She Strengthens

The Art of Sisig: A Filipino Delicacy

Sisig, a traditional Filipino dish, has gained popularity worldwide for its unique flavors and textures. In its native province of Pampanga, sisig is a humble dish made from chopped pig ears and jowls, boiled, braised, and fried to perfection. However, modern twists on this classic recipe have elevated it to new heights.

A Modern Take on Sisig

Chef William Pilz’s version of sisig, served from his Filipino food truck in San Francisco, was a game-changer. By adding sustainably raised pork shoulder to the mix and marinating the meats in an aromatic soy brine, Pilz created a recipe that’s both accessible and flavorful. This two-day process may seem daunting, but the payoff is well worth the effort.

Key Ingredients and Accompaniments

To make Pilz’s sisig, you’ll need:

• Pork shoulder
• Pig’s ear
• Jowl
• Soy sauce
• Sugar
• Lemongrass
• Ginger
• Garlic
• Black peppercorns
• Bay leaves
• Calamansi juice (or lime juice as a substitute)
• Steamed white rice
• Cold beer

The Brining Process

The first step in making sisig is to create the brine. Combine soy sauce, sugar, lemongrass, ginger, garlic, black peppercorns, and bay leaves in a medium saucepan. Bring to a boil, then let it cool to room temperature. Refrigerate the brine for at least 2 hours before using it to marinate the pork shoulder and jowl.

Cooking the Pork

Once the brine is ready, add the pork shoulder and jowl, making sure they’re completely submerged. Refrigerate for at least 12 hours. Then, cook the pork shoulder in the oven until it’s fork-tender, and the jowl until it’s cooked through but still springy to the touch.

Assembling the Sisig

Cut the cooked pork shoulder and jowl into medium dice. Slice the pig’s ear into thin strips, discarding any tough cartilage pieces. Heat a large frying pan over medium-high heat and add the jowl, browning it on all sides. Remove the jowl and set it aside. Add the onion and chiles to the pan, cooking until softened. Then, add the pork shoulder, ear, and browned jowl, stirring to combine. Cook until everything is warmed through and sizzling. Finally, add calamansi juice and soy sauce to taste, serving the sisig immediately with steamed rice.

Tips and Variations

For a more authentic experience, try using a meat purveyor who specializes in whole-animal butchery for the jowl and pig’s ear. If you can’t find calamansi, fresh lime juice makes a suitable substitute. Feel free to experiment with different seasonings and ingredients to make the recipe your own.

With its rich flavors and textures, sisig is a dish that’s sure to impress. So why not give it a try and experience the bold flavors of Filipino cuisine?