season to taste.
- Fill a pot with water and bring to a boil.
- Season water with salt and vinegar. (1 tbsp of each per liter of water)
- Boil pork rashers for 10 to 15 minutes. Just till fat turns translucent and soft. Do not over-boil as the skin won’t crisp up if too much water water is absorbed.
- Drain pork and dry on a cooling rack for 10 minutes. Pat off any moisture on the pork.
- Fill a wok with oil around half full and heat over medium. (Around 150˚C with a thermometer, if you have one)
- Fry pork until it starts to brown but still isn’t crispy. (around 10 minutes)
- Remove pork from oil and lay over paper towels.
- Bring up the flame of the walk and heat up oil till it starts to smoke.
- Return pork into oil and fry until skin is crispy.
- Remove pork and let rest at least 10 minutes.
- Chop up pork with a big cleaver and mix with, chili and onion.
- Place in serving container and drizzle with sisig sauce, liquid seasoning, and hot sauce.
- Serve with a halved calamansi.