Spicy Sisig Nachos Recipe

1. Cook the Sisig: Heat a non-stick skillet over medium-high heat. Add The Good Meat Spicy Pork Sisig straight from the pack. Cook for about 5–7 minutes, stirring frequently, until the pork is thoroughly heated through. Set aside.
2. Build the Foundation: On a large serving platter or baking sheet, spread out an even layer of your favorite crunchy tortilla chips.
3. Make it Cheesy: Generously ladle the warm nacho cheese sauce all over the chips, ensuring most of them get a good coat.
4. Add the Meat: Evenly scatter the hot, crispy spicy pork sisig over the cheesy chips.
5. Layer the Freshness: Top the sisig with the diced red onions and tomatoes. If you love an extra kick of heat, scatter the sliced birds eye chilies across the top.
6. The Final Drizzle & Garnish: Drizzle the garlic-mayo (or sour cream) in a zigzag pattern across the platter. Finish with a sprinkle of fresh cilantro or green onions for a pop of color.
7. Serve: Serve immediately while the chips are crunchy, the cheese is gooey, and the sisig is hot! Serve with calamansi wedges on the side to squeeze over the top just before eating. Enjoy!

Chef Gigi’s Tips:

Because our Sisig line contains no chemical preservatives, we use coconut oil as a natural preservative to block oxygen and control moisture. It also helps lock in our rich aromatic flavors and provides natural antimicrobial properties. If you prefer a less oily sisig, you can easily drain or skim off any excess oil after cooking!