How to Cook Delicious Pork Sisig with Mayonnaise

Pork sisig is a popular Filipino dish that is often considered a main dish or appetizer. It is made up of pig parts like minced pork, ears, and face. Onions, chili peppers, and chicken liver are also commonly added. Sisig is beloved for its unique texture and bold, savory umami flavor. The mayonnaise in the recipe makes the sisig even richer and creamier. If you want to make delicious pork sisig at home, here is a simple recipe with mayonnaise and tips for cooking it to perfection.

Ingredients You’ll Need

• 1 lb pig ears
• 1 lb pig snout
• 1 lb pork belly
• 2 onions, minced
• 2 tsp salt
• 4 tbsp crushed ginger
• 3 bay leaves
• 1 quart water

For the sisig dressing:

• 1/2 cup mayonnaise
• 2 tbsp cane vinegar
• 1/4 tsp black pepper
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup liver spread
• 2 limes, juiced
• 1 tbsp liquid seasoning

Step-By-Step Cooking Instructions

1. Boil the Pork Parts

• In a large pot, combine the pig ears, snout, pork belly, ginger, bay leaves, 2 tsp salt and 1 quart water.
• Bring to a boil over high heat, then reduce heat to medium-low and simmer for 1 hour.
• Remove the pork from the pot and drain the water.

Boiling the pork first ensures it becomes tender and infused with flavor.

2. Grill the Pork

• Preheat your grill to medium-high heat.
• Place the boiled pork parts on the grill and cook for 5 minutes per side.
• Remove from the grill and set aside to cool slightly.

Grilling gives the pork nice charred bits and a smoky flavor.

3. Make the Sisig Dressing

• In a small bowl, combine the mayonnaise, cane vinegar, black pepper, salt, sugar, liver spread, lime juice and liquid seasoning.
• Whisk well until thoroughly combined.

The mayonnaise makes the dressing rich and creamy while the vinegar provides a tangy flavor.

4. Chop and Mix the Pork

• Chop the grilled pork into small pieces.
• Transfer to a large bowl along with the minced onions.
• Add the sisig dressing and toss everything together well.

Chopping the pork into smaller pieces gives the sisig a better texture.

5. Cook and Serve

• Heat a skillet over medium-high heat.
• Add the dressed pork mixture and cook for 2-3 minutes, stirring frequently.
• Transfer to a serving plate and top with more onions if desired.
• Serve immediately while hot. Enjoy!

Cooking the dressed pork browns it slightly and allows the flavors to further meld together.

Tips for Making Perfect Pork Sisig

• For the most authentic flavor, use pork jowl or pork cheek instead of pork belly.
• Add some chopped bird’s eye chilies for extra spice.
• Garnish with crushed chicharon or a raw egg for richness.
• Serve on a hot sizzling plate to keep it piping hot.
• Use fresh calamansi juice instead of regular lime for best flavor.
• Add a splash of white vinegar for some extra zing.
• Fry the liver first to intensify its flavor before adding to the dressing.
• Use homemade mayonnaise for the creamiest, freshest flavor.
• Substitute chicken livers if you can’t find liver spread.
• Play around with different pork parts like snout and ears for texture.
• Slice the pork into bigger pieces if you prefer heartier bites.
• Make it with chicken or seafood like tuna or milkfish for lighter options.

With its perfect blend of pork, spices, and creamy mayo dressing, this Filipino-style sisig is an absolute crowd-pleaser. The keys are finding the right pork parts, charring the meat, and letting the flavors marinate together. Adjust the recipe based on your preferences for a personalized touch. Serve this sizzling hot at your next gathering for a dish that will leave everyone wanting more!