1 brined pig shoulder (5% salt brine, 6 hours)
10L chicken stock
1 brown onion
10 cloves garlic
2 L coconut or red wine vinegar
1 kg caster sugar
2 L soy sauce
2 bay leaves
Any cured pork scraps you may have
2 Spanish onions or eschallot, finely diced
2 long red chillies, finely sliced
4 cloves garlic, finely sliced
1 knob ginger
4 egg yolks
Calamansi juice or lemon juice
Murray River pink salt
Recipe by Mitch Orr of Kiln
Photography by Jon Bader
1. For the pig shoulder: You can either try and get your butcher to brine the shoulder for you or do it at home.
2. Cook the shoulder the day before.
3. Place the brined shoulder into a deep roasting tray. Cover with chicken stock and add the rest of the ingredients. The shoulder should be completely covered. Cover the tray with a layer of baking paper and foil.
4. Place in a pre-heated oven at 220°C for 30 minutes.
5. Turn the oven down to 100°C. Cook for 6–7 hours, checking after 5 hours.
6. If ready, the meat should be falling off the bone. Take out of the oven and leave to cool.
7. Once cooled, remove the shoulder from the stock. Strain the stock and reserve.
8. Pick all the meat from the bone. Discard any parts that are pure fat. Keep some of the skin as well.
9. Chop the meat up, and reserve until ready to make the sisig.
10. To serve: In a large non stick pan, fry the meat in some vegetable oil until it is golden brown and crispy.
11. Remove and drain the excess fat from the meat.
12. Add some of the fat back to the pan, sauté the garlic, half the Spanish onion, the ginger, and half the chilli.
13. Add the meat back to the pan and toss together.
14. Season with salt to taste and plenty of calamansi juice.
15. Plate up the meat, garnish with the rest of the Spanish onion and chilli, top with raw egg yolks. Serve with steamed rice.