Pancit Sisig combines smoky-crisp pork sisig with saucy bihon noodles and fresh vegetables.
4 hours · Serves 8
Ingredients for Pancit Sisig
1 kg whole pork neck and/or jowl, skin on
1 medium onion, diced
4 bird's-eye chillies, minced
1/2 cup calamansi or lemon juice
4 cloves garlic, minced
1 thumb-sized piece ginger, minced
3 tbsp Filipino soy sauce
1 tsp baking soda
Salt, to taste
Freshly ground black pepper, to taste
Oil, for cooking
2 fresh eggs
500 g Pancit bihon noodles
2 cups chicken broth
1/4 cabbage, sliced
1 red onion, sliced
4 cloves garlic, minced
1 carrot, sliced
3/4 cup Chinese celery, chopped
1/3 cup Filipino soy sauce
Fish sauce, to taste
1 lemon or calamansi, sliced
Chopped coriander, for garnish
How to cook Pancit Sisig
1.Rub baking soda over pork skin; season with salt and pepper. Roast at 160°C for 2 hours, then 180°C for 45 to 60 minutes until crisp.
2.Cool pork, chop finely, and toss with 1/4 cup calamansi juice, 3 tbsp soy sauce, diced onion, chillies, and salt.
3.Heat a wok until smoking with oil. Fry pork with minced garlic, red onion, and ginger until sizzling and crisp; off heat, add remaining juice, pepper, and eggs.
4.Soak bihon no longer than 10 minutes. Sauté garlic and sliced red onion in oil, then boil chicken broth with cabbage, carrot, Chinese celery, and soy sauce.
5.Add noodles and stir-fry 5 minutes. Season with fish sauce and pepper, then top with sisig, coriander, and sliced lemon or calamansi.
