Pork sisig
Crispy, tangy, spicy chopped pork with onions and chiles, topped with a runny egg, the Filipino favorite made easy with ground pork.
- 35 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.24 a serving
- 740 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 1 lb ground pork
- 1 red onion, diced
- 2 jalapeños, finely chopped
- 4 cloves garlic, minced
- 2 limes, juiced
- 2 tbsp mayonnaise
- 4 large eggs
- 2 stalks green onions, sliced
From your pantry
- 2¼ cups water
- 2 tbsp soy sauce
- ½ tsp black pepper
- 1 tbsp vegetable oil
Each serving has about 740 calories, 32 g protein, 66 g carbs and 38 g fat, and costs about $2.24 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No red onions? White onions or yellow onions work.
- No limes? Lemons work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it with the water in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low, and cook 18 minutes.
Low heatTimer: 18 min
Heat a large over medium-high and cook the pork 8 to 10 minutes, breaking it up and then leaving it alone for stretches, until deeply and with no pink left.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 9 min
Dolly’s tip: Keep going past just cooked. The crunchy browned bits are the whole point of sisig.Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Add the onion, jalapeños and garlic and cook 3 minutes, stirring, until the onion .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium-high heatTimer: 3 min
Stir in the soy sauce, lime juice and pepper and cook 1 minute more.
Medium heatTimer: 1 min
Take the pan off the heat and stir in the mayonnaise until the pork looks creamy.
In a second skillet, heat the oil over medium and fry the eggs 3 to 4 minutes, until the whites are set, the yolks are still soft and the edges are .
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 3 min 30 sec
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Serve the sisig over rice with a fried egg on top and the green onions scattered over.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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