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FHM's Weekend Cooking Challenge: Chorisisig

AKA Chorizo Sisig. You hungry now?
by Mars Salazar | Mar 19, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM'sWeekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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Before you go on your Lenten break, indulge us one last time with this week's entry: Chorisisig! The chorizo adds a smoky touch to this classic pulutanBeer is optional, but extra rice is definitely a must!

What you'll need:

(For the pork)
500 grams small pork mask, washed, shaved, and cleaned
One-fourth-cup chopped onions
Half-cup tablespoon chopped garlic
Half-cup tablespoon whole peppercorns
1 bay leaf
1 to 2 liters water, enough to cover the meat

(For the sisig)
50 grams Spanish chorizo, sliced into rounds or diced
A pinch of sea salt
Half-tablespoon cooking oil
Half-cup onions, chopped
Half-teaspoon garlic chopped
2 finger chilies, finely chopped
1 tablespoon mayonnaise
Half-tablespoon liquid seasoning
1 teaspoon calamansi juice
1 siling labuyo, chopped
Salt and pepper to taste

Prepare it:

1. Place the pork mask, one-fourth-cup chopped onions, half-tablespoon garlic, bayleaf, and peppercorns, and water in a stockpot and boil until the meat becomes tender but still a bit chewy. If you’re using a pressure cooker, cook the pork for 30 minutes.
2. Remove pork from the stock and rub it with sea salt. Let it dry out.
3. Get three-fourths of the dried pork mask and grill it until the meat turns slightly brown and develops a smoky flavor. Chop it into cubes.
4. Deep-fry the remaining pork mask until crisp, and crumble it into pieces. Set it aside.
5. In a pan, sauté the chorizo, onions, garlic, and chili. Sprinkle it with a pinch of paprika, and add in the chopped grilled sisig. Cook it for one to two minutes.
6. Remove the pan from the fire and mix in the mayonnaise, liquid seasoning, calamansi juice, and chili. Serve it on a heated sizzling plate and top with the crispy sisig meat.

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The end product should look something like these:

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Enjoy it with:

1. Egg! Any self-respecting sisig fan knows adding egg is a must!
2. Looking for something little more sophisticated? Try making buttered toasted bread slices as a side dish.
3. A few slices of fresh lettuce also add more crunch to the whole package.


1. If you're serving this dish with a heated sizzling plate, make sure to mix it constantly to avoid getting burnt meat.
2. Squeamish about eating a pig’s face, or clueless about where to get it? You can substitute it with liempo.

For more man-approved recipes, visit

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