Are you a fan of Filipino cuisine? If so, you’ve probably heard of sisig, a popular dish made with chopped pork and a variety of seasonings. But have you ever tried adding mayonnaise to the mix?
This creamy twist on the classic recipe is sure to impress your taste buds. In this article, we’ll show you how to cook pork sisig with mayonnaise, step by step. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will result in a delicious and satisfying meal.
So grab your apron and let’s get cooking!
How To Cook Pork Sisig With Mayonnaise?
To start, you’ll need to boil pork belly in a pot of water until it’s tender. This should take around 30-40 minutes. Once it’s done, let it air dry and then season it with salt. You can then either pan-fry the pork in hot oil until it’s crisp or oven-fry it in a 230-degree Celsius heated oven for 30 minutes. Once the pork is cooked, chop it into small pieces and set it aside.
Next, heat some oil in a skillet or cast iron pan. Add garlic and onions and sauté until they’re translucent. Then, add red and green chilies and stir for a few seconds until they’re fragrant. Add the chopped fried pork belly or lechon and stir-fry for 2-3 minutes.
Pour in some liquid seasoning, soy sauce, and liver paste, along with half of the calamansi juice. Season with black pepper and stir until the meat is well coated with the sauce. Finally, stir in some mayonnaise.
If you want to add a raw egg to your sisig, make two craters in the mixture and crack two eggs into them (save the whites for another use). Let the residual heat cook the egg. Remove from the heat and top with more raw onions.
Ingredients You’ll Need
To cook pork sisig with mayonnaise, you’ll need the following ingredients:
– Pork belly (500 grams)
– Black peppercorns
– Bay leaf
– Onion
– Garlic
– Salt
– Fish sauce
– Canola oil
– Red onion (1)
– Ginger (1-inch piece)
– Chicken liver (1/4 cup, chopped – optional)
– Green chili (1, sliced)
– Bird’s eye chili (to taste, sliced)
– Knorr Liquid Seasoning (to taste)
– Lady’s Choice real mayonnaise (5 tablespoons)
– Calamansi (3 pieces)
You’ll also need some additional ingredients to add more flavor and texture to your sisig. These include fresh lime juice, low sodium soy sauce, and an egg if you want to add it as a topping. You can also garnish your dish with scallions and lime wedges for added freshness and tanginess.
Preparing The Pork
To prepare the pork for pork sisig with mayonnaise, you’ll need to start by boiling pork belly in a pot of water until it’s tender. This process should take around 30-40 minutes. Once the pork is cooked, let it air dry and then season it with salt.
After seasoning, you can either pan-fry the pork in hot oil until it’s crisp or oven-fry it in a heated oven at 230 degrees Celsius for 30 minutes. Once the pork is cooked, chop it into small pieces and set it aside.
By following these steps, you’ll have perfectly cooked pork that’s ready to be added to your sisig dish. Remember to season the pork well and cook it until it’s crispy to add texture and flavor to your dish.
Making The Seasoning Mix
To make the seasoning mix for your pork sisig with mayonnaise, you’ll need fish sauce, black pepper, canola oil, red onion, ginger, chicken liver (optional), green chili, bird’s eye chili, Knorr Liquid Seasoning, Lady’s Choice real mayonnaise, and calamansi.
Start by seasoning your boiled and chopped pork belly with fish sauce and black pepper according to your taste. In a pan, heat up some canola oil and sauté chopped red onions and ginger until they’re fragrant. Add the optional chicken liver and sauté until it’s cooked.
Next, add the chopped pork belly and both types of chili to the pan. Season with Knorr Liquid Seasoning according to your taste. Turn off the heat and add Lady’s Choice Real Mayonnaise to the mixture. Mix well until everything is evenly coated.
Finally, squeeze in some calamansi juice to give your sisig a citrusy kick. You can adjust the amount of calamansi juice and liquid seasoning according to your preference. Serve hot with rice or as a pulutan (appetizer) with your favorite alcoholic beverage.
Cooking The Sisig
Now it’s time to cook the sisig. Start by sautéing some ginger in a pan. If you’re not a fan of the gaminess of chicken liver, you can add ginger to help reduce it. Once the ginger is fragrant, add the chopped chicken liver and cook it thoroughly.
Next, add the minced meat (pork belly and ears) and make sure to blend all the ingredients together. This will balance the flavor of the dish. After blending, add the seasonings and spices according to your preference.
You have the option to use a metal plate to serve the dish, but it can also be served on a regular plate. If you want to add some extra flavor, you can top the sisig with an egg (raw or cooked) or some calamansi juice.
If you’re making sisig with mayonnaise, you can follow a slightly different process. Boil pig ears and face in a pot of water with black peppercorns, bay leaf, onion, and garlic until they’re tender but not soft. Drain them in a colander until they’re dry and cut them into small strips.
In a big bowl, toss in ginger, onion, chili, ground pepper, vinegar, mayonnaise, and season with salt to taste. Add the cut ears and face parts to the bowl and mix everything together well.
Whether you’re making sisig with or without mayonnaise, serve it warm or on a sizzling plate for a delicious and flavorful meal.
Adding The Mayonnaise
Mayonnaise is a key ingredient that adds a creamy and tangy flavor to pork sisig. It’s important to note that mayonnaise should be added at the end of the cooking process to prevent it from breaking down and becoming too oily. To add the mayonnaise, simply stir it into the skillet or cast iron pan after the meat has been coated with the sauce.
The mayonnaise will help to thicken the sauce and give it a smooth texture. Additionally, it will help to balance out the saltiness of the soy sauce and liquid seasoning, while also adding a touch of sweetness. You can use any type of mayonnaise, but it’s recommended to use a high-quality brand for the best results.
When adding the mayonnaise, start with a small amount and gradually increase until you reach your desired taste. Be sure to taste the dish as you go along and adjust accordingly. Too much mayonnaise can overpower the other flavors in the dish, so use it sparingly.
Serving Suggestions And Tips
Once you’ve cooked your pork sisig with mayonnaise, there are a few different ways you can serve it. One popular option is to scoop the sisig onto a hot, lightly oiled sizzler platter or a regular serving plate. Then, chop some red onion and scatter the pieces on top. Make two craters in the sisig and crack two eggs, putting one yolk into each indentation. Drizzle with some mayonnaise (if you’re using it) and add several fresh calamansi halves to the plate. You can also scatter some chicharrones on top, breaking them into smaller pieces if they’re large. Finally, squeeze the juice from the calamansi, mix it in with the egg and mayonnaise, and enjoy your sisig with garlic rice.
If you prefer a saucier version of sisig, you can add more liquid seasoning or soy sauce to your liking. You can also adjust the amount of mayonnaise you use depending on how creamy you want your dish to be.
To make your sisig even more flavorful, consider adding some ginger while sautéing the garlic and onions. This will help reduce the gaminess of the chicken liver and add an extra layer of depth to the dish.
If you’re looking for a healthier version of sisig, you can opt for pork belly instead of pig’s head or mask. This will make your dish less fatty but still delicious.
Lastly, don’t forget to serve your sisig hot! This dish is best enjoyed fresh off the stove or sizzling plate.