Sizzling Pork Sisig with Fried Egg
Chopped pork shoulder cooked crispy with onions, liver spread, and calamansi, topped with a fried egg and served sizzling hot. Filipino street-food comfort that tastes like a restaurant in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb pork shoulder, boneless (or pork butt), diced small
- ½ medium yellow onion, diced small
- 3 tbsp chicken liver spread (or pâté)
- 3 tbsp calamansi (or lime juice)
- 2 whole Thai bird's eye chilis, sliced thin (or red chili flakes)
- 2 whole eggs
- 2 tbsp scallions, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high. Add diced pork and brown, stirring occasionally, until edges crisp and fat renders, ~10 minutes.
- 2
Push pork to the side. Add diced onion to the cleared space and sauté until softened and caramelized, ~3 minutes.
- 3
Stir in chicken liver spread and calamansi juice, then add sliced chilis. Toss everything together until fragrant, ~1 minute.
- 4
Season with salt and pepper. Transfer to a hot sizzling plate or cast iron if you have one.
- 5
Crack eggs into the same skillet and fry until whites set but yolks still jiggle, ~2 minutes.
- 6
Slide fried eggs onto the pork. Scatter scallions over top and serve immediately while still sizzling.
Tools you’ll need
- large skillet or cast iron, 12-inch
- sizzling plate (optional but authentic)
- cutting board
- knife
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