Sisig
My aunt, whom I affectionately call Tita, resides in the Philippines and is married to a man who I call Tito Balong. He is the proud owner of Kambingan ni Balong, a restaurant located in Nabunturan, just a 45-minute drive northeast of Tagum City. It's been quite some time since my last visit in 2017, and during that time, the restaurant's structure underwent a remarkable transformation. What once had its skeleton exposed is now adorned with elegant quartz countertops, coffered ceilings, ceiling fans, and windows embellished with iron bars. The rapid development of infrastructure in the Mindanao province, where the restaurant is located, has been astonishing to witness.
During my visit in 2017, Tito Balong treated me to a delightful dish of sisig. Sisig, a Filipino delicacy, is crafted from a blend of pork ears, pork belly, chicken liver, and seasoned with calamansi, onions, and chili peppers. Best enjoyed with a side of vinegar and rice, sisig is a perfect accompaniment for drinks and a delightful dish to share with friends and family. Its flavor profile boasts a delightful combination of salty, tangy, and chewy textures. My Filipino-American aunt has her own unique method of preparing sisig—she prefers to boil the pork ears, belly, and snout before baking them until they achieve a crispy texture. Some opt to barbecue the meat for a charred flavor, while others deep fry it before chopping it into bite-sized pieces and mixing it into a mayo-based sauce.
Excitingly, this week I'll be preparing sisig at Mazama's restaurant as part of their special menu. I must admit, I feel a bit apprehensive as it's my first time making sisig, and instead of pork, I'll be using lamb legs! Wish me luck!
1 1/2 lbs pork fat back
2 lamb legs, diced
2 large onions, diced finely
1 cup ginger, minced
3/4 cups chili flakes
1 lb butter
¾ cup mayonnaise
1 cup garlic, minced
2 cups calamansi sauce*
pinch of salt
pinch of pepper
*calamansi sauce
2 cups lime juice
1 cup soy sauce
Preheat your oven to 375°F (190°C).
In a large pot, bring water to a boil. Add the pork fat back and diced lamb legs. Boil until the meat is tender, approximately 30-40 minutes.
Once tender, remove the meat from the pot and let it cool slightly. Dice the pork fat back and lamb legs into small, bite-sized pieces.
In a skillet or large pan, melt the butter over medium heat. Add the diced onions and minced ginger. Sauté until the onions are translucent and fragrant, about 5-7 minutes.
Add the diced pork Fat Back and lamb legs to the skillet. Cook until the meat is browned and slightly crispy, stirring occasionally, approximately 10-12 minutes.
Stir in the minced garlic and chili flakes. Cook for an additional 2-3 minutes to infuse the flavors.
Pour in the calamansi sauce and continue cooking for another 5 minutes, allowing the meat to absorb the flavors of the sauce.
Remove the skillet from heat and stir in the mayonnaise until well combined. Season with salt and pepper to taste.
Serve the sisig hot, garnished with additional chili flakes and diced onions if desired. Pair with vinegar on the side for dipping and steamed rice for a complete meal.
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