Sizzling Pork Sisig
Chef Gabriel Majaba
With its bold fusion of Asian and Latin elements, Filipino cuisine is poised to become popular with American eaters looking for the next ethnic adventure. Every part of the pig is used by Filipino cooks, and pork sisig is traditionally made with the pig’s liver, ears and jowls. At Kapistahan Grill in Los Angeles, chef Majaba elevates the peasant dish by substituting pork belly for those lesser-known parts and serving the sisig in a sizzling cast iron skillet. A mix of chili pepper spice, sour vinegar and pungent ginger characterizes the dish with Filipino flavor.
Canola oil, as needed
1 large red onion, diced
1 tbsp. minced fresh ginger
1-2 tsp. minced hot chili peppers
1 lb. pork belly, twice-cooked and diced
Vinegar, to taste
Lemon juice, to taste
Salt and pepper, to taste
- In large skillet, heat canola oil. Add red onion, ginger and chilies; saute until tender.
- Add diced pork belly and cook until heated through.
- Finish with vinegar, lemon juice, salt and pepper to taste.
- Serve in a sizzling cast iron skillet.
Photo courtesy of National Pork Board