Sisig Street Tacos

Wednesday, July 15, 2020

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Sisig is a classic Phillipino dish that is typically made with pig's head and in the case of Andrew Zimmern's recipe it uses pork belly. The secret is using a fatty piece of pork. It's the fat that is chopped into slow roasted pork that gives it its rich flavor. After a hit in a hot cast-iron skillet, to create crispy bits, you combine it with herbs, an acid kick from the apple cider vinegar to create an amazing base for a taco or bowl. Our recipe uses pork shoulder to help increase the amount of filling that you will need for all of your hungry fans.

Ingredients

Marinade

1 orange, juiced and fruit held

4 garlic cloves, minced

2 Tbsp. fresh ginger, finely grated

1 Tbsp. sesame seed oil

2 Tbsp. chili garlic sauce

1 Tbsp. Kosher salt

1 tsp. Chinese five-spice powder

Pork Shoulder

1 3-4 lbs bone-in pork shoulder

4 large carrots, peeled and cut into large chunks

2 celery stalks, trimmed and cut in large chunks

2 leeks, white and light green area, thinly sliced

1 bunch fresh cilantro

3 bay leaves

Orange flesh from the marinade

1 qt. pineapple juice

Sisig

2 bunches fresh cilantro, chopped

3 shallots, finely chopped

2 scallions, thinly sliced

½ cup sherry vinegar

1 lemon

3 serrano chiles, thinly sliced

Kosher salt

Freshly ground black pepper

2 Tbsp. sesame seed oil

Instructions

Marinade

In a medium bowl, combine all the marinade ingredients. Save the the flesh of the orange until later.

Salt the pork shoulder and cover with the marinade.

Place the pork shoulder in a large zip lock bag and refrigerate for at least 8 hours, preferably 1 day.

Pork Shoulder

Remove the pork shoulder from the refrigerator and let it rest for one hour, to allow to come to room temperature.

Preheat the oven to 300°.

In a roasting pan, spread the carrots, celery, leeks, cilantro, bay leaves, into a single layer. Set the pork shoulder on top of the vegetables.

Pour the pineapple juice over the top of the pork shoulder.

Cover the pan, tightly, with aluminum foil. Roast for 3½ hours.

Remove the pork shoulder from the oven. Allow the pork shoulder to rest and cool on a cutting board for 1 hours. Discard the vegetables.

Increase the oven temperature to 400°. Place the pork shoulder, fat side up on a cooling rack that has been placed in a sheetpan. Season the fat side, heavily with salt.

Roast for another 15 minutes or until the fat side begins to crisp up.

Remove from the oven and allow the pork shoulder to rest and cool, on a cutting board for 30 minutes.

Sisig

In a large bowl, combine all of the ingredients of the sisig, minus the sesame seed oil. Season with salt and pepper and allow it meld for an hour.

Remove the bone from pork shoulder. Either shred the pork, chop into ¼" pieces or a mixture of both.

Heat the sesame seed oil in a cast-iron skillet over medium-high heat.

Working in batch, add the pork into the pan in a single layer. Cook until it's crisp and brown on the bottom, not stirring, approximately 8 - 10 minutes.

Stir the crisp pork into the sisig and season with salt.

Serve the sisig on warm tortillas or over cauliflower rice. Top with a couple pieces of thin sliced radishes, Corta cheese and salsa verde.