Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)
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Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)
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Pancit Sisig brilliantly marries two Filipino party staples: pan-fried rice noodles (pancit bihon) topped with crispy chopped pork jowl (sisig). Popular in Metro Manila food stalls, this fusion dish transforms familiar comfort foods into an elevated experience, featuring tender-crisp vegetables and noodles crowned with sizzling, citrus-sparked pork that's crispy outside and succulent within. Originally born from creative use of leftovers, it has evolved into a legitimate party centerpiece that combines the best elements of noodle and meat dishes in Filipino cuisine.
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Ingredients
For the Sisig:
- 1 kg whole pork neck and/or jowl liempo, skin on
- 1 medium onion sibuyas, peeled and diced
- 4 birds eye chilies siling labuyo, minced
- ½ cup calamansi or lemon juice katas ng kalamansi
- 4 cloves garlic bawang, minced
- ½ thumb-sized ginger luya, minced
- 3 tablespoon Filipino soy sauce toyo
- 1 teaspoon baking soda
- salt asin
- freshly ground black pepper paminta
- oil mantika
- 2 fresh eggs itlog
For the Pancit:
- 500 g pancit bihon noodles
- 2 cups chicken broth
- ¼ cabbage repolyo, sliced
- 1 red onion sliced
- 4 cloves garlic minced
- 1 carrot karot, sliced
- ¾ cup Chinese celery kintsay, chopped
- ⅓ cup Filipino soy sauce
- fish sauce patis to taste
- black pepper
- 1 lemon or calamansi sliced
- Oil for cooking
- chopped coriander wansuy for garnish
Instructions
- Start by preheating your oven to 160°C (320°F). Take your pork and rub baking soda all over the skin, then season the entire piece generously with salt and pepper. Place it on a roasting rack with a dripping tray underneath.
- Roast the pork for 2 hours at 160°C. After this time, increase the temperature to 180°C (356°F) and continue roasting for another 45-60 minutes until the skin turns golden brown and crispy.
- While the pork is roasting, prepare your vegetables. Slice your cabbage, onions, and carrots. Mince your garlic, ginger, and chilies. Chop the Chinese celery and set everything aside.
- Once the pork is done, let it cool until you can handle it. Chop it into very small pieces, about the size of a dice. Place the chopped pork in a bowl and mix it with ¼ cup of calamansi juice, soy sauce, diced onion, and chilies. Add a pinch of salt and mix well.
- Now soak your bihon noodles in room temperature water, but no longer than 10 minutes. While the noodles are soaking, start heating your wok over medium heat with a bit of oil.
- Add garlic and onions to your hot wok and cook until they smell fragrant. Pour in the chicken broth and add all your prepared vegetables. Let this come to a boil.
- Drain your noodles and add them to the boiling mixture along with the soy sauce. Stir-fry everything together for 5 minutes, gently tossing to combine. Season with fish sauce and black pepper to your taste. Remove the noodles from the wok and set aside.
- Clean your wok and place it back over high heat with a little oil. Once the oil is smoking hot, add your seasoned chopped pork mixture along with the garlic, onions, and ginger. Let it sizzle and get crispy on the bottom.
- Turn off the heat and drizzle the remaining calamansi juice over the pork. Quickly crack in the eggs and stir everything together – the residual heat will cook the eggs just enough.
- To serve, place your cooked pancit on a large platter and top it with the hot sisig. Sprinkle chopped coriander over everything and arrange calamansi or lemon wedges around the plate. Serve right away while the sisig is still sizzling.
Notes
- For crispier sisig, chop the pork into smaller, uniform pieces
- Don't oversoak the bihon noodles - they'll continue cooking in the wok
- Pat vegetables dry before adding to prevent watery pancit
- Always taste before adding more fish sauce - it's easier to add than subtract
- Reserve some chicken broth to adjust noodle consistency if needed
- For extra crispy pork skin, pat it completely dry before applying baking soda
Nutrition Information
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Calories
450kcal
(23%)
Carbohydrates
48g
(16%)
Protein
28g
(56%)
Fat
18g
(28%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.03g
Monounsaturated Fat
0.02g
Cholesterol
1mg
(0%)
Sodium
890mg
(37%)
Potassium
132mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1353IU
(27%)
Vitamin C
13mg
(14%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 890mg | 37% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1353IU | 27% |
| Vitamin C | 13mg | 14% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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