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
- 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.
- 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.
- Meanwhile, set the oven to broil (If you chose to marinate the meat, set the oven to broil after the meat has marinated).
- 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)
- 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.
- 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:
- Best serve with white, Basmati, fried rice or eat as is. Please enjoy!--gcc
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.
top it with egg. Mmm.
Ooh! You’re right! I keep forgetting to do that. Next time, for sure😉
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