Filipino Grilled Pork Sisig with Calamansi and Chilies
A sizzling and flavorful Filipino dish made from grilled pork, accentuated by the tang of calamansi and a hint of spice from chilies. Perfect as an appetizer or main course.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Combine and Marinate Ingredients
Combine pork belly, garlic, soy sauce, calamansi juice, and black pepper in a bowl.
Tip: Use fresh calamansi juice for the most authentic flavor.
- 2
Coat the Pork
Mix well to ensure the pork is fully coated.
- 3
Refrigerate
Cover and marinate in the refrigerator for at least 30 minutes.
Tip: Do not leave the pork marinating at room temperature for food safety.
Preparing the Sisig Mixture
- 1
Prepare the Mixture
In a separate bowl, combine the chopped onion, chilies, mayonnaise, and liver spread.
- 2
Mix Ingredients
Mix until well combined and set aside.
- 3
Season
Adjust salt according to taste.
How to Make Filipino Grilled Pork Sisig with Calamansi and Chilies
Total time: 2 h · Yields 4 servings
- 1
Grill the Pork
Preheat a grill and cook the marinated pork on medium-high heat until cooked through and slightly charred.
- 2
Chop the Pork
Let the grilled pork rest for a few minutes, then chop into small pieces.
- 3
Combine Mixture
In a mixing bowl, combine grilled pork with the sisig mixture, tossing to coat evenly.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can marinate and grill the pork a day ahead. Assemble just before serving for best results.
What can I use as a substitute for calamansi?
Substitute calamansi juice with a mix of lemon and lime juices to achieve a similar tangy flavor.
Can I use a different cut of pork?
Yes, pork shoulder or pork jowl work well as alternatives.
Is there a vegetarian version?
You can use tofu or mushroom as a meat substitute and follow the same preparation for a vegetarian sisig.
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