MANILA, Philippines — The original Sisig has certainly come a long way from its original form, which is pork face or mask cooked to a perfect balance between tenderness and crispiness of the skin and served on a sizzling plate.
It often serves as a pulutan for friendly drinking sessions with friends, as an appetizer, or as a viand, or main course itself.
The Sisig is so versatile that it has spawned several variations, including Chicken Sisig and Bangus Sisig. This one is Chef Jackie Ang Po’s American version with Japanese garnish, which she recently featured in a cooking demo for Potatoes USA at the recently concluded World Food Expo 2025 (WOFEX 2025).
Bangus Sisig with U.S. Potato Chips in Mala Cream Sauce
Ingredients:
30 ml. Mala oil or any spicy chili oil
30 ml. achuete oil
30 grams white onion, minced
10 grams garlic, minced
15 ml. cooking wine
120 ml. mayonnaise
120 ml. all-purpose cream
4 grams sugar
8 grams seasoning
Procedure:
1. Sauté Bangus Sisig (which is available in frozen, ready-to-cook packs in major supermarkets) until crispy.
2. Fry the Simplot Skin Credibles Potatoes – Potato Chips, Skin on until crisp.
3. Assemble the dish with the sauce and serve.
4. To make the Mala cream sauce, sauté onion and garlic in achuete oil and Mala oil. Deglaze with cooking wine. Add mayonnaise, then the all-purpose cream. Simmer and season with sugar and seasoning. Blend to emulsify.
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