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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Best Sisig Recipe: with Spam & Corned Beef
Best Sisig Recipe: Off to the Philippines now for my version of one of my all-time Filipino dishes, Sisig. But this is Spam and corned Beef Sisig, my style. Daddypedia time now; I had no idea that Sisig is a Kapampangan word to describe snacking on something sour. I did check that with Mary first, but she didn’t know ha ha. Apparently, it usually refers to fruits.
In The Philippines that usually means unripe fruit, such as green mango, so you get the sour flavour. You then dip the fruit in salt, chilli salt or even vinegar, usually when walking the streets or markets. This style of cooking also extends to cover the preparation of fish and meat (usually pork), by marinating first in lemon juice or vinegar and then seasoning with salt, pepper and spice.
There is also Sizzling Sisig, a Filipino dish usually made from parts of a pig’s head and liver, usually seasoned with calamansi limes and chilli peppers.
Best Sisig Recipe with Spam and Corned Beef: Have a go, because here it comes...
Spam Corned Beef Sisig is a delicious Filipino dish that combines Spam and corned beef to create a unique and flavorful version of the classic Sisig. To make this dish, you typically use ingredients such as red onions, chili padi, and garlic, along with Spam and corned beef. These ingredients are sautéed together until they turn brown and become a little flaky. Soy sauce is added for flavor, creating a savory and slightly spicy dish.
Where did this moment of inspiration come from? Well as usual, family Kennett were hungry one day. I checked the fridge but we didn’t have a large supply of pig’s heads and livers to make a Sisig. But we did have a load of corned beef and Spam – TING? Let me create a Spam and corned Beef Sisig. Probably a heinous crime to devout Filipino foodies to call it such, but it ain’t bad on eating I can tell you, and it is an awesome beer food fellas – salty, sour, meaty, and hot too.
This will easily serve 4 +;
- 2 red onions roughly chopped;
- 2 chilli padi finely chopped;
- 3 garlic cloves finely chopped;
- 1 tin of corned beef, cut into cubes;
- 1 tin Spam, cut into cubes;
- 2 eggs;
- 1 tablespoon soy sauce;
- 5 or so calamansi limes (simply slice through the tops of each lime to about 3⁄4 of the way through to allow you to squeeze the juice with no pips);
- 3 thinly sliced Spring Onion tops, the green bit basically; and
- 1 handful of deep-fried shallots.
Heat a pan and add some Olive oil. In with the garlic, onions and chilli and fry them off until they soften.
Add in the Spam and corned beef and cook that until the meat is browned, and might start to crust a little – that’s what you want. The corned beef is likely to mush up which is also exactly what you want. Add in the soy sauce and you are finished – that is in effect my Spam & Corned Beef Sisig.
There are two ways to finish this off when serving;
Spam and Beef Recipe Version 1: If you have a sizzling platter, have that in the oven heating whilst you prepare the above. Serve the sisig sizzling away on that, crack the eggs on top, stirring them in table-side with a squeeze or three of lime; or
Spam and Beef Recipe Version 2: If you don’t have a sizzling platter then simply crack the eggs into the pan with the mix you were frying off, stir it through, and serve on a plate. As I did for the picture.
Sprinkle the spring onion tops, and the fried shallots and serve on the plate with the calamansi.
Conclusions of the Best Sisig Recipe: with Spam and Corned Beef
Spam & Corned Beef Sisig Recipe – It is truly delicious. Crack that beer too! I just love this combo as it has all tastes I like, it’s sour, it’s chili, it’s salty, it’s meaty – all in one. BOOM. And come on how easy was this, truly – and it gets rid of those stock-piled tins of Spam and corned beef that I think we all have on the condo/house haha. ENJOY!!!
Sisig With Mayo Recipe and Chicken Sisig Recipe
You can jazz this up as well with additions, how about Sisig with Mayo, or if you’re Halal make this a Halal Sisig and instead of it being a crispy pork sisig recipe, make it a Chicken Sisig Recipe, by adding roast chicken, the rest all remains the same. BOOMSKI you just invented a Chicken Sisig Recipe – that’s my next gig!!! Promise to post it here soon.
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| Question | Answer |
|---|---|
| What’s the origin of Spam Corned Beef Sisig? | It is a Filipino fusion dish, combining elements of traditional Sisig with the addition of Spam and corned beef. |
| What are the key ingredients for making this recipe? | You’ll need red onions, chili padi, garlic, Spam, and corned beef, along with soy sauce and seasonings. |
| Is it a spicy dish? | Yes, the dish can be spicy, thanks to the addition of chili padi and seasonings, but the spice level can be adjusted to your preference. |
| Can I use leftover corned beef for this recipe? | Absolutely, using leftover corned beef is a great way to repurpose it into this flavorful dish. |
| What does Sisig traditionally taste like, and how does Spam Corned Beef Sisig differ? | Traditional Sisig is typically made with pork and has a tangy, savory flavor, while Spam Corned Beef Sisig adds a unique twist with the use of Spam and corned beef. |
| Are there any vegan or vegetarian alternatives to Spam Corned Beef Sisig? | Yes, you can create a vegan version using plant-based ingredients, like vegan Spam substitutes and corned beef alternatives. |
| What side dishes pair well with Spam Corned Beef Sisig? | Common sides include steamed rice, a fried egg, and a side of vegetables, but you can get creative with your choices. |
| How long does it take to prepare Spam Corned Beef Sisig? | It’s a quick dish, usually ready in about 20-30 minutes from start to finish. |
| Can I make a healthier version of Spam Corned Beef Sisig? | Yes, you can use leaner cuts of meat or reduce the amount of oil for a healthier twist. |
| Are there regional variations of Spam Corned Beef Sisig in the Philippines? | Yes, different regions in the Philippines may have their own unique twists on Spam Corned Beef Sisig, incorporating local flavors and ingredients. |
What is Sisig?
Sisig is believed to have originated in the Philippines, particularly in the culinary region of Pampanga. It was traditionally made by Filipinos using parts of a pig’s head, such as the ears, cheeks, and sometimes the brain, which were boiled, grilled, or fried, and then chopped into small pieces. These ingredients were seasoned with various spices and citrus juices, typically calamansi (a small citrus fruit) or vinegar, to create a savory and tangy flavor.
Sisig was initially a humble dish enjoyed by locals and was popularized by vendors and small eateries. Over the years, it has evolved into a well-known and beloved Filipino dish. Today, there are various regional and modern variations of sisig, including those that incorporate different types of meat, such as chicken, seafood, and even vegetarian alternatives. Sisig has also gained international recognition and is considered one of the Philippines’ signature dishes.
What are the Top 10 Filipino Dishes?
Filipino cuisine offers a diverse and delicious array of dishes. While it’s challenging to definitively rank the top ten Filipino dishes as tastes can be subjective, here’s a list of ten popular and iconic Filipino dishes that are widely enjoyed:
Adobo: Adobo is a classic Filipino dish made with meat (often chicken or pork) marinated in a mixture of vinegar, soy sauce, garlic, and spices, then simmered until tender.
Sinigang: Sinigang is a sour soup made with various ingredients like pork, shrimp, or fish, and flavored with tamarind or other souring agents. It has a distinctly tangy flavor.
Lechon: Lechon is a whole roasted pig, traditionally cooked over an open flame. It’s known for its crispy skin and tender, flavorful meat.
Kare-Kare: Kare-Kare is a Filipino oxtail stew with a thick peanut sauce. It’s often served with vegetables and served with bagoong, a fermented shrimp paste.
Pancit: Pancit refers to a variety of Filipino noodle dishes. Pancit Canton, Pancit Malabon, and Pancit Bihon are some popular variations.
Bicol Express: Bicol Express is a spicy dish made with shrimp or pork, cooked in coconut milk and chili peppers. It’s known for its rich and spicy flavor.
Halo-Halo: Halo-Halo is a popular Filipino dessert that combines crushed ice with a mix of sweet ingredients, including fruits, jellies, beans, and leche flan, topped with evaporated milk.
Lumpia: Lumpia are Filipino spring rolls, which can be either fresh (lumpiang sariwa) or fried (lumpiang shanghai). They are typically filled with a mixture of vegetables, meat, and sometimes shrimp.
Laing: Laing is a Bicolano dish made from dried taro leaves cooked in coconut milk with chili peppers and shrimp paste.
Tinola: Tinola is a clear chicken soup made with ginger, garlic, and sometimes green papaya or chili leaves. It’s a comforting and nutritious Filipino dish.
These dishes represent just a fraction of the rich and diverse Filipino culinary landscape, and there are many more regional and local specialties worth exploring.
