Crispy Lamb Sisig | Filipino Classics with a Twist Ep. 1 - Video

Filipino Classics with a Twist | Episode 1: Crispy Lamb Sisig! ????????

Who says Sisig always has to be pork? This version swaps out pork for crispy lamb, mellowed out with its own rendered fat and topped with a creamy confit garlic mayo. It’s tangy, rich, and totally unapologetic—just like a good sisig should be. ????????

This dish is all about honoring tradition while keeping it fresh. Perfect with rice, a cold beer, and maybe some karaoke on the side. ???????? Ready to give lamb a chance? Let’s make it sizzle! #Sisig

INGREDIENTS
- 1 kg lamb (shoulder or chops), diced
- 2-3 small red onions, finely chopped
- 1/2 cup mayonnaise
- 2-3 tsp Knorr seasoning
- 1 head garlic, confited
- 1 small red chili chopped (optional)
- 2 medium green chillies chopped
- 2 tbsp calamansi juice (or lime juice as a substitute)
- Salt and pepper, to taste
- Cooking oil

INSTRUCTIONS
1️⃣ Prepare the Lamb: Dice lamb (keep the fat), season with salt and pepper. Then cook in a hot pan, stirring until fat is rendered and lamb is crispy. Remove excess fat.
2️⃣ Make the Special Mayo: Simmer garlic in oil on low heat until golden, mash into a paste. Mix mayo, confit garlic, and Knorr seasoning. Toss lamb in the mixture.
3️⃣ Garnish and Serve: Crack an egg on top, fry until set. Garnish with chilies, onions, and calamansi slices. Serve with hot rice and a cold beer!

⭐️ Pro Tip: Save any leftover lamb fat for frying or cooking other dishes. It’s full of flavor and adds depth to your recipes!