Lechon sisig turns yesterday's crispy pig into a sizzling, tangy, chili-spiked plate — one of the great Filipino leftover transformations.
Ingredients
- ~500g leftover lechon, finely chopped
- 1 onion, minced · 3 cloves garlic, minced
- 1 thumb ginger (optional)
- Chili to taste · 4-5 calamansi
- 1 tbsp soy sauce
- 2 tbsp liver spread or mayo (optional)
- 1 egg + 1 tbsp butter (optional) · salt & pepper
Method
- Chop the lechon — skin and meat — quite fine.
- Saute garlic, onion and ginger in butter or oil.
- Add the lechon and let it crisp up in the pan.
- Season with soy, calamansi, chili, salt and pepper.
- Stir in liver spread or mayo for creaminess, if you like.
- Serve sizzling, topped with an egg and extra calamansi.
tip
Keep some texture. Don't chop it to paste — little crackling shards are what make lechon sisig special.