This recipe was submitted by one of our readers, just like you.
"Pork Sizzling from lean meat and very minimal fat, spiced up by red onions, garlic, and green chilis. Flavorful and moist because of the butter, real mayo and egg. No innards or pig’s ear, as opposed to the original recipe of Kapampangan. When you think of sizzling, you think of the sizzle, the meat, the spices, the egg on top, and how good it is, especially when paired with cold drinks, and of course, RICE! You can now see seafood sizzling, like the famous Tahong (seafood) sizzling in Cavite, also Chicken sizzling, and even canned-food sizzling! It becomes endless!"
Preparation Time10 min
Cooking Time30 min
Cooking MethodGrilling, Skillet
- 200 grams pork pork belly or pork shoulder
- 1 cup chopped red onions
- 2 tablespoons minced garlic
- 2 tablespoons cane vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ground black pepper
- 2 tablespoons real mayo
- 1 medium size egg
- 1 tablespoon butter
- 2 tablespoons calamansi juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Knorr liquid seasoning
- Chopped green chilis
- Cooking oil
Marinate and grill or fry. Marinate the pork in salt, pepper, and Worcestershire sauce for at least 10 mins. If you have the space and time, grill the pork in high heat just to give it the smokey aroma, for added taste. If not, you can just fry it in medium high heat, just to get that crunch on the outside, and juicy on the inside. Once pork pieces or slab have been grilled or fried, let it rest for at least a minute or two. Slice the pork into small pieces, or to your desired size. Set it aside.
Cook the sisig. Heat your pan or wok in medium heat. Put about a tablespoon or two of oil, and add a tablespoon of the red onions, and the minced garlic. Add a pinch of salt to release the aroma of the spices. When you can already smell the garlic, add the chopped meat and the vinegar. Let the vinegar acidity evaporate. Then, add the soy sauce and Knorr liquid seasoning. Add more ground black pepper as you like. Mix well. Add the butter and let it melt. Mix well with the meat. If you will not be using a sizzling plate, add the egg and incorporate with the pork sisig. Add the real mayo and mix. Add the remaining red onions and the chopped green chilis. Mix for about 30 seconds to 1 min, until they are well combined. Towards the end, add the kalamansi juice and mix it with the pork sisig meat for just a few seconds.
It is now ready to be served!