Announcements

Pistahan Facebook Livestream Saturday, August 14, 2021. Culinary Pavilion programming begins at 12:00pm. Featuring: Fatima David, Chef Cocoy, Chef Francis and Dian Ang, and Chef Dennis

Lechon Sisig recipe

2 cups diced Lechon
2 tbsp canola cooking oil
¼ cup fine chopped ginger 
½ cup fine diced onions
½ cup fine diced jalapeños 
¼ cup fine chopped cilantro
1 lime
½ cup special vinegar soy sauce blend. (See recipe below)

Step 1. Prepare vinegar soy sauce blend first.

Combine all ingredients below in a large mixing bowl and mix well. Set aside. The longer it sits, the better it will taste.

½ cup white distilled vinegar
½ cup soy sauce 
2 tbsp sugar
1 tsp kosher salt
1 tbsp crushed black pepper
¼ cup chopped onions
¼ cup chopped jalapeños 
(Strain before using)

Step 2. The Sisig. 

Place sauté pan or wok on high heat. Add canola oil until oil starts to shimmer. Pan should be HOT!

Sauté ginger and half of your onions and jalapeños until you get some color on them (reserve the rest for finishing the dish). Remember to toss the pan every once in a while so that everything mixes and cooks evenly. 

Throw your diced pork into the pan while continuously tossing the ingredients around, pausing every once in a while to put a good char on everything. 

Once the pork starts to get nice charred edges and has heated thru, add ½ cup  of the vinegar soy sauce blend to the pan while continuously mixing and tossing the pan. 

Finally, add the remaining onions and jalapeños along with the chopped cilantro. 

Squeeze lime juice over everything and toss for another 30 seconds. immediately transfer to a plate or a very hot cast iron sizzling platter. 

It’s ready to eat!