Recipe Makeover: Pork Sisig with Salted Egg and Sriracha Mayo

Pork Sisig with Salted Egg and Sriracha Mayo

A popular Filipino dish staple gets a foodie twist. The salted egg sauce acts as a binder alternating the original pig's brain. In this recipe, I used pork cheeks and belly for the sisig. The Sriracha Mayo replaces the usual chili peppers which adds a more spicy kick that balances the dish.

Ingredients:

1 lb pork belly

1 lb pork cheeks

For braising:

1/2 cup vinegar

1/2 cup soy sauce

4 cups water or enough to cover the pork

10 cloves garlic

1 tbsp. brown sugar

1 tsp. whole peppercorns

1 small ginger, smashed

Sisig:

1 cup chicken liver, chopped

1/2 cup margarine

1 large onion, minced

2 tbsp. soy sauce

6 salted egg yolks

1 tbsp. garlic powder

1 cup mayonnaise

1/2 cup Sriracha

Combine the braising ingredients in a stockpot and add the pork belly and cheeks. Simmer in low heat and cook the pork till soft around 1 hour and 30 minutes.

Remove the pork, pat dry and grill till crispy.

Chop the pork into fine pieces and set aside.

Using a fork, mash the salted egg yolks. 

Preheat pan and add margarine. Add the salted egg yolks and whisk till smooth. 

Add the pork and cook for 10 minutes.

Add the onions and season with soy sauce and garlic powder. Cook for another 5 minutes.

Combine mayo and Sriracha.

Transfer sisig in a serving plate and drizzle the sriracha mayo. Serve hot.