Filipino Pork

Name: Filipino Pork (Sisig)
Yield: Serves 6
Cuisine: Philippines
Ingredients: 10 g/¼ oz black peppercorns; 6 chicken livers; 2 large white onions, finely chopped; 2 tablespoons lime juice, plus lime wedges to serve; 4 tablespoons white vinegar; 6–20 bird’s-eye chillies, plus extra to serve; 1 kg/2 lb 2 oz pork belly (or 1 kg/2 lb 2 oz deboned pig’s head meat: jowls, ears and cheek), cut into 1 cm/½ inch cubes; 15 g/½ oz sea salt; 500 ml/18 fl oz pineapple juice; freshly ground black pepper

Sisig

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Filipino food is one of Asia’s great hidden secrets. We ‘go out’ for a Thai green chicken curry, ‘slurp’ a Vietnamese pho and ‘murder’ a Chinese. Yet what about the food of the Philippines, a country that looks both east and west (thanks to over half a century of occupation by the Spanish and then Americans)? It’s not as vivid and spicy as most Thai food, nor as delicate as Vietnamese. Vinegar is of huge importance, and many dishes tend towards the sweet. But I had a blast in Manila,