How to Cook Delicious Pork Sisig with Mayonnaise

Pork sisig is a savory and mouthwatering Filipino dish that is loved by many for its rich and flavorful taste. This popular pulutan is made from chopped parts of a pig’s head and belly, which are grilled and then tossed in a zesty mayonnaise dressing.

While sisig can be made from other meats like chicken or seafood, pork sisig remains the most popular version. The addition of mayonnaise gives this dish a creamy and tangy flavor that complements the smoky pork perfectly If you want to learn how to cook authentic pork sisig with mayonnaise at home, then read on for the full recipe

Overview of Pork Sisig

Pork sisig originated in Pampanga, which is considered the culinary capital of the Philippines. The dish was invented by Lucia Cunanan, who was known as “Aling Lucing” and considered the “Sisig Queen”. She first made sisig by grilling and chopping parts of a pig’s head that were considered scraps.

The traditional sisig contains minced pork ears, cheeks, snout and liver, seasoned with calamansi, onions, and chili peppers. It is considered a pulutan, meaning it is appetizer or small dish that accompanies alcoholic drinks. Nowadays, pork belly, shoulder or jowl are more commonly used instead of the pig’s head.

There are also variations that use chicken, seafood or tofu instead of pork. The addition of mayonnaise gives the dish a unique creaminess. Sisig is typically served on a sizzling plate alongside white rice and ice-cold beer.

Benefits of Adding Mayonnaise

• Mayonnaise adds a rich, creamy texture that complements the crispy pork.

• It helps the seasoning and flavors coat the meat evenly.

• The tanginess from lemon juice or vinegar in mayo cuts through the fattiness of the pork

• It adds moisture and binds the ingredients together.

• Mayonnaise has an emulsifying ability that brings all the flavors together.

• The creaminess provides a nice contrast to the crunchy textures.

• It makes the dish easier to eat and scoop up with a fork.

Tips for Best Results

• Use a high-quality mayonnaise for maximum flavor. Avoid low-fat or diet mayo.

• Let the mayonnaise come to room temperature before adding to prevent curdling.

• Add mayonnaise after grilling the meat to prevent it from burning or melting off.

• Mix gently to evenly coat – overmixing can make the texture mushy.

• Add other ingredients like chilies, calamansi, onions, etc to the mayo first for more flavor.

• Adjust mayonnaise amount based on preference – start with 1⁄2 cup for 1 lb of pork.

• Use fresh, juicy calamansi or lemons if adding citrus juice to mayo.

• Chill the dressed sisig before serving for flavors to blend well.

• Top with more mayo when serving if desired for extra creaminess.

Step-By-Step Recipe

Now let’s go through the detailed steps for making authentic pork sisig with mayonnaise at home.

Ingredients:

• 1 lb pork belly, chopped into 1-inch cubes
• 1⁄2 cup mayonnaise
• 1 onion, diced
• 3 garlic cloves, minced
• 2-3 red chili peppers, sliced
• 2 tablespoons calamansi juice or lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• Vegetable oil for grilling
• Optional garnishes: onion leeks, toasted garlic bits, chili flakes

Instructions:

1. Prepare the pork belly by cutting it into 1-inch cubes. Place in a large bowl.

2. Add the soy sauce, salt, and pepper. Mix well and marinate for 30 minutes.

3. Heat up your grill or grill pan over medium-high heat. Lightly grease with vegetable oil.

4. Grill the pork for 2-3 minutes per side until nicely charred. Transfer to a plate.

5. While pork is grilling, combine the mayonnaise, onions, garlic, chilies, and calamansi juice in a bowl. Mix well and set aside.

6. Once pork has cooled slightly, chop into smaller pieces.

7. Add the pork to the mayonnaise dressing. Gently toss together until pork is evenly coated.

8. Transfer the dressed sisig to a serving platter. Garnish with onion leeks, garlic bits and chili flakes if desired.

9. Serve immediately while hot, alongside white rice and ice-cold beers. Enjoy!

Variations

There are many ways to customize your sisig based on your tastes:

• Use chicken or tuna instead of pork

• Add shrimps, mussels, clams or oysters for seafood sisig

• Mix pork parts like ears, jowls, liver for authentic texture

• Use vinegar instead of calamansi for tanginess

• Add spicy peppers like jalapenos or bird’s eye chili

• Top with cracked peppercorns, chicharon, or fried egg

• Serve with corn, mung bean sprouts, or green mangoes on the side

• Wrap in lettuce leaves for lettuce wraps

• Stuff into mini tacos or siopao as appetizers

• Turn into omelette, pizza, pasta, or fried rice

As you can see, the possibilities are endless when it comes to sisig recipes! Adjust it to your personal tastes and get creative.

FAQs

Can I use chicken or beef instead of pork?

Yes, you can use chicken, beef, seafood or even tofu to make non-pork versions. However, pork is the most traditional and gives the richest flavor.

Is it better to use a blender for the meat?

Chopping the meat by hand allows you to get a good texture with little meat bits. Blending will make it too fine and mushy.

How long does leftover sisig last in the fridge?

Leftover sisig will keep in the fridge for 3-4 days. Reheat gently before serving again.

Can you freeze sisig?

Yes, sisig can be frozen for 2-3 months. Let it thaw overnight before reheating to serve.

What is the best beer pairing?

Crisp, light beers like San Miguel or Lager are perfect pairings to cut through the sisig’s richness. Avoid heavy or dark beers.

Conclusion

Pork sisig made with mayonnaise is truly a mouthwatering Filipino dish that brings people together for good food and drinks. The key is using quality ingredients, proper technique and finding the right mayonnaise to creaminess ratio. Adjust the recipe based on your preferences and get creative with exciting new additions. Once you master this flavorful pork sisig with mayo, it will become your go-to dish for potlucks, parties or anytime you crave bold, garlicky, tangy flavors. Serve it sizzling hot and enjoy!