Leftover Grilled Country Pork Ribs SISIG

A Filipino dish called SISIG was the topic among foodies and in culinary world back in June thanks to Anthony Bourdain‘s announcement that it will be the next big food trend. SISIG is;

“.. a pork hash made with pork face, ears, cheeks and snout,” Philippe Garcesto, manager of the Filipino restaurant Maharlika in NYC, told HuffPost. “You dice it up, boil it, grill it, fry it and serve it sizzling hot with raw egg on top. It’s traditionally served with a side of garlic rice, and is a bar snack you eat while you’re drinking.”

Since fighting the astronomical amount of food waste in this country has become a big part of mainstream consciousness, we think Bourdain might be right in proclaiming sisig as the next big food trend ― or at least it’s one that we need. On average, Americans throw out nearly half of all of our perfectly edible food. Sisig dish was created with that very reason in mind, using a whole hog approach to cooking.

“Historically it first started in the Philippines when American GIs came in and were throwing out the cuts of pork they didn’t want. Filipinos would not let that go to waste, so they used every part of the pig,” explains Garcesto. That includes the face ― and of course, the snout. (source)

That’s how you make it if you’re going for the classic and I suppose the authentic sisig. However, not all Filipinos especially the ones who live outside the Philippines can avail of those ingredients, i.e pig brains. If you can find it in Asian stores chances are they’re expensive therefore we’ve learned how make it with merely just chopped grilled/fried pork steaks/chops and a few substitutes here and there yet still having that scrumptious sisig flavor. I have made a lot of sisig this way. My husband LOVES it especially around grilling season because this is basically how he wants to eat any leftover grilled pork.

Leftover grilled country pork ribs seasoned with McCormick grill seasoning.

leftover grilled pork, chopped in cubes
2 strings of green onion(or 1 sm onion)chopped
2 big spoonfuls of mayonnaise
1/2 tsp of wasabi or wasabi mayonaise or horseradish sauce(optional but highly recommended)
sprinkle of red pepper flakes
sprinkle of black pepper
juice of 1 lemon
3 tbsp of soy sauce

In a large bowl, combine the sliced pork, lemon juice, soy sauce, green onions, red pepper flakes, black pepper, mayonnaise, and wasabi(optional). Stir everything together. Serve immediately or store in the fridge for next day’s lunch/dinner.

Eat it with rice or as lettuce wraps or as a side dish with your beer. Either way, SISIG is GOOD!

About Dexie J Wharton

Mother of 2. She drinks a lot of coffee on weekdays and she drinks wine on the weekend. She also eats a lot of chocolate, pork, and sushi.