Sizzling Pork Sisig

Sizzling Pork Sisig Recipe from Philippines: Ingredients & Steps

Region / culture: Philippines, Southeast Asia | Preparation time: 1 hour | Cooking time: 1 hour and 35 minutes | Servings: 6

Introduction

Zydeco Stomp Gumbo is a flavorful and hearty dish that originates from the southern region of Louisiana. This dish is a fusion of French, African, Spanish, and Native American culinary influences, resulting in a unique and delicious flavor profile. It is a perfect comfort food for any occasion, especially during the colder months.

History

Gumbo has a rich history in Louisiana, with its roots tracing back to the early 18th century. The dish was originally created by African slaves who combined their cooking techniques with the ingredients available in the region. Over time, gumbo evolved to include a variety of proteins such as chicken, sausage, seafood, and vegetables. Zydeco Stomp Gumbo is a modern twist on this classic dish, incorporating bold flavors and spices that are characteristic of Cajun and Creole cuisine.

Ingredients

2 lb (907 g) pork, with ear and jowl
1 lb (454 g) pork liver
1 minced onion (red, white, or yellow only)
1 head of garlic, chopped
5 pieces of red chili peppers
0.25 cup of red bell pepper
0.25 cup of soy sauce (dark or light only)
5 tsp of calamansi juice
1 large egg
mayonnaise (optional)

How to prepare

Boil the pork ear with pepper and salt until it becomes tender. You can determine its tenderness by checking if a fork can easily pass through it. This process usually takes around 1-1.5 hours. On the last minute of boiling, add the liver. Be careful not to overboil the liver.
Remove the ear and liver from the water and let them stand for approximately 30 minutes.
Place the ear on an aluminum-lined tray and broil it for 25 minutes. You can also broil the liver for 10 minutes, but be cautious not to overcook it.
Using a chef's knife or cleaver, chop the ears and liver into small pieces.
In a pan, sauté garlic, onion, bell pepper, and red chili pepper. Then, add the pork ear. Season with soy sauce and calamansi. Add the liver and mix everything together.
Pour the mixture into a sizzling plate.
Top it with a fresh egg and mix everything while it is still hot. If desired, you can also add mayonnaise. Serve it hot and plain over rice.

Variations

Substitute chicken with turkey or duck for a different flavor profile.
Add in additional vegetables such as bell peppers, celery, or corn for extra texture and color.
Use different types of sausage such as andouille or chorizo for a spicier kick.

Cooking Tips & Tricks

When making the roux, be sure to stir constantly to prevent burning and achieve the desired color.

- For a richer flavor, use homemade chicken broth instead of store-bought.

- Adjust the amount of Cajun seasoning to suit your taste preferences.

- To save time, you can use pre-cooked shrimp and crab meat instead of raw.

Serving Suggestions

Serve Zydeco Stomp Gumbo over cooked rice, with a side of crusty French bread for dipping. Garnish with chopped green onions or parsley for added freshness.

Cooking Techniques

Browning the chicken and sausage adds depth of flavor to the dish.

- Creating a roux is essential for thickening the gumbo and adding a nutty flavor.

- Simmering the gumbo slowly allows the flavors to meld together and develop.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version.

- Replace okra with file powder for a different thickening agent.

- Swap out the seafood for additional chicken or sausage for a heartier dish.

Make Ahead Tips

Zydeco Stomp Gumbo can be made ahead of time and reheated before serving. Store the gumbo in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Presentation Ideas

Serve Zydeco Stomp Gumbo in individual bowls garnished with a sprinkle of Cajun seasoning and a lemon wedge. Pair with a side salad or coleslaw for a complete meal.

Pairing Recommendations

Pair Zydeco Stomp Gumbo with a glass of cold beer or a crisp white wine such as Sauvignon Blanc. For a non-alcoholic option, try serving with sweet tea or lemonade.

Storage and Reheating Instructions

Store leftover Zydeco Stomp Gumbo in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

450

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 22g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 38g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 30%

- Calcium: 10%

- Iron: 25%

Alergens

Contains shellfish (crab, shrimp)

- May contain gluten (flour)

Summary

Zydeco Stomp Gumbo is a well-balanced dish that provides a good source of protein, fiber, and essential vitamins and minerals. However, it is high in fat and carbohydrates, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Zydeco Stomp Gumbo is a flavorful and satisfying dish that combines a variety of proteins, vegetables, and spices to create a delicious meal. With a rich history and cultural significance, this dish is a must-try for anyone looking to experience the flavors of Louisiana cuisine. Enjoy this gumbo with friends and family for a memorable dining experience.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago when I stumbled upon it during a trip to the Philippines. I was wandering through a bustling market in Manila, surrounded by the sights and sounds of a vibrant culture. The air was filled with the aroma of spices and sizzling meats, drawing me towards a small food stall where a woman was expertly cooking up a dish that would forever change my culinary repertoire.

As I approached the stall, I watched in awe as the woman deftly chopped and sizzled pork belly, onions, and chili peppers in a hot skillet. The tantalizing aroma wafted towards me, making my mouth water in anticipation. I couldn't resist asking the woman for the recipe, and to my delight, she graciously shared it with me. She explained that the dish was called Sizzling Pork Sisig, a popular Filipino dish known for its bold flavors and unique texture.

I took notes as she walked me through the steps, from marinating the pork in a mixture of soy sauce, calamansi juice, and garlic, to grilling it until crispy and then finely chopping it into bite-sized pieces. She added a generous amount of chopped onions, chili peppers, and a splash of vinegar to the sizzling pan, creating a symphony of flavors that danced on my taste buds.

I couldn't wait to recreate this dish in my own kitchen, so I purchased the necessary ingredients from the market and headed back to my temporary home in Manila. That evening, I set to work following the woman's instructions, feeling a sense of excitement and pride as the dish began to take shape before my eyes.

The aroma that filled my kitchen was intoxicating, a tantalizing blend of savory, spicy, and tangy notes that reminded me of my time in the bustling market. I couldn't wait to taste the finished dish, so when it was finally ready, I eagerly took my first bite.

The flavors exploded in my mouth, each bite a delicious medley of tender pork, crunchy onions, and fiery chili peppers. The dish was a symphony of flavors, each one complementing the other in perfect harmony. I knew then that this recipe would become a staple in my cooking repertoire, a dish that would transport me back to that bustling market in Manila every time I made it.

Over the years, I have perfected my own version of Sizzling Pork Sisig, tweaking the recipe to suit my tastes and experimenting with different techniques to enhance the flavors. I have shared this dish with friends and family, who have all fallen in love with its bold and vibrant flavors.

The memory of discovering this recipe for the first time will always hold a special place in my heart. It was a moment of serendipity, a chance encounter that led me to a culinary gem that would become a beloved favorite. I am grateful to the woman in the market who shared her recipe with me, and I will always cherish the memories of that day in Manila when I first tasted Sizzling Pork Sisig.