Sisig (Filipino Sizzling Pork)

Name: Sisig (Filipino Sizzling Pork)
Prep time: 17 h
Cook time: 17 h
Total time: 17 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 10 whole black peppercorns; 454 grams boneless pork shoulder, also known as pork butt; 227 grams uncooked pigs ear (about; 6 mediums garlic cloves, smashed; 1 (4-inch) piece fresh ginger, unpeeled and cut crosswise into 1/2-inch; 789 milliliters granulated sugar; 3 mediums lemongrass stalks, trimmed and cut crosswise into 1-inch pieces; 2 Tbsps freshly squeezed calamansi or lime juice (about 1 medium lime or 1 large calamansi), plus more as needed; 454 grams skinless fresh pork jowl; 3 serrano chiles, stems, seeds, and ribs removed and finely chopped; 2 Tbsps soy sauce, plus more as needed; 3 Tbsps vegetable oil; 59 milliliters water; 1 small yellow onion, medium dice

Need a gluten free and dairy free main course? Sisig (Filipino Sizzling Pork) could be an excellent recipe to try. This recipe makes 6 servings with 838 calories, 32g of protein, and 26g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 17 hours. If you have granulated sugar, piece ginger, water, and a few other ingredients on hand, you can make it. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert.

Instructions

Place all of the ingredients except the water in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add the pork shoulder and jowl to the cold brine and invert a small plate over them to keep them completely submerged. Cover and refrigerate at least 12 hours.

Ingredients you will need

Pork Shoulder

Brine

Heat the oven to 300°F and arrange a rack in the middle.Scrape off any excess marinade or solids from the jowl, remove it to a plate, cover with plastic wrap, and refrigerate. Scrape off any excess marinade or solids from the shoulder and remove it to a plate; set aside.Set a strainer over a large bowl, pour the brine through it, and discard the contents of the strainer. Set the strained brine aside.

Ingredients you will need

Marinade

Brine

Wrap

Equipment you will use

Plastic Wrap

Sieve

Bowl

Oven

Heat 2 tablespoons of the oil in a medium frying pan over medium-low heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pork shoulder and cook, turning occasionally, until it’s browned on all sides, about 5 minutes total, adjusting the heat as necessary so that the pork doesn’t burn.

Ingredients you will need

Pork Shoulder

Pork

Remove the shoulder to a clean plate and set aside.Wipe the oil out of the pan with a paper towel and return the pan to medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add the water, use a wooden spoon to scrape up the browned bits that have accumulated on the bottom of the pan, and bring to a simmer.Return the pork shoulder to the pan, add about 1 1/2 cups of the reserved brine (enough to come about halfway up the side of the pork), and bring to a simmer. Cover the pan with foil and transfer it to the oven. Braise until the shoulder is fork-tender, flipping it halfway through, about 3 hours total.

Ingredients you will need

Pork Shoulder

Brine

Water

Pork

Equipment you will use

Wooden Spoon

Aluminum Foil

Oven

Frying Pan

Transfer the shoulder and its cooking liquid to a medium bowl and set aside to cool for at least 1 hour. Meanwhile, cook the pig’s ear.

Equipment you will use

Bowl

Place the remaining brine and the pig’s ear in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the tip of a knife inserted into the ear meets only slight resistance, about 3 hours.

Ingredients you will need

Brine

Equipment you will use

Sauce Pan

Knife

Remove the ear to a clean plate and let it cool to room temperature; discard the contents of the saucepan. Meanwhile, cook the jowl.Increase the oven temperature to 400°F. Pat the reserved jowl dry with paper towels.

Equipment you will use

Paper Towels

Sauce Pan

Oven

Heat the remaining tablespoon of oil in a medium frying pan over medium-low heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the jowl and brown it on all sides, adjusting the heat as necessary so that it doesn’t burn, about 5 to 8 minutes total.

Remove the jowl to a baking sheet and bake in the oven until it’s cooked through but still springy to the touch, about 30 minutes.

Equipment you will use

Baking Sheet

Oven

Cut the shoulder into medium dice, discarding any large pieces of fat; set aside.

Cut the jowl into medium dice; set aside.

Cut the ear in half lengthwise, then slice crosswise into 1/8-inch-thick strips, discarding any tough, thick cartilage pieces near the base of the ear; set aside.

Ingredients you will need

Base

Heat a large frying pan over medium-high heat until hot.

Equipment you will use

Frying Pan

Add the jowl and brown on all sides, stirring occasionally, about 5 minutes.

Transfer to a paper-towel-lined plate and set aside.

Remove all but 1 tablespoon of fat from the pan and return the pan to medium heat.

Equipment you will use

Frying Pan

Add the onion and chiles and cook, scraping up any browned bits that have accumulated on the bottom of the pan with a wooden spoon, until softened, about 3 minutes.

Ingredients you will need

Chili Pepper

Onion

Equipment you will use

Wooden Spoon

Frying Pan

Add the shoulder, ear, and browned jowl and stir to combine. Cook, stirring occasionally, until everything is warmed through and sizzling, about 5 minutes.

Add the measured calamansi or lime juice and measured soy sauce and stir to combine. Taste the mixture—it should have a good balance of salty, tangy, and spicy.

Ingredients you will need

Lime Juice