Sisig - Fried Pigs Head Image

Sisig - Fried Pigs Head

If These Meals Could Talk - "Mary San Pablo"

45
Prep Time
(Minutes)
180
Cook Time
(Minutes)

Ingredients

For the pork ballotine

  • ½ pig head
  • 2 carrots, peeled and roughly chopped
  • 2 onions, quartered
  • 1 celery head, roughly chopped
  • 3 garlic bulbs, halved
  • 2 green chillies, pierced
  • 2 tbsp neutral oil

For the pickled red onion

  • 4 tbsp sugar cane vinegar (or (apple) cider vinegar), or to taste
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 red onion, peeled and thinly sliced in rounds

For the garlic chips

  • 1 bulb garlic, peeled and thinly sliced
  • 3-4 tbsp neutral oil

For the fried egg

  • 4 eggs

For the dipping sauce

  • 3 tbsp soy sauce (Datu Puti brand if possible)
  • 3 tbsp calamansi (or lemon) juice

To serve

  • 4 spring (green) onions, thinly sliced into rounds
  • 5 red birds eye chillies, thinly sliced
  • Maldon sea salt and freshly ground black pepper
  • 3 calamansi (if not available, 1 lemon), halved

Steps

For the pork ballotine

  1. To make the ballotine, place the pig head in a large pot and cover with water. Bring to a gentle boil. Add the carrots, onions, celery, garlic and chillies and simmer for 2 hours, or until the head meat is tender.
  2. Remove the head from the pot and allow to cool slightly. Once cool enough to handle, pick the meat and skin. Shred the meat into a bowl. Thinly slice the skin, add to the bowl, season with salt and pepper and mix.
  3. Line your work surface with cling film, spread out the mix allowing 10cm (4 inches) either side to tie the ends.
  4. Roll the meat tightly into a sausage, piercing the cling film in a few places if air bubbles form. Chill for a minimum of 3 hours (ideally overnight).
  5. Preheat the oven to 180°C/350°F/Gas mark 4.
  6. Cut the ballotine into 3cm (1¼ inch) rounds, ready to fry. Heat the oil in a frying pan and fry the slices over a medium heat for 5 minutes. Transfer to the oven for 2-3 mins.

For the pickled red onion

  1. To make the pickled red onion, combine the vinegar, sugar and salt. Steep the red onion in this mixture and set aside.

For the garlic chips

  1. To make the garlic chips, heat the oil in a small pan over a medium-low heat, add the sliced garlic. Cook, stirring occasionally until the garlic turns golden. Lift the garlic out onto kitchen paper to absorb any excess oil. Reserve the remaining oil to fry the eggs

For the fried egg

  1. To make the fried eggs, pour 2 tbsp of the reserved garlicky oil into a pan over a medium heat. Carefully crack the eggs into the pan, turn the heat down to low and cook, tilting the pan and basting the eggs with the hot fat so that the tops of the eggs can be lightly cooked, too. After about 1 minute, the eggs will be ready. Remove the pan from the heat and lift the eggs out. Rest on kitchen paper for a couple of seconds, before putting onto a warmed plate and serve as soon as possible.

For the dipping sauce

  1. To make the dipping sauce, combine the soy sauce and citrus juice.

To serve

  1. To serve, place two slices of the sisig side-by-side on each plate. Place a fried egg atop one slice and scatter over the garlic chips, chilli and spring onion.
  2. Create a small mound of pickled red onion next to the sisig slices.
  3. Garnish with calamansi halves (or lemon wedges). Serve the dipping sauce alongside.