Pork Sisig

Pork sisig brings chopped pork together with a rich dressing. Vanjo Merano’s version uses pig ears, snout and belly, with mayonnaise, liver spread and lime. He presents it as food for gatherings with drinks, or as a meal with rice.

The three pork cuts boil with crushed ginger, bay leaves and salt in water. The meat is removed and the cooking water drained before the pieces grill on both sides and cool.

The dressing mixes Lady’s Choice mayonnaise, sukang iloko, ground black pepper, salt, sugar, liver spread, limes and Knorr Liquid Seasoning. The author identifies sukang iloko as vinegar made from fermented sugar-cane juice.

The grilled pork is chopped into small pieces and tossed with minced onions and the mixed dressing. It transfers to a serving plate, with a drink alongside or freshly cooked rice for a meal.

Ears, snout and belly give the chopped mixture varied textures. Mayonnaise brings creaminess, while lime and cane vinegar sharpen the meaty, salty character described by the author.