Sisig is a popular appetizer (pulutan) turned main dish that originated from the culinary capital of the Philippines : Pampanga. This dish was invented by Lucia Cunanan or popularly know as Aling Lucing (she is also known as the sisig queen). Originally, sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milk fish (bangus), and mussels.
There are several restaurants and even eateries (carinderia) that serve this wonderful dish. I know that we all have our own favorite sisig places (like Dencio’s or Jerry’s Grill perhaps) but it is still good to know how to make one.
Try this delicious Filipino appetizer recipe : Sisig.
Ingredients
2 lbs pig ears
¼ lb pork belly
1 cup onion, minced
3 tbsp soy sauce
1 tsp ground black pepper
1 knob ginger, minced
3 tbsp chili
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
34 ounces water
3 tbsp mayonnaise
1 tsp salt
Watch the cooking video:
Cooking procedures:
1. Pour the water in a pan and bring to a boil
2. Add salt and pepper
3. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
4. Remove the boiled ingredients from the pot then drain excess water
5. Grill the boiled pig ears and pork belly until done
6. Chop the pig ears and pork belly into fine pieces
7. In a pan, melt the butter then add the onions. Cook until onions are soft.
8. Put-in the ginger and cook for a few minutes
9. Add the chicken liver and cook until well done.
10. Crush the chicken liver while being cooked in the pan
11. Add the chopped pig ears and pork belly then cook for 10 minutes
12. Put-in the soy sauce and chili then mix well
13. Add salt and pepper to taste
14. Put-in the mayonnaise and mix with the other ingredients
15. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
Get a FREE copy of the Panlasang Pinoy eCookbook Volume 1 
kuya ung shrimp po b pwdng gwen sizzling.. what i mean ung ingredients nung sizzling sisig ang gagamitin ko para dun sa shrimp…
I like all your recipes. Thank you for posting them. Pls. teach me how I can print the ingredients and procedures.
Thanks again and pls. reply asap.
I find you question silly that’s why i cant help but to answer.
Get a piece of pen & paper, then copy the recipe! SIMPLE!!!
or find a computer tech…to help you with printing.
or copy paste to word doc, save and print?
u can directly print this while on line . u can even choose which page u only need to print . Click the Printer on ur right hand corner. click print preview for pages u want to be print then print..
Subukan mo I Highlight yung buong recipe at right click ng mouse copy at sa desktop right click ulit tapos new Word document tapos open mo after that i paste mo na then save.. you can print na ung recipe ok sana naka tulong ako God Bless..
I love all your recipes.. I cook like a pro daw sabi ng family ko.. thanks a lot..
I love all your recipe, i added your site at mu favorites and I make sure to visit your site very often, its a big help… for i dont have to worry what to cook every weekend! My son love SIOMAI alot…Keep on Cooking
hi po!!!im working in the middle east so probably pork is not available, just want to ask, is there any alternative for pork sisig??? i wanted to learn how to cook this sisig for my friends birthday and it means a lot to me if you can hlp me…thank you so much!!! god bless..
I love cooking and I like the way you present them-simple yet delicious. Try more Filipino recipes.I will share this experience with my friends. More prower!
hi po, id like to ask if there’s other name for pork belly? i’m new here in US and i keep getting the wrong pork.
perfect. thank you so much for posting this menu.. i had just finished cooking sisig. no idea on how to cook it,. so i browse your page and then, perfect,, thank you so much because instantly i learned how to do it.. after watching the video.. nagluto na po ako. i copied your procedure.. nasarapan po sa luto ko ang parents ko and my two sisters..
I’d like to add also that on the 31st before the new years eve., one of my plan to prepare is embutido in which i also got the idea on your page.. thank you po talaga, may natutunan ako sa inyo.. sana po lagi kayong nandiyan.
Can I substitute mayo with pork brain? and what is the measurement?
look so deliscious
salamat sa panlasangpinoy kase ngayon maronong na ako magluto. at balak ko sanang uwi nalang ng pinas para magtayo nalang ng karendirya
I live where we can not use a outdoor charcoal grill. What can I use indoor to grill the pork ears?
you can use the oven in your stove and put it on grill..if grill option is not there..use bake.. but if you use your oven make sure the fire alarm is off in your building or if you can not turn off the fire alarm..make sure the windows are open.
sometimes there is a bit of smoke using the oven..so you really have to keep an eye on it.. around 150 to 200 degrees is acceptable.
doesn’t take long either.
or if you want authentic looking grilling..buy a george foreman electric grill.
same problem we had before …we lived in a condo ..and bawal mag grill and bawal din to remove the fire alarms…so based on experience namin ‘to.
cheers!
Masarap Talaga yung sisig kaso wala ditong pork sa Saudi Arabia pero Meron akong alternatibong Pamalit sa baboy, Ginamitan ko ng Mutton o Kambing na inihaw ko yung laman at hiniwa hiwa ng maliliit at saka ko inihalo yung mga ibang sangkap, Maraming salamat sa Panlasang Pinoy, Marami Akong Natutunan Na Masasarap Na Ulam.. More Power.. Salamat God Bless…
my husband favorite…gagawin ko’to pag uwi nya. kuya sna po meron kyo cp # pra madali nyo masagot ang itatanong namin.gusto ko po gumawa ng siopao nabili ko na ings., kaya lng di ko alam gaanu kadami yun yeast eh. nkalagay lng 1 pouch anu po ba katumbas nun sa grams? yun nabili ko ksi 500g… help kuya want to cook na pra di na ako bibili sa chowking it’s my favorite tlga.
I live in Texas does anyone know where I can buy pigs ears? I really wanted to try this recipe.
Kuya I tried three different stores. no luck sa pork cheeks… pwede bang pork shoulder?
wow na wow !!!ngayon alam ko na kung pano lutuin ang sisig.Thanks
kuya pwede po ba puro beef lng ksi d2 kuwait favorite ko po kz sisig my alternatives po ba?
.,.,.,hi.,.,i just want to ask panu if ang place e nd pedeng mag ihaw…??pede kea ung sa kawali nlan na walang oil..,
marami po akung natutunan thank you po…..
hello po kuya, i live in Australia and this sisig is one of the favorite of my husband and he want me to cook this sisig pero kc ang hirap mag hanap ng pigs head or pig ears, pero i will try the calamari then pwede ko po bang haluan ng pork laman? sa tingin ko pwede naman di naman aangal yun hehehehe..anyway nag luto ako ng embotido mo yesterday for our dinner and my husband love it ang sarap ng embotido mo first time ko magluto nun pero perfect ang sarap papakin:)) thanks kuya sa patuloy mong pag bibigay inspirasyon sa aming mga nasa ibang bansa at sa mga hindi pa gaanung maraunong magluto you give them inspiration para ma engganyo magluto…:))
Hi marmie, please expect our siopao recipe soon. Thanks for commenting.
You’re Welcome lhea.
charneli, you can use pork belly (liempo). You might also want to try seafood sisig such as calamari (squid) or bangus.
Just use one ingredient at a time para di masyadong complex ang flovor. Kung squid ang gusto mo, yun lang muna ang i-try mo then lets experiment sa combination after that.
Welcome kris
Thank You ana for the feedback. See you around.
Not a prob evelyn
Paki abangan na lang.
Thanks ajing. Please let me know the result
I grill the squid first before sauteeing them with the other ingredients. Just make sure not to overcook them.
Hey Joelen, good to see hear from you again. How’s Joelen’s Culinary Adventures doing? Loved your Chilean recipes.
Thank You Rica, see you around!
Thanks for visiting trina.