Pancit Sisig Recipe

You love noodles? Pancit sisig is all about noodles!

Description

Pancit Sisig is a delightful dish hailing from the Philippines. It's like a culinary playground where soft noodles, typically rice noodles, mingle with savory sisig goodness. Sisig, usually made from chopped and seasoned pig parts, brings a symphony of flavors to the dish, creating a melody that's both crunchy and succulent. Don't get me started on the noodles, you have to try it yourself.

I hope you enjoy the dish as much as I did, and don't forget to sprinkle lemon all over it!

Ingredients

• Sisig
• 1 kg whole pork neck and/or jowl | skin on
• 1 medium onion | peeled and diced
• 4 pcs birds eye chillies | minced
• 1/2 cup calamansi or lemon juice
• 4 cloves garlic | minced
• 1/2 thumb sized ginger, minced
• 3 tbsp Filipino soy sauce
• 1 tsp baking soda
• salt
• 2 pcs fresh egg
• Pancit
• 500 g Pancit bihon noodles
• 2 cups chicken broth
• 1/4 cabbage | sliced
• 1 red onion | sliced
• 4 cloves of garlic | minced
• 1 carrot | sliced
• 3/4 cup Chinese celery | chopped
• 1/3 cup Filipino soy sauce
• fish sauce
• pepper
• 1 lemon or calamansi | sliced
• oil
• choppen coriander, to garnish

Steps

1. Sisig
1. Rub baking soda directly on pork skin then season pork with salt and freshly ground black pepper
2. Place pork in baking rack with dipping tray and roast in a 160C pre heated oven for 2 hours
3. Increase heat to 180C and continue to roast for 45 minutes to 1 hour or until skin turns golden brown and crispy
4. Remove from oven and let it cool, once cool enough to handle chop into small pieces then place in a large bowl
5. Add 1/4 cup of calamansi juice, soy sauce, onion, and chillies into the bowl then toss to combine. Season with salt
6. Prepare a wok, plate on high heat then add a small amount of oil. Once it starts smoking add the seasoned chopped pork, garlic, onions, and ginger. Toss to mix and let the bottom sizzle and crisp
7. Turn off heat, drizzle remaining calamansi juice, season with freshly ground black pepper and top with raw egg, give it one last mix to distribute egg evenly, then set aside
2. Pancit
1. Soak noodles in water for a maximum of 10 minutes. Makes it soft and easier to handle when cooking
2. Using a wok, add oil and sauté garlic and onions in medium heat
3. Add chicken broth and all remaining vegetables, bring to boil
4. Once boiling, add noodles and soy sauce, stir fry and cook for 5 minutes
5. Season with fish sauce and freshly ground black pepper
3. Place pancit on a serving platter, top it with sisig as much or as little as you like, garnish with chopped coriander then serve with calamansi or lemon wedges on the side!