Sisig Pig’s Head Fried Rice
Abaca
This recipe for sisig fried rice from the newly opened San Francisco restaurant, Abaca, makes for a great side dish for any dinner party. You start by boiling an entire pig head, which not only yields an amazing stock that can be used for ramen or pho in the future, but also tender face meat that is crisped in the broiler afterward.
The chopped and sauteed chicken livers used in the sisig sauce add an earthy flavor that offsets the richness of the pork and Maggi seasoning. If you aren’t familiar with the seasoning liquid, you can order a bottle online or find it in most grocery stores near the soy sauce. With three quarts of rice, this recipe makes enough fried rice to serve eight to ten hungry guests—though leftovers make for a delicious breakfast option.
How to Make It
1
Place the pork of choice in a large pot. Add enough water to cover the meat, about 12 cups, and the salt. Bring to a boil over high heat, then reduce heat and simmer for about 1½ hours, or until just tender. As the pork cooks, add more hot water as needed to keep covered.
2
Preheat oven to broil, with rack placed in the middle of the oven. Line a rimmed baking sheet with foil.
3
Remove the pork from the liquid, and place it on the sheet. If using the pig’s head, use a knife and carve out as much meat as possible. Let the broth cool and save for another use.
4
Broil the pork until slightly charred, about 10-15 minutes, watch closely to prevent burning. When the meat is cool enough to handle, chop it into small bite-size pieces.
5
Melt the butter in a 12-inch skillet over medium-high heat. When bubbling, add the onions and 2 tsp. garlic; cook until onions are soft about 3-4 minutes.
6
Add the chicken liver; cook, stirring occasionally, for about 2 minutes. Add the chili, chopped pork, soy sauce, vinegar, sugar, and Maggi seasoning; simmer about 10 minutes. Remove from heat and allow to cool overnight or at room temperature until ready to serve.
7
Heat up a wok or non-stick pan, place 3 tsp. of chopped garlic and cook till lightly browned. Add in the rice and pork sauce mixture and sauté until combined. Remove from heat and serve in bowls with an over-easy egg and pickled red onions.
Ingredients
1 pigs head or 1lb pork butt and 1 1/2 lbs pork belly
1 tsp kosher salt
2 tbsp butter
1 yellow onion, diced
5 tsp minced garlic, divided use
4 oz chicken livers, rinsed and roughly chopped
1 serrano chili, thinly sliced
3 tbsp soy sauce
1 cup white wine vinegar
1 tbsp sugar
¼ cup Maggi seasoning
3 qts cooked white rice
Directions
1
Place the pork of choice in a large pot. Add enough water to cover the meat, about 12 cups, and the salt. Bring to a boil over high heat, then reduce heat and simmer for about 1½ hours, or until just tender. As the pork cooks, add more hot water as needed to keep covered.
2
Preheat oven to broil, with rack placed in the middle of the oven. Line a rimmed baking sheet with foil.
3
Remove the pork from the liquid, and place it on the sheet. If using the pig’s head, use a knife and carve out as much meat as possible. Let the broth cool and save for another use.
4
Broil the pork until slightly charred, about 10-15 minutes, watch closely to prevent burning. When the meat is cool enough to handle, chop it into small bite-size pieces.
5
Melt the butter in a 12-inch skillet over medium-high heat. When bubbling, add the onions and 2 tsp. garlic; cook until onions are soft about 3-4 minutes.
6
Add the chicken liver; cook, stirring occasionally, for about 2 minutes. Add the chili, chopped pork, soy sauce, vinegar, sugar, and Maggi seasoning; simmer about 10 minutes. Remove from heat and allow to cool overnight or at room temperature until ready to serve.
7
Heat up a wok or non-stick pan, place 3 tsp. of chopped garlic and cook till lightly browned. Add in the rice and pork sauce mixture and sauté until combined. Remove from heat and serve in bowls with an over-easy egg and pickled red onions.
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