Crocodile Sisig Recipe
A bold reinvention of Filipino street food featuring tender crocodile meat transformed through heat and acid. Crispy yet succulent morsels marry with aromatic alliums and fierce chilis, all mellowed by creamy egg yolk. Each bite delivers a symphony of textures — crunchy edges yielding to juicy centers — while calamansi's bright tang cuts through richness. More than exotic novelty, this dish honors traditional technique while expanding the palate's geography. A conversation-stopping centerpiece that requires minimal ingredients but delivers maximum impact.
Ingredients
- 1 lb crocodile meat minced
- 3 tablespoon vegetable oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 2 Thai chili peppers finely chopped
- 1 tablespoon ginger minced
- ¼ cup soy sauce
- 3 tablespoon calamansi juice or lime juice
- 1 tablespoon vinegar
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 raw egg yolk for serving
- 2 tablespoon mayonnaise
- 2 tablespoon chopped green onions
- 1 tablespoon chopped cilantro
Instructions
- If using fresh crocodile meat, partially freeze it for 30 minutes to make it easier to mince. Chop it into small pieces.
- In a bowl, combine soy sauce, half the calamansi juice, vinegar, sugar, and black pepper. Add the crocodile meat and marinate for 30 minutes.
- Heat oil in a cast iron skillet over high heat until smoking.
- Add the marinated crocodile meat and cook until crispy and browned, about 5-7 minutes.
- Add onions, garlic, ginger, and chili peppers. Stir-fry for 2 minutes.
- Season with salt and the remaining calamansi juice.
- Remove from heat and stir in the mayonnaise.
- Transfer to a sizzling plate if available. Top with raw egg yolk, green onions, and cilantro.
- Serve immediately, stirring the egg yolk into the hot meat at the table.
Tips from Lola's Kitchen
Cook with patience - Crocodile meat needs to be cooked properly to achieve the right texture. Don't rush the browning process.
Balance is key - The perfect sisig has a balance of sour, salty, and spicy flavors. Adjust the calamansi juice, soy sauce, and chili to your taste.
Serve immediately - Sisig is best enjoyed hot and sizzling, right after the egg yolk is mixed in.
Crisp is crucial - Make sure some pieces get nicely browned and crispy for texture contrast.
Tried this recipe?Let us know how it was!