Canned sisig can't compare to sizzling sisig on a hot plate, but sometimes you have to make do with what you got. Here's how to upgrade your canned sisig: make a mayo liver sauce for extra creaminess; add chopped onions, garlic, and chilies; and garnish with crushed chicharon. Treat it like corned beef, basically: fry it in its own fat and cook until extra crispy. And don't forget the sliced calamansi—it's not sisig without it! The citrus helps cut through the rich, fatty flavors.
- ¼ cup Kewpie mayo
- 1 ½ tbsp liver spread, preferably Purefoods or Reno
- ¼ tsp Knorr liquid seasoning
- 1 medium red onion
- 2 red chilies
- 1 siling haba
- 1–2 tbsp oil
- 3 cans Purefoods canned sisig
- 1 tbsp minced garlic
- 1 tbsp minced green onions
- crumbled chicharon
- calamansi, halved
Make mayo liver sauce: Combine Kewpie mayo, liver spread, and liquid seasoning in a bowl. Mix until smooth and set aside.
Dice red onion and slice chilies diagonally. Reserve half for garnish.
Heat oil in a pan over medium-low heat. Add canned sisig and spread out meat in an even layer. Let cook until the bottom is browned, then stir frequently until the meat looks dry and most of the liquid has evaporated.
Add minced garlic and cook for 1 minute. Add green onions, half of the diced onion, and half of the sliced chilies. Stir and cook until aromatics are well distributed.
To serve, transfer sisig onto a plate. Add a dollop of mayo liver sauce on top. Garnish with reserved onions, chilies, and crushed chicharon. Place sliced calamansi on the side, for squeezing over the sisig. Serve with steamed rice.
Use your favorite crunchy chicharon as garnish. We used Carl's Special Chicharon.