Sisig Fried Rice with Japanese Koshihikari

Chef Francis Ang elevates a signature Filipino dish with rich, pork broth and delicious toppings

WRITER Chef Francis Ang of Abaca
PHOTOGRAPHER Melody Saradpon
VIDEOGRAPHERS Alejandro Hernandez & Paul Guintu

Sisig Fried Rice with Japanese Koshihikari

Ingredients:

• 1 lb boneless pork butt and 1½ lbs uncured pork belly

• 2 tbsp unsalted butter

• 1 large onion, minced

• 1 tsp kosher salt

• 2 tsp minced garlic

• 4 oz chicken livers, rinsed and roughly chopped

• 1 serrano chili, thinly sliced

• 3 tbsp soy sauce

• 1 cup white vinegar

• ¼ tsp black pepper

• 1 tbsp sugar

• ¼ cup Maggi seasoning or Knorr liquid seasoning

• 3 quarts (~12 cups) cooked Japanese Koshihikari rice (preferably day-old)

Directions:

1. Place the pork of choice in a large pot. Add enough water to cover the meat, about 12 cups, and the salt.

2. Bring to a boil over high heat, then reduce heat and simmer for about 1½ hours, or until just tender. As the pork cooks, add more hot water as needed to keep covered.

3. Preheat the oven to broil, with a rack placed in the middle of the oven. Line a rimmed baking sheet with foil.

4. Remove the pork from the liquid, place on the sheet, and carve up the meat. Let the broth cool and save for another use.

5. Grill or broil the pork until slightly charred, about 10–15 minutes, watching closely to prevent burning.

6. When the meat is cool enough to handle, chop into small bite-size pieces.

7. Melt the butter in a 12-inch (30 cm) skillet over medium-high heat. When bubbling, add the onions and garlic; cook until onions are soft, about 3–4 minutes.

8. Add the chicken liver; cook, stirring occasionally, about 2 minutes.

9. Add the chili, reserved chopped pork, soy sauce, vinegar, sugar, and Maggi seasoning; simmer for about 10 minutes.

10. Season with the black pepper. Let cool overnight or to room temperature.

11. Mix in the cooked Japanese rice and season with salt and pepper to taste.

12. To serve: Heat a wok or non-stick pan. Add 3 tablespoons of chopped garlic and cook until lightly browned. Add the rice mixture and sauté.

13. Garnish with pickled red onion, crumbled chicharron, and a fried sunny-side-up egg.

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2700 Jones Street