Sizzling Sisig (Filipino Crispy Pork with Eggs)

• servings: 4 servings
• active time: 5 minutes
• total time: 1 hour 55 minutes

Ingredients

1/4 pound (115g) chicken livers (optional)

2 pounds (905g) skinless, boneless pork shoulder, or pig ears, snout and/or jowl (see notes)

2 cups (475ml) plus 1 tablespoon (15ml) neutral oil, such as canola or vegetable oil, divided

10 medium garlic cloves, minced

1/2 medium red onion (about 4 ounces; 115g), finely diced

1/4 cup (60ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti

3 tablespoons (45ml) calamansi juice (see notes)

2 bird’s eye chiles, stemmed, seeded, and minced

4 large eggs (7 ounces; 200g)

2 tablespoons (1 ounce; 30g) mayonnaise

1 scallion, ends trimmed and sliced thinly on a bias, for garnish

Cooked white rice, for serving

Calamansi halves, for serving (see notes)

Directions

If using chicken livers, place in a countertop blender and process until smooth. Transfer puréed livers to a small bowl, cover, and refrigerate.

If using pork shoulder, blot dry with paper towels, cut into 1/2-inch pieces, then proceed to Step 3. If using pig ears, snout, and/or jowl, place pork in stockpot or Dutch oven, cover with water and boil until tender, between 60 to 90 minutes. Using tongs, transfer pig ears, snout, and/or jowl to a rimmed baking sheet and set aside until cool enough to handle. Blot dry with paper towels and cut into 1/2-inch pieces, then proceed to Step 3.

Set a wire rack in a rimmed baking sheet lined with a double layer of paper towels. In a wok, heat 2 cups (475ml) oil over medium-high heat until it registers 375°F (190°C) on an instant-read thermometer. Working in 3 batches, carefully lower a third of the pork shoulder, pig ears, snout, and/or jowl into the oil and fry until lightly browned all over, about 1 minute. Using a slotted spoon or spider, transfer pork to prepared rack. Return oil to 375°F (190°C) and repeat with remaining pork. Set aside.

In a 12-inch cast iron skillet, heat remaining 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add garlic and onion and cook, stirring frequently, until softened and golden brown in color, about 3 minutes.

Add reserved fried pork, puréed chicken livers (if using), soy sauce, calamansi juice, and chiles, and mix until well combined.

Increase heat to high and bring to a boil. Break eggs directly into pan, spacing them evenly around perimeter. Lower heat to maintain a simmer, cover, and cook, without stirring, until egg whites are opaque and yolks are runny but turning yellow on the edges, about 3 minutes.

Add mayonnaise and scallion and mix with pork and eggs until fully combined. Serve immediately with cooked white rice and calamansi halves.

Nutrition

• Calories: 929 kcal
• Total Fat: 63 g
• Saturated Fat: 21 g
• Unsaturated Fat: 0 g
• Cholesterol: 393 mg
• Sodium: 1166 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 63 g