This Sisig Hooray hack doubles as a home kitchen-friendly sisig recipe—no grill, pig ears, or sizzling plate required. Just like the food court joint, you toss chopped bits of crispy pork belly in a mayo-based sisig sauce. Chopped banana chilies give it a touch of heat. Crushed chicharon adds porkiness and texture. Fried eggs are optional, but don't forget the calamansi—its juice adds brightness while cutting through the rich, fatty pork.
- 100g chicken liver
- ½ cup sweet mayonnaise
- 1 tsp liquid seasoning
- 300g 1-inch thick boneless pork belly (rashers)
- 1 ½ liter water
- 1 ½ tbsp salt
- 1 ½ tbsp vinegar
- 2 siling pangsigang (banana chili), chopped
- ½ red onion, minced
- 3 pieces chicharon, crushed
- hot sauce, to taste
- liquid seasoning, to taste
Make the Sisig Sauce
Add oil to a pan over high heat. When pan starts to smoke, add liver. Season with salt and fry until a crust forms on one side. Reduce heat to medium-low, flip liver, and fry until cooked through. Transfer to a bowl.
Mash liver with a fork. Add mayonnaise and liquid seasoning. Mix until well-combined. Set aside until ready to use.
Make the Sisig
Fill a pot with water and bring to a boil over high heat. Season water with salt and vinegar (1 tablespoon each per liter of water).
Add pork belly and boil for 10 to 15 minutes, or until fat turns translucent and soft. Do not over-boil—the skin won't crisp up if too much water is absorbed.
Remove pork with tongs and let dry on a metal rack for 10 minutes. Pat off any moisture on the pork with paper towels.
Add oil to a wok until half full. Heat on medium until temperature reaches 300°F (150°C). Prepare a heatproof plate lined with paper towels.
Fry pork until it starts to brown, around 10 minutes. You don't want your pork to be extra crispy at this stage. Transfer to the lined plate to drain excess oil.
Increase heat to high and heat up oil until it starts to smoke. Return pork into the hot oil and fry until skin is crispy. Remove with tongs and let rest for at least 10 minutes.
Chop up pork with a cleaver, first into strips then into small cubes.
Transfer chopped pork to the bowl with the sisig sauce. Add chili, onion, crushed chicharon, hot sauce, and liquid seasoning. Mix with a spoon until ingredients are well combined and evenly distributed. Transfer to a low bowl and serve hot with steamed rice, fried eggs, and halved calamansi.