Pork sisig is a popular Filipino dish. It can be considered as a main dish or an appetizer. The composition of this dish is mainly of pig’s parts such as minced pork meat, ears, and face. Chicken liver, onions, and chili peppers are also added.
As mentioned, Sisig can also be enjoyed as a main dish and is best eaten a cup of warm white rice on the side. Sisig is synonymous to “pulutan”. It is a term used to describe food pairings with beer or any alcohlic beverage. I like to pair it with either beer or wine.
Origin of Sisig
Sisig originated from Pampanga. This place is considered as the culinary capital of the Philippines. It was invented by Lucia Cunanan. She is popularly known as Aling Lucing and the Sisig queen.
The US military bases located in the town might have played a role in the invention of this dish. People can buy cheap pig heads in commissaries because these are not normally consumed inside the base. Meat from the pig heads are scraped out, boiled, grilled, and made into what is now known as Sisig
Sisig Versions
The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix.
There are several sisig versions available today. There is a variety of main ingredients. It ranges from the original pig’s face to a more healthy seafood concoction. Squid Sisig, Tuna Sisig, Bangus sisig, and Tahong Sisig are some examples.
Pork Sisig has its variations too. Pork belly is a widely used ingredient in conventional sisig versions. There are also versions that use pork shoulder. Some will mix and match different pig parts.
Chicken sisig is a version that is starting to gain popularity nowadays. It is a good option for people who don’t eat pork.
Dinakdakan is a dish that closely resembles our featured recipe. Although the preparation and other ingredients vary.
How to Cook Sisig
This sisig recipe starts by boiling pork belly and pig ears until tender. These are then grilled for a few minutes until it browns and develops a good texture. I chop the meat into small pieces after grilling.
Start cooking the sisig by sautéing ginger. Add chicken liver. Cook it thoroughly. Note that ginger is an optional ingredient for this sisig version. I added it to reduce the gaminess of chicken liver. Feel free to use it based on your preference.
Add the minced meat. These are the pork belly and ears. Make sure to blend all the ingredients together. This will balance the flavor of the dish. Add the seasonings and spices afterwards.
You have the option to use a metal plate to serve the dish. This can also be served on a regular plate. I topped this version with egg. This is optional.
Try this delicious Sisig Recipe and let me know what you think.
Pork Sisig
Ingredients
- 1 lb. pig ears
- 1 1/2 lb pork belly
- 1 piece onion minced
- 3 tablespoons soy sauce
- 1/4 teaspoon ground black pepper
- 1 knob ginger minced (optional)
- 3 tablespoons chili flakes
- 1/2 teaspoon garlic powder
- 1 piece lemon or 3 to 5 pieces calamansi
- ½ cup butter or margarine
- ¼ lb chicken liver
- 6 cups water
- 3 tablespoons mayonnaise
- 1/2 teaspoon salt
- 1 piece egg (optional)
Instructions
- Pour the water in a pan and bring to a boil Add salt and pepper.
- Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
- Remove the boiled ingredients from the pot then drain excess water
- Grill the boiled pig ears and pork belly until done
- Chop the pig ears and pork belly into fine pieces
- In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
- Put-in the ginger and cook for 2 minutes
- Add the chicken liver. Crush the chicken liver while cooking it in the pan.
- Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
- Put-in the soy sauce, garlic powder, and chili. Mix well
- Add salt and pepper to taste
- Put-in the mayonnaise and mix with the other ingredients
- Transfer to a serving plate. Top with chopped green onions and raw egg.
- Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
Rhoma Pilak says
This sounds like a great recipe! This is one is for keeps!
I had sisig in my childhood, but recently rediscovered it! Back then they were made from the unwanted lechon pieces of ears, snout, cheeks, and tails which my uncles recook with added spices and calamansi juice for pulutan. I never had the more original ka-Pampangan recipe until a few years ago, and in a restaurant, with an added twist— it was served with fresh lettuce on the side. The sizzling sisig is then wrapped in lettuce and eaten like lumpia. Ahh, loving the versatility of sisig!
Thank you for sharing and I also appreciate how kindly you respond to the comments here! Mabuhay, kababayan!!
Vanjo Merano says
The pleasure is mine, Rhoma.
Your description of sisig sounds really yummy. I think that it is what they call lechon sisig. I was fortunate to try Pampanga sisig from different restaurants in Pampanga and Manila. I combined all the attributes that I liked into this recipe.
Meg says
I love the format of this website. It’s neat, easy to understand and pleasing to the eyes. Plus the content contains everything I need. Much appreciated!
All hail sisig 😀
Vanjo Merano says
Thanks for the feedback.
vic says
if I am going to use this as business hiw many grams for P50?
Ezekiel says
Cooked Sisig 2 times now using this ingredients during jamming session with friends. Thanks for this.
elvene mark cañeda says
Thank you for the recipe vanjo.., Can i fry the meat instead of grilling it?? what will happen to the taste?.
Ren says
Will surely try this tomorrow 🙂 was wondering good for how many persons will this serve vanjo 🙂
Vanjo Merano says
Ren -- it is good to hear from you. This is good for 6 persons. Can you let me know how it went after trying it?
Hope to hear from you soon.
Yvonne says
I just tried it today,i used Liver spread since i cant find chicke pn liver and OMG it was so yummy. I will make this again next time we will have people over. Thanks for the great recipe.
Vanjo Merano says
I appreciate the feedback, Yvonne. You are welcome 🙂
Eugene Baul says
Been experimenting on Sisig lately. I am Kapampangan so I just stick to what I got used to which is Alin Lucing’s, since I have been eating this since i was about 6 or 7 years old. I mix the original recipe which is charboiled and Aling Mila’s which I think is fried so it is crunchy on the skin part. So the ” Amoy uling” + ” Piniritong Baboy Scent in one dish. I am based abroad so the Pig’s Panga and Tenga are hard to find, so I have been using Liempo w thin fat. Not as good as the ulo but its about 85-90% almost there so make sure to get the thin fat. We do not want our Sisig to be that fatty. I think the real secret here are the Calamansi+ Grilled Chicken Liver ( I do not use pork liver at all ) + Onions + Pepper. Also, I put the onion only after everything is chopped and mixed and ready to serve. This is to avoid its taste to mix it with the sisig and can affec the taste. And, I do not cook or reheat it cook it will cook all the ingredients and will start to taste like ginisang giniling. Sisig, in Kapampangan means to snack something soury and raw, so there is the raw taste that it should possess. Also cooking it will just make it very greasy. So it is best served once done or better get a sizzling plate to warm it.
Vanjo Merano says
Eugene, I appreciate the insight. Thanks for sharing this information. It is really helpful.
Dionisia says
Hi! I tried this recipe with a little twist to it. Instead of boiling and then broiling, I cooked the whole pork belly and ears as adobo (cooked till dry and the fat has come out). Then followed the rest of the recipe to the letter. It was a huge success! Thank you for this wonderful recipe.
Vanjo Merano says
Sounds like a great twist. I have to try your version sometime.
Thanks for the feedback!
Rodel Laxina says
Original recipe of pork sisig don’t have ginger
Vanjo Merano says
I agree. The original recipe does not use eggs either. As I mentioned in the description, this recipe is more of a restaurant variation.
It will be awesome if you can give us an idea on how you make your sisig so that everyone can benefit. I’m sure that it will taste really good.
dulce says
Hello. Is it going to be the same measurement for all the ingredients if I don’t add the pig’s ear? Or should I cut it in half since I will only be using pork belly?
Vanjo Merano says
You can portion this in half, if that is the case.
jack says
Looks tasty. TY for the recipe Vanjo. Can I substitute the pork belly with pork butt (more meat less fat)? what will happen to the taste?
Vanjo Merano says
Go ahead, Jack.That should be alright. The taste will be the same. I am just obsessed with the belly fat, that’s all. 🙂
Katherine Mangona says
Thank you! This is really a big help most especially to the people like me who doesn’t know how to cook. Keep up the good work!
Vanjo Merano says
You are welcome, Katherine. Thanks for dropping by. I hope to hear from you soon.
Emmanuel Mark Mones says
Wow! This thing should help me a lot! Thanks!
Vanjo Merano says
Glad to be of service.
Rheana says
I am a filipina married to a caucasian and we are in keto so this recipe is perfect and he loves this more than pizza! <3
lynn m says
Thank you for posting this recipe, my dish turn out to be great. My family and guests loved and enjoyed it. They were all praise for its yumminess! 🙂
Vanjo Merano says
Thanks for the feedback. You did a good job!
jocelynnadura says
thanks panlasang pinoy. its a big help.
keep it up
Vanjo Merano says
You are welcome. Hope to hear from you soon, Jocelyn.
reginald says
Thanks to panlasang pinoy now i can make my own sisig
Vanjo Merano says
You are always welcome.
HERSON CALVELO says
Very informative.
..god bless
Vanjo Merano says
Thank you.
Kristi says
Can I omit the pig’s ears and liver? Will this alter the overall taste of the dish? My husband does not like pig’s ears and liver. Please advise. Thank you!
Vanjo Merano says
Kristi -- you can, but the taste will be different; it will taste like simple ginisang baboy. It is all up to you.
Aaron says
Another way you can enjoy the Vanjo’s recipe and at the same time be able to serve it to your husband is by preparing it and cooking it separately for both of you. It will be more time consuming but hey atleast everybody gets to enjoy it.
Virgie May dea cruz says
Thanks for the panlasang Pinoy recipe
Vanjo Merano says
It is my pleasure, Virgie. Thanks for visiting.