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Chef RV's Crispy Pork Sisig

groups6 servingsspeedMediumcountertopsPrep: 360 minsskilletCook: 60 minsscheduleTotal: 420 minsoutdoor_grillBoiledlocal_fire_departmentMedium
Allergens:warningEggswarningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

  • circleThe pork liempo needs to be air dried for half a day before frying.12h
01
Active Cooking
00:01:02

Place 3 kg pork liempo in a large pot. Add 4 quartered red onions, 1/2 cup pounded garlic with skin, 1/2 cup rock salt, 2 tbsp cracked black pepper, 5 bay leaves, and 1/2 cup fish sauce. Pour enough water to cover the meat. Simmer over medium heat for 45 to 60 minutes until the pork is fork tender.

local_fire_departmentmedium heat, 45 to 60 minutes
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Watch out

Ensure there is enough water to keep the meat submerged while simmering, otherwise it will cook unevenly.

Ingredients:pork liempo (3 kg)red onion (4 piece)Garlic (0.5 cup)Rock Salt (0.5 cup)crushed black pepper (2 tbsp)bay leaves (5 piece)fish sauce (0.5 cup)
Tools:stockpot
02
Waiting Time
00:02:30
warningStay safe

Be careful when removing hot meat from boiling broth to avoid burns.

Transfer the boiled pork liempo from the hot water using tongs and place it on a tray with a cooling rack. Air dry it; ideally for half a day to remove excess moisture, otherwise it will splatter dangerously.

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Watch out

Do not cover while air drying, otherwise trapped heat will create moisture on the skin.

Ingredients:pork liempo
Tools:cooling racktongs
03
Active Cooking
00:02:58
warningStay safe

Watch out for hot oil and splattering; lower the meat gently into the wok.

Cut the dried pork liempo into large chunks. Heat enough oil in a wok. Deep fry the meat over low to medium heat so it gets crispy inside and out until golden brown like lechon kawali, then remove and drain on paper towels.

local_fire_departmentlow to medium flame
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Watch out

Keep the flame on low to medium to ensure the inside gets crispy, otherwise the skin will burn quickly while the inside remains uncooked.

Ingredients:pork liempooil (1 l)
Tools:wokslotted strainer
04
Active Cooking
00:03:55
warningStay safe

Be very careful when chopping rapidly with two sharp knives to avoid cutting your fingers.

Remove the bones from the fried pork liempo. Chop them into large chunks first, then use two knives or a cleaver to chop finely on a cutting board into perfect sisig-sized pieces without turning it into mush.

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Watch out

Do not chop it excessively fine until it becomes mushy, otherwise it will lose its crunchy texture and turn soggy.

Ingredients:pork liempo
Tools:cutting boardcleaver
05
Active Cooking
00:05:38

Put the chopped crispy pork in a mixing bowl. Add 3 finely chopped red onions, a splash of soy sauce, calamansi juice, a splash of fish sauce, a little white sugar, and sliced red chilies and green chilies for heat. Mix all ingredients well.

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Watch out

Do not add too much fish sauce and soy sauce because the meat is already salted from boiling

just add a splash for seasoning

Ingredients:red onion (3 piece)soy sauce (2 tbsp)Calamansi or lemon juice (4 tbsp)fish sauce (2 tbsp)white sugar (1 tsp)red chili (3 piece)green chili pepper (4 piece)
Tools:mixing bowl
06
Active Cooking
00:06:28
warningStay safe

Be careful when handling and pouring onto the extremely hot cast iron sizzling plate to avoid severe burns.

Put cooking oil on the sizzling plate and heat it on the stove. Pour the mixed sisig mixture onto the hot sizzling plate. Let it sizzle for around a minute, then garnish with additional chopped green chilies on top.

local_fire_departmentmedium high heat
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Watch out

Make sure the sizzling plate is hot enough before adding the sisig to get the proper sound and prevent sticking.

Ingredients:green chili pepper
Tools:sizzling plate
07
Active Cooking
00:11:57

Crack a raw egg and place it in the center of the sizzling sisig. Let it cook slightly using the remaining heat of the sizzling plate before serving.

local_fire_departmentresidual heat of sizzling plate
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Watch out

Do not let the bottom burn while waiting for the egg to cook

turn off the heat once the plate is hot enough

Ingredients:Egg (1 piece)
Tools:sizzling plate

groceryAll Ingredients

pork liempo3 kg
Rock Salt0.5 cup
crushed black pepper2 tbsp
fish sauce0.5 cup
red onion7 piece
Garlic0.5 cup
bay leaves5 piece
oil1 l
Calamansi or lemon juice4 tbsp
soy sauce2 tbsp
white sugar1 tsp
red chili3 piece
green chili pepper4 piece
Egg1 piece

blenderAll Tools Needed

stockpotcooling racktongswokslotted strainercutting boardcleavermixing bowlsizzling plate