Filipino pork sisig with soy and chilli
A classic street food favourite from the Philippines with a modern twist: juicy pork neck and liver braised in Kikkoman Less Salt Soy Sauce, with onions, chilli and mayonnaise for a creamy, spicy depth of flavour.
Ingredients
For the dish:
Additional:
Garnish:
- Meat: 210 g
- Sauce: 100 g
- Tortilla: 60 g
- Green chilli: 10 g
Preparation
Step 1
Heat the oil in a very large pan (e.g. a tilting frying pan). Add the pork neck and liver and fry for 8–10 minutes until well browned all over.
Step 2
Add the garlic, onion and chilli and sauté for 4–5 minutes until softened and aromatic.
Step 3
Pour in the Kikkoman Less Salt Soy Sauce, vinegar and lemon juice, and simmer over a low heat for 15 minutes to let the flavours combine. Remove the pan from the heat and stir in the mayonnaise until a creamy consistency is achieved.
Step 4
Meanwhile, heat the oil in a large frying pan or on a griddle. Crack in the eggs one at a time and fry for 3–4 minutes. Season the fried eggs with salt.
Step 5
Top the hot meat with the fried eggs and green chilli and serve with the tortillas.
Tip
For a modern street food twist, try serving the pork sisig in a bao bun.
Recipe-ID: F1137
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