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Ingredients
- 800 g leftover lechon
- 85 g chicken liver spread (1 can)
- 180 g onion (about 5 medium)
- 25 g garlic (about 8 cloves)
- 175 g calamansi (about 15 pieces)
- 32 g siling haba (about 6 pieces)
- 2 tsp liquid seasoning, or to taste
- 1 tsp black pepper, or to taste
- 1 tsp salt, or to taste
- 1 Tbsp butter or margarine
- 2 Tbsp cooking oil (optional)
Special Equipment
- Sizzling Plate (optional)
How to Make It
Preparing the Ingredients
- Chop the lechon into small sisig-sized pieces.
- Dice the onions, mince the garlic, chop the chilies, and squeeze the calamansi juice. Set some onions and chilies aside for garnish.
Cooking the Lechon Sisig
- Heat a pan over medium heat and add a little oil. If the lechon is fatty, skip the oil and render some of its fat instead.
- Sauté the garlic until fragrant, then add most of the onions and cook until softened.
- Stir in the chicken liver spread and cook until well combined.
- Add the chopped lechon and cook over medium-high heat until heated through and lightly crisp around the edges.
- Season with black pepper, then add the calamansi juice, chilies, and liquid seasoning. Mix well and adjust to taste.
Serving
- Heat a sizzling plate until very hot, then carefully add the butter or margarine.
- Transfer the sisig to the sizzling plate and garnish with the reserved onions, chilies, calamansi, and crispy garlic, if using.
- Serve mayonnaise on the side, if preferred.
- Serve with hot rice and enjoy!
Kubo Tips
- Use lechon belly so the sisig stays juicy while the edges crisp up.
- Add the calamansi near the end to keep its flavor bright and fresh.
- Save some onions and chilies for garnish for extra texture and freshness.