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Sisig (SEE-sig) is traditionally made with chopped pig's face and served on a sizzling hot platter. The mushrooms here mimic the chewy-meaty quality of pork and don't take nearly as long to prepare. You still get all the salty, tangy, and spicy flavors. And no face gets chopped!

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.

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  • Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.

Cook's Note:

Philippine limes (calamansi) have a juice that's unparalleled. They taste like a cross between mandarin orange, lemon, and yuzu. At Asian markets, look for bottled unsweetened
juice on the shelf, or frozen juice packets, often sold near banana leaves. In a pinch, substitute a half-and-half mixture of lemon and lime juice and a dash of sugar.

Nutrition Facts

127 calories; protein 4.8g; carbohydrates 13.1g; fat 6.5g; cholesterol 3.7mg; sodium 957.1mg. Full Nutrition
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