CHEF FHRED'S PORK SISIG RECIPE

A beloved staple of Filipino cuisine, this sizzling pork sisig combines crispy pork belly, rich liver, and zesty calamansi for a bold, flavorful dish perfect for sharing. This version, crafted by Chef Fhred of Palay in Fitzroy, brings his signature balance of tradition and creativity, finished with a creamy touch of mayo and a hit of spice. Best enjoyed straight off a sizzling plate and perfectly paired with the refreshing, umami-laced NON2 Caramelised Pear & Kombu.

Serves: 4

Ingredients:

• Pork belly (skin-on, boneless): 500g
• Pork liver: 100g
• Red onion (finely chopped): 100g
• Garlic (minced): 15g
• Green chili (siling pangsigang, sliced): 15g
• Red chili (siling labuyo, finely chopped – optional/spicy): 5g
• Calamansi juice (or fresh lime/lemon): 30g (approx. 3 tbsp)
• Mayonnaise: 100g
• Soy sauce: 30g (approx. 2 tbsp)
• Vinegar (cane or white): 20g (approx. 1.5 tbsp)
• Salt: 5g
• Pepper: 2g
• Oil or pork fat (for frying): 30g
• Egg (optional, for serving on top): 1 whole
• Crispy chicharon (optional, crushed for garnish): 20g

Instructions:

1. Boil & Grill:

• Boil pork belly and pork liver in salted water until tender (about 30–40 mins).
• Grill or pan-sear until slightly charred. Chop into small cubes (about 0.5 cm).

2. Sauté:

• In a hot pan, add oil or pork fat.
• Sauté garlic and onions until fragrant and soft.
• Add chopped pork belly and liver. Sauté for 5 minutes.

3. Flavour:

• Add soy sauce, vinegar, and calamansi juice. Let simmer for 2 minutes.
• Stir in chilies and season with salt and pepper.

4. Finish:

• Turn off heat and fold in mayonnaise for creaminess.
• Optional: Crack an egg on top if serving on a sizzling plate, and let it cook slightly in the residual heat.

5. Serve:

• Garnish with crushed chicharon, extra chili, or fresh calamansi halves.
• Serve on a hot sizzling plate or in a bowl with garlic rice and a glass of NON2 Caramelised Pear & Kombu.