Filipino Pork Sisig
with cabbage / rice / egg
The sauce is the real star of this popular Filipino dish that comes together in one pan and is great over rice with a fried egg on top.
- Rice, white or brown - 1 cup
- Onions, medium and red - 1/2 , chopped
- Bell peppers, red - 1 , chopped
- Jalapenos - 1 , diced
- Garlic - 3 cloves , chopped
- Soy sauce, low-sodium - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Brown sugar - 1 Tbsp
- Fish sauce - 2 tsp
- Green onions - 3 stalks , chopped, green and white parts separate
- Limes - 1 , wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Pork, ground - 1 lb
- Coleslaw mix - 8 oz
- Eggs - 4
Rice - (Double if making Tuesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Bell peppers / Jalapenos / Garlic - Prep as directed. Combine onions and bell peppers in one container. Combine jalapenos and garlic in another container. (Can be done up to 5 days ahead)
Make sauce - Combine jalapenos, garlic, soy sauce, vinegar, brown sugar, and fish sauce. (Can be done up to 5 days ahead)
Green onions / Limes - Prep as directed.
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Heat a large skillet or wok with the first portion of cooking oil over medium heat. Add the onions and bell peppers and saute until just starting to turn tender, 4 to 5 minutes. Set aside.
Return the skillet / wok to medium heat and add the second portion of cooking oil. To the heated oil add the white parts of green onions and ground pork. Saute, breaking the pork apart until nearly cooked through, 5 to 6 minutes.
To the pork, add the coleslaw mix and sauce and simmer everything together until the coleslaw is wilted and tender, 2 to 3 minutes more. Stir in the green parts of the green onions and the cooked onions and bell peppers. Set the dish aside, covered to keep warm.
Heat the third portion of oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook until done to your liking, on one side for sunny-side up or flip for over-easy.
If the rice was made ahead, reheat in the microwave.
Serve the pork sisig over rice with an egg on top. Add lime wedges on the side for squeezing over top and hot sauce (not in ingredients list) if you’d like. Enjoy!