Spicy Sizzling Squid (Sisig na Pusit)

Sisig, in its original porky form of chopped pigs’ ears and snout served on a sizzling platter, has become quite popular in the US. This is thanks in large part to the likes of Anthony Bourdain singing its praises, not to mention the enterprising Filipino-American cooks serving sisig everywhere from food trucks (ahem, #humblebrag) to brick-and-mortar restaurants.
If you travel to the Philippines, though, you’ll discover that you can “sisig” pretty much anything. There’s chicken sisig, tuna sisig, goat sisig, and even vegetarian sisig. The Squid Sisig you see here has all the hallmarks of its piggy progenitor, such as chili spice, citrus sourness and plenty of aromatic shallots and onions. Whereas the pork version features a sunny-side-up egg and crushed pork cracklings, however, this squid iteration incorporates salmon caviar and crushed prawn crackers.