Pork Ear Sisig

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The "Sisig" Rice Bowl

Prep time: 10 mins | Cook time: 10 mins | Servings: 1

Ingredients

Protein: ~120g Pork Ears (pre-cooked/boiled is best, then sliced into small bits).
Carb: 1 cup cooked White Rice.
Aromatics: 1 small Onion (diced fine), 1 tsp Ginger (minced), Garlic (minced), Green Onions.
The "Kick": 1-2 Cayenne peppers (ground or whole chopped), Black pepper.
The Sauce: 1 tbsp Patis (Fish Sauce), juice of half a Lemon (or Calamansi if you have it), 1 tsp Soy Sauce.
Side: 2 handfuls of Frozen Green Beans.

Instructions

1. The "Crisp" (The most important part)

Heat a pan over medium-high heat. Add the sliced Pork Ears. You shouldn't need extra oil/lard because the ears will render their own fat. Sauté them until the edges are brown and "popping" (crispy).

2. The Aromatics

Add the Onions, Ginger, and Garlic to the pan with the crispy ears. Sauté until the onions are translucent and the garlic is golden. Add the Cayenne pepper now to let the heat bleed into the fat.

3. The Seasoning

Pour in the Patis and Soy Sauce. Stir quickly for 30 seconds. The smell will be strong—that's the "funk" of the patis caramelizing. Turn off the heat and immediately squeeze the Lemon Juice over the mixture. The acid cuts the fat perfectly.

4. The Lemon-Garlic Green Beans

In a separate pan (or the same one after wiping it), steam-sauté your Green Beans. Once cooked, toss them with a splash of lemon juice and some garlic granule seasoning or fresh minced garlic.

5. Assemble

Place the Rice in the bowl. Top with the Sisig mixture and garnish heavily with Green Onions. Place the Green Beans on the side (or use them as a base under the rice to add volume).

## **The "Sisig" Rice Bowl**

_Prep time: 10 mins | Cook time: 10 mins | Servings: 1_

#### **Ingredients**

- **Protein:** ~120g Pork Ears (pre-cooked/boiled is best, then sliced into small bits).
    
- **Carb:** 1 cup cooked White Rice.
    
- **Aromatics:** 1 small Onion (diced fine), 1 tsp Ginger (minced), Garlic (minced), Green Onions.
    
- **The "Kick":** 1-2 Cayenne peppers (ground or whole chopped), Black pepper.
    
- **The Sauce:** 1 tbsp Patis (Fish Sauce), juice of half a Lemon (or Calamansi if you have it), 1 tsp Soy Sauce.
    
- **Side:** 2 handfuls of Frozen Green Beans.

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## **Instructions**

#### **1. The "Crisp" (The most important part)**

Heat a pan over medium-high heat. Add the sliced **Pork Ears**. You shouldn't need extra oil/lard because the ears will render their own fat. Sauté them until the edges are brown and "popping" (crispy).

#### **2. The Aromatics**

Add the **Onions, Ginger, and Garlic** to the pan with the crispy ears. Sauté until the onions are translucent and the garlic is golden. Add the **Cayenne pepper** now to let the heat bleed into the fat.

#### **3. The Seasoning**

Pour in the **Patis** and **Soy Sauce**. Stir quickly for 30 seconds. The smell will be strong—that's the "funk" of the patis caramelizing. Turn off the heat and immediately squeeze the **Lemon Juice** over the mixture. The acid cuts the fat perfectly.

#### **4. The Lemon-Garlic Green Beans**

In a separate pan (or the same one after wiping it), steam-sauté your **Green Beans**. Once cooked, toss them with a splash of lemon juice and some garlic granule seasoning or fresh minced garlic.

#### **5. Assemble**

Place the **Rice** in the bowl. Top with the **Sisig** mixture and garnish heavily with **Green Onions**. Place the **Green Beans** on the side (or use them as a base under the rice to add volume).

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