Pork Sisig
Make a better Sisig. Our Sisig recipe is filled with Kikkoman’s umami flavor.
Ingredients
250g skin-on pork belly, cut to 2 long piece (roughly 2 inch thick)
250g pork ears
150 gms of chicken livers (optional)
Spices and seasoning:
6 whole star anise
2 dried bay leaves
2 scallions, cut to 2 inch length
8 cloves of garlinc. slice to halves vertically
1 inch piece ginger, sliced in 1/8 inch thick
1 stalk lemon grass, smash and cut to 2-inch length
1 tbsp black peppercorns
3 tbsps of Kikkoman Soy Sauce
10 cups water
Vegetable oil for brushing
1 tbsp vegetable oil (optional, if pork belly is lean and less fat)
2 to 3 pcs of red chili pepper, thinly sliced (optional)
8 cloves garlic minced
1 medium size red onion, diced
skewers (for the chicken livers if using)
Sisig Sauce:
2 tbsps Kikkoman Soy Sauce
1/4 calamansi Juice
4 tsps brown sugar
Garnish
1 stalk scallions, chopped
1 egg
Serve with
Kikkoman Liquid Seasoning
Calamansi
Hot Sauce
Cooked rice
Preparation
2 dried bay leaves
2 scallions, cut to 2 inch length
8 cloves of garlinc. slice to halves vertically
1 inch piece ginger, sliced in 1/8 inch thick
1 stalk lemon grass, smash and cut to 2-inch length
1 tbsp black peppercorns
3 tbsps of Kikkoman Soy Sauce
In a bowl mix all spices (star anise, bay leaves, 2-inch pieces of scallion, garlic halves, ginger lemongrass, peppercorns) and Kikkoman Soy Sauce.
skewers (for the chicken livers if using)
Skewer chicken livers. Brush each skewered chicken livers with the spice and Kikkoman Soy Sauce mix.
Set aside for grilling.
250g pork ears
In a pot place the pork belly and ear. Season with some salt. Pour the remainig spice mix and soy sauce.
Let meat marinade for 30 mins. Set aside.
8 cloves garlic minced
1 medium size red onion, diced
Prepare all other ingredients. Mince red chili peppers and garlic.
Dice the onion. Chop the scallions. Set aside.
Remove from heat and it the whole pot of meat with the liquid and spices cool to room temperature.
When cool enough to handle prepare to grill.
Brush the cooked pork belly, pork ear and the set aside skewered chicken liver with vegetable oil to prepare for grilling.
Heat up grill to 400oF if using a gas grill or 425oF for electric grill.
Option to use a coal grill as well.
Place the pork skin-side down over the indirect heat porttion of the gas grill. (do not place in direct heat for gas grill and coal grill,
grill until some of the fat is rendered and the skin is starting to crisp, about 15 mins.
Move the pork to the direct heat portion of the grill (for gas grill and coal grill). At the same time place the skewered chicken liver.
For the pork belly and ear. Continue to cook until slightly charred and the skin is crisp, moving the pork when flare-up occur, 8 mins.
For the chicken livers turn every 3 mins. Cook until well done about 12 to 15 mins.
Remove the pork and chicken livers from the grill and let cool.
cut the pork into 1/4 inch cubes and set aside.
Finely chop the chicken livers and set aside.
1/4 calamansi Juice
4 tsps brown sugar
Combine the calamansi jice, brown sugar and Kikkoman Soy Sauce in a small bowl. Stir to hel dissolve sugar. Set aside.
Preheat a large casti-iron skillet over medium-high heat. Heat up oil (if using) and add cut up pork belly and ear.
Pan fry the meat but continuously stirring and scraping any bits that stick to the pan as the pork begins to crisp, about 5 to 8 min andd in the chicken liver and contine to pan fry until everything is slightly crispy or browned.
Add in the calamansi, sugar and soy sauce mixture. Cook and stir until sauce reduces to 10% and sauce becomes thick and coating the meat and liver.
Add the onions and minced garlic. Continue to stir to prevent the garlic from burning about 2 to 3 mins or until fragrant.
Turn off the heat and stir in the Thai chiles (if using) and scallions.
Create a well in the center of the cast-iron skillet. Option to crack an egg in the well to cook the egg.
to serve:
Mix the meat and egg together. Option to add hot sauce and Kikkoman Liquid Seasoning.
Great with cooked rice and cold beer.
