Sizzling Pork Sisig with Crispy Egg
Chopped pork cooked hot and fast with aromatics and liver, finished with a raw egg stirred in at the table. Sour, savory, and impossibly craveable in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder, ground or finely chopped
- ¼ lb pork liver, finely diced
- 3 whole shallots, minced
- 2 whole jalapeños, minced
- 2 whole calamansi or lime
- 2 tbsp soy sauce
- 2 whole egg yolk
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 1 minute.
- 2
Add ground pork and diced liver, breaking up with a spoon until no clumps remain, about 5 minutes.
- 3
Stir in minced shallots and jalapeños, cooking until fragrant and edges of pork start to crisp, about 3 minutes.
- 4
Pour in soy sauce and squeeze in juice from 1 calamansi; toss and let sizzle for 1 minute.
- 5
Transfer to a sizzling plate or skillet if you have one, or keep in your cooking skillet.
- 6
Make two small wells in the pork mixture and slide in the raw egg yolks. Serve immediately with remaining calamansi wedges on the side.
Tools you’ll need
- large 12-inch skillet
- wooden spoon or spatula
- sizzling plate (optional, for presentation)
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