How to Cook Sisig the Easy Way (It Feels Like Cheating!)

Real sisig takes all day: boiling the pig's head, grilling it over charcoal and chopping it by hand. This version takes about thirty minutes and tastes like the one at the carinderia. The cheat is store-bought lechon kawali from the Filipino or Asian market, crisped again in butter and tossed in a sour, peppery dressing with calamansi, spicy vinegar and a secret spoonful of liver spread. I'm Lorna, Kapampangan, born in Pampanga where sisig comes from, and I've cooked for my family in California for thirty-one years. Tita's shortcut, no apologies. Recipe (serves 6 to 8, or one big party): • 4.5 lb (2 kg) lechon kawali, chopped into small cubes, the size of your thumb tip • 1 red onion + 1 yellow onion, chopped (half cooked, half raw on top) • 8 Thai chilies, chopped, plus extra on the side • ½ stick butter (or oil) Dressing: • ½ cup sukang pinakurat (spiced coconut vinegar), or any cane vinegar • 1 small bottle calamansi juice (about 150 ml), or lemon • 4 tbsp liquid seasoning (Knorr or Maggi) • ½ small can liver spread (Reno or any brand) • Lots of black pepper • Mayonnaise optional, on your own plate only Steps: Heat your sizzling plate (or cast-iron skillet) in the oven at 400°F. Melt the butter over medium-high heat and crisp the lechon kawali without stirring too much. Add half the onions, then the chilies. Crisp for 10 to 15 minutes, turning now and then. Mix the dressing and taste it. It should be sour first, then salty, then warm. Toss the pork with about two thirds of the dressing. Keep the rest on the side. Rest a few minutes, then fry again for about 10 minutes until the edges crisp up again. Pile it onto the hot plate. Top with the raw onions, extra chilies and calamansi. No Filipino store near you? Make the lechon kawali at home: boil pork belly strips with salt, peppercorns, bay leaves and garlic for 45 to 60 minutes, pat dry, refrigerate uncovered overnight, then air fry at 400°F for 25 to 30 minutes, turning once. The same dressing works for chicken sisig (rotisserie chicken, skin and all), tuna sisig and tofu sisig. Leftovers keep in the fridge for 3 to 4 days if you leave out the mayo. Crisp them again in a dry, hot pan, never the microwave. The next morning, make sisilog: sisig with garlic fried rice and a soft fried egg. How do you like your sisig: crispy, creamy or spicy? And mayonnaise, yes or no? Tell me where your family is from. I read every comment. Next video: palabok with the secret thickener.