Sisig is one of the Filipinos’ favorite dishes. Each household has a special recipe for sisig they know by heart to serve to their family. However, following the same recipe over and over again can take the thrill out of eating sisig. If you’re getting bored of the same old sisig, we dare you to shake things up by adding crispy deep-fried vermicelli noodles for an unexpected twist and some more crunch!
This dish packs a lot of flavor and texture, and it’s also very easy to do! Watch how Chef Bambi makes sisig more special or read the recipe below:
Pork Sisig with Crispy Vermicelli
1 kilo Pork Mask, cubed
100g Chicken Liver
3 tbsps Oil
200g Red Onion
½ tsp Garlic Powder
1 tbsp Soy Sauce
2 tbsps Calamansi Juice
2 tsps Sugar
1 Red Chili, chopped
1 bundle Sapporo Vermicelli Noodles
Lettuce or Rice
- Boil pork mask in water with salt for an hour to an hour and a half. Let cool in drying rack. Chop into small cubes. Grill for 5-10 minutes. Remove from heat.
- Boil chicken liver for 10 minutes. Mash.
- Deep fry Sapporo vermicelli for 15 seconds. Drain and let cool.
- Heat oil. Saute onion for a few minutes. Add chicken liver. Saute for a few more minutes. Add pork. Put garlic powder, soy sauce, calamansi juice, red chili, salt, and pepper. Saute a few minutes.
- Serve on a bed of Sapporo vermicelli. Partner with lettuce or rice.
If you like this, try our other recipes: