Sizzling Sai Krok Isan

Ingredients

In this Filipino-American adaptation of Sai Krok Isan, we have incorporated Filipino flavors and ingredients to create a unique fusion dish. The original Thai recipe typically uses Thai chili peppers, lemongrass, and cilantro, while our adaptation includes Filipino chili peppers, calamansi juice, and Filipino herbs like pandan leaves. These additions infuse the dish with a distinct Filipino-American twist, enhancing the overall flavor profile. We alse have the original recipe for Sai krok Isan, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Filipino chili peppers, finely chopped 2 Filipino chili peppers, finely chopped
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 2 tablespoons calamansi juice 2 tablespoons calamansi juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 2 pandan leaves, tied into a knot (optional) 2 pandan leaves, tied into a knot (optional)
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, minced garlic, chopped Filipino chili peppers, minced lemongrass, calamansi juice, soy sauce, fish sauce, sugar, ground black pepper, and chopped cilantro. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using pandan leaves, place them in the bowl with the pork mixture and let it marinate for at least 30 minutes to infuse the flavors.
3. 3.
   Preheat a grill or grill pan over medium-high heat.
4. 4.
   Shape the pork mixture into sausage-shaped patties, about 2 inches in length.
5. 5.
   Grill the sausages for about 4-5 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   Remove the sausages from the grill and let them rest for a few minutes.
7. 7.
   Meanwhile, heat a sizzling plate over high heat until it is smoking hot.
8. 8.
   Transfer the grilled sausages onto the sizzling plate and drizzle with any remaining marinade.
9. 9.
   Serve the sizzling sausages immediately with steamed rice and a side of the tangy dipping sauce.

Treat your ingredients with care...

• Filipino chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness. If you prefer a milder flavor, remove the seeds before chopping.
• Pandan leaves — Pandan leaves add a subtle aroma to the sausages. If you can't find pandan leaves, you can omit them without affecting the overall taste.

Tips & Tricks

• For an extra smoky flavor, you can grill the sausages over charcoal instead of a gas grill or grill pan.
• If you prefer a milder dipping sauce, reduce the amount of Thai chili peppers or remove the seeds before adding them to the sauce.
• Serve the sizzling sausages immediately after transferring them to the hot plate to ensure they stay hot and sizzling.

Serving advice

To serve, place the sizzling plate with the sausages on a heat-resistant surface, such as a wooden board or trivet, to protect your table. The sizzling sound and aroma will create an enticing experience for your guests.

Presentation advice

Garnish the sizzling sausages with a sprinkle of chopped cilantro and a few slices of calamansi for an added pop of color. The vibrant green and citrusy aroma will enhance the visual appeal of the dish.