HOMEMADE SISIG RECIPE : PIG EAR AND LIVER PATE
Classic sisig can be intimidating to make on a weeknight when you have to process the meat from scratch. By utilizing pre-cooked pig ear capsules from the Prep Lab, this recipe gets straight to the fun part: searing the meat and building the perfect balance of savory, sweet, and tangy flavors. The addition of pork liver pate provides a rich, velvety baseline that binds the crispy pig ears together, eliminating the hassle of handling raw liver.
COOK AND PREP TIME
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2-3
INGREDIENTS
The Meat & Pan Seasonings
2 cups pre-cooked pig ear capsule, finely chopped (Link: Pig Ear & Broth Prep Guide)
1 tablespoon cooking oil or butter
2 tablespoons pork liver pate
1 tablespoon soy sauce
1 teaspoon sugar
Salt and cracked black pepper to taste
The Aromatics & Finishing Sauce
1 large red onion, finely diced
3 tablespoons soy sauce
2 tablespoons calamansi juice
1 teaspoon sugar
2 tablespoons water (to dilute)
1 to 2 tablespoons crunchy chili garlic sauce (Link: Crispy Chili Garlic Recipe)
STEP-BY-STEP INSTRUCTIONS
1. Sear the Pig Ears
Heat your oil or butter in a pan over medium-high heat. Toss in your finely chopped, pre-cooked pig ears. Cook them for 5 to 7 minutes, stirring frequently, until the edges turn golden brown and crisp up nicely in their own natural oils.
2. Infuse the Pate and Season
Turn the heat down to medium. Add the pork liver pate directly into the pan, using your spoon to break it up and coat the crispy pig ears completely. Season the mixture with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and a generous pinch of salt and cracked black pepper. Stir well for 2 minutes until the pate melts into a smooth, savory glaze.
Option A: The Sizzling Plate Finish
Whisk the finishing sauce ingredients (3 tablespoons soy sauce, 2 tablespoons calamansi juice, 1 teaspoon sugar, and 2 tablespoons water) in a small bowl until the sugar dissolves.
Heat your metal sizzling plate on the stove until it is smoking hot.
Spread the raw diced red onions evenly across the hot plate, then immediately pile the warm sisig mixture right on top of the onions.
Pour the finishing sauce directly over the sizzling plate right before bringing it to the table, allowing the onions to soften slightly and caramelize against the hot iron.
Spoon a generous dollop of the crunchy chili garlic right on top of the pile so the heat blooms the garlic aroma as it hits the table.
Option B: The Stovetop Sauté Alternative (No Sizzling Plate)
Push the seasoned sisig mixture to one side of your frying pan.
Drop the diced red onions into the empty side of the pan and sauté them briefly for about 1 minute just to take away their raw bite while keeping their crunch.
Whisk the finishing sauce ingredients (3 tablespoons soy sauce, 2 tablespoons calamansi juice, 1 teaspoon sugar, and 2 tablespoons water) together in a small bowl, then pour it straight into the pan.
Toss the sisig, onions, and sauce together quickly over high heat for 30 seconds until the liquid glazes the meat.
Turn off the stove, fold in your chili garlic quickly so it distributes evenly, and transfer to a serving platter to serve immediately.
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