Just when I thought this week couldn’t seem any longer, my car broke down on me. Stuck at the market with bags of groceries in the trunk and about to go to work, I cursed the day. The silver lining? Waiting at home for my car to be fixed meant a free day to do absolutely nothing. Lounging around watching a marathon of Gilmore Girls on Netflix and munching on wheat thins didn’t seem so bad after all. In an effort to be somewhat productive, I did cook a little something special for lunch. Curious to try the famous Filipino fusion White Rabbit food truck but not wanting to travel to Las Vegas, I decided to create one of their menu items. This food truck has received rave reviews from day one, putting together classic Filipino dishes and wrapping them in a burrito, taco or as nachos. It only made sense to try to create one of their popular items, the pork sisig burrito. I’m sure the White Rabbit has their own special twist to their recipe but here is my recreation!
**Helpful tips and common mistakes
Literally translated, sisig means “to snack on something sour.” Although fish and meat can be used when preparing sisig, pork is the more common choice, or more specifically, pig’s head and liver. I updated the traditional method by using pork belly instead.
Since I never prepared or let alone tasted sisig before, I had to refer to Google on how to prepare this dish. The one common factor between all the recipes is that the pork is prepared by using more than one cooking technique. It is marinated, braised and finished in the saute pan or boiled, broiled and finished in the saute pan; either way, it takes multiple steps to break down the pig. I decided to boil, broil and finish on the stove top.
Boiling the pork removes all impurities and is the first step in helping making the pork tender.
If you have a grill, by all means, use it to get the char on the pork. If not, you can do what I did and use the broiler instead. Remember to flip the pork while cooking to get a lovely crust on all sides.
Chop the pork and finish caramelizing in the saute pan.
Since the meat is going in a burrito, I decided to saute the pork belly with the chilies and aromatics , seasoning it with the lemon directly in the pan.
Although the sisig is the key component of the burrito, the garlic rice does play its part. If you love garlic, you’ll love this garlic fried rice. The garlic is first sauteed in the oil, releasing its flavor into the oil, which will than be used to coat the rice. Can you taste the garlic yet?
Now comes the fun part: trying to fit all this goodness into one burrito! I do love a runny egg but for the burrito, a medium fried egg seemed more appropriate. The White Rabbit serves their burrito with a well-done fried egg, but I need a little runny yolk in my life.
This pork sisig burrito is fantastic on its own, but a little tomatillo salsa on the side doesn’t hurt. The sisig is tart and spicy, the garlic rice incredibly aromatic, the fried egg perfection, and cheese oh so gooey. The burrito was exactly what I had wanted: comfort Filipino food!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.