dinner · dairy-free
Skillet pork sisig
Ground pork seared until crisp, then mixed with red onion, garlic and serrano and finished with soy and calamansi over rice. Salty, sour and spicy.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the red onion, mince the garlic and serrano, and stir together the soy sauce and calamansi juice. If you can't find calamansi, equal parts lemon and lime juice stand in.
-
2
Press the ground pork into an even layer in a wide skillet over medium-high heat and leave it alone for 3 minutes so it browns. Break it into small crumbles and keep cooking until it reaches 71°C (160°F) and is crisp at the edges.
-
3
Pour off most of the fat. Stir in the onion, garlic and serrano and cook 2 minutes, stirring now and then.
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4
Take the pan off the heat, stir in the soy and citrus mixture, and spoon it over the warm jasmine rice.
