From the recipe collection
Sisig Matua
Old-style Kapampangan sisig of boiled and charred pork head meat dressed with vinegar, calamansi, onion, ginger, and chili—without mayonnaise.
- Prep time
- 35 min
- Cook time
- 1 hr 30 min
- Yield
- 6
- Audio recipe
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Ingredients
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Method
- Simmer the pork cheeks, ears, and jowl with water, quartered onion, sliced ginger, bay leaves, and peppercorns until tender but still firm enough to grill.
- Drain and chill uncovered until the surfaces are dry.
- Grill or broil the pork until smoky and blistered at the edges.
- Rest the meat for 5 minutes, then chop it into small uneven pieces so some bites remain crisp and others tender.
- Whisk vinegar, calamansi, fish sauce, black pepper, minced ginger, and chilies.
- Toss the warm chopped pork with red onion and dressing and let it stand 10 minutes.
- Taste and adjust sourness or salt without adding mayonnaise or cream.
- Serve warm or at room temperature.
