Pork Sisig…revisited!

For the love of ‘Sisig’…a Filipino cuisine, considered mainly in our culture as a side dish, or even a snack…along with a bottle of ice-cold beer 😉 The word ‘Sisig’ refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice (kalamansi) or vinegar, then seasoned in salt, pepper and other spices.
What I made for you is Sizzling Pork Sisig alongside Indian Basmati Rice with a vinegar and chili pepper-based dip for the pork.  An easy and versatile recipe you can make, as well!


  • 1-2 pounds boneless pork (you can substitute pork with chicken or fish), cubed; or if using fish, chopped, boneless
  • 1 whole red onion, chopped
  • 1 tablespoon lemon-pepper seasoning
  • 1 tablespoon onion powder
  • 1/2 -1 tablespoon chili powder (depending on how spicy you like it)
  • 1 tablespoon sugar ( I like to use the fine sugar or organic, but this is optional)
  • 1 small fresh lime, and extra for garnish
  • Salt and pepper to taste
  • 1 cup chicharrón, finely chopped but not pulverized ( I just buy the ones from the potato chip aisle at local grocer, and if you like spicy, get the spicy ones!) (optional ingredient)
  • 1 small Serrano chili pepper, chopped and extra round cuts for garnish


  1. In a large cast iron skillet (or an oven-safe pan), saute the pork (or other meat/fish) until golden brown in color, about 20 minutes.  I personally like to add freshly squeezed lime onto the meat whilst sauteing it, as well as, a pinch of salt and a dash of pepper to enhance the flavor of the meat.
  2. When the meat is done, combine it with the lemon-pepper seasoning, onion powder, chili powder, sugar, fresh squeezed lime, and chopped Serrano peppers in a large bowl; mix well.  You can choose to marinate it for about 30 minutes, but it’s optional.
  3. Meanwhile, set the oven to broil (If you chose to marinate the meat, set the oven to broil after the meat has marinated).
  4. Put the marinated meat back into the cast iron skillet and place it in the oven.  (I took slices of lime and placed it on top of the meat)
  5. Broil for another 20 minutes or until the meat/or fish is fully cooked.  You can check it once and mix the meat in the skillet to achieve an even brown texture.
  6. When fully cooked, mix in the chicharrón (for an added crunchy texture, optional) and place it in a sizzling platter (optional); garnish with chili pepper if desired.  Serve with a vinegar and chili-peppered base dip, if also desired.  NOTE:
  7. Best serve with white, Basmati, fried rice or eat as is.  Please enjoy!--gcc

For the Basmati Rice:

Ingredients and Directions–

  • 2 cups grain = 4 cups cooked rice in a rice cooker or pot.
  • In a separate pan, take the cooked Basmati rice and make it into fried rice using butter and garnish with cilantro.

For homemade butter: CLICK HERE

For the Vinegar and Chili-based dip:

Ingredients and directions–

  • To make the vinegar/chili pepper-based dip, use white vinegar, fresh ground pepper, pinch of salt and finely chopped Serrano peppers.


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