Sisig-Inspired Pork Shoulder (Oven or Pressure Cooker)

Submitted by Pom Pom

"Inspired by Filipino sisig, but this is definitely NOT an authentic dish. Can be cooked in an oven or a pressure cooker. To make the dish less spicy, discard the seeds of the jalapeno peppers."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 1⁄2 - 2 lbs pork shoulder
• 2 cups soy sauce (or enough to cover the meat)
• 3 tablespoons hoisin sauce
• 3 jalapeno peppers
• 2 limes
• 5 garlic cloves
• 1 teaspoon powdered ginger
• 3⁄4 onion
• 3 tablespoons honey (adjust to taste)
• 1 teaspoon liquid smoke (optional)
• 1⁄2 cup cilantro (garnish)
• 1 hard-boiled egg (garnish)

directions

1. Brown meat on all sides.
2. Dice the onion. Put 2 T onion aside for use as garnish later.
3. Peel the garlic cloves and flatten (smash).
4. Slice the jalapeno peppers.
5. Add onions, garlic and peppers to a dutch oven or pressure cooker.
6. Cut each lime into 4 wedges and squeeze juice into mixture. Add wedges (including peel) to cooker.
7. Add hoisin sauce, soy sauce, powdered ginger and honey.
8. Stir to mix the sauce.
9. Add browned meat to cooker.
10. Bake in preheated 300F oven for 2.5 hours or cook on high pressure (15 lb) in pressure cooker for 35 minutes.
11. Let meat rest for 20 minutes.
12. Shred meat with forks (or just slice the meat). Serve over steamed rice. Garnish with diced raw onions, diced hard boiled egg and chopped cilantro on top.

Reviews

[xtine4ever]

This was really savoury and tasty, though it wasn't authentic sisig. Mind you, the recipe said that it's not authentic upfront, so I can hardly complain. I didn't have a problem with it being too salty like the other reviewer, but I did use a Filipino soy sauce. It was delicious on a big bowl of rice, and the left overs were tasty in a wrap for lunch the next day.

 

[Dreyfuzz]

This recipe all but ruined a perfectly good pork shoulder. We had a 3 pound pork butt, so I doubled all the ingredients except for the soy sauce. And a good thing! The soy sauce totally overpowered everything! You can taste all those delicious ingredients in the first bite, but then you're hit with a massive wave of salt that won't leave your tongue. My fiancé rescued it by adding vinegar and brown sugar. Maybe it would have worked with thin Chinese soy, or low-sodium soy, but regular Kikkoman just killed it. I'd pick a different recipe altogether before experimenting with this one.