Sisig Recipe

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 Sisig Recipe and let me know what you think.

Sisig Recipe


  • 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 Procedure

  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. 1Crush 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)

Number of servings (yield): 6

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  1. kuya, thnks a lot po…God bless!

  2. You’re Welcome lhea.

  3. kuya pag seafood sisig, calamari lang ba or i have to use more seafoods like fish and mussels?

  4. Thank You ana for the feedback. See you around.

  5. This and your recent recipes all look wonderful! I’ve been on a slight commenting hiatus with my busy schedule lately… but it’s great to catch up and see what’s cooking in your kitchen!

  6. tanong ulit, for calamari sisig, do i have to grill the squid directly or prito lang kaagad?

  7. I grill the squid first before sauteeing them with the other ingredients. Just make sure not to overcook them.

  8. love sisig!!! i tasted one that had chicharon in it for that extra crunch, it was delicious!

  9. trina_bacolod says:

    hi, i just came across ur site…today, im cooking sisig its my first time to cook the said menu…our procedure are almost the same…thanks. u have a great site..

  10. Thanks for visiting trina.

  11. Kuya thanks sa recipe…pano po kung bangus sisig? lalagyan pa din cia ng chicken liver?

  12. Hello,

    thanks for ur sisig recipe….on my first try…i was super satisfied…my friends kept on asking for ur recipe…i shared to them ur website….more power

  13. joy of singapore says:

    hi kuya,
    thanks a lot, for sharing us ur recipes.It was a great help for me.Can i request
    a pinapaitan?I love it,so i want to know the procedure.thanks…

  14. Merlyn, we already featured Morcon. I suggest that you just browse or search for it within the site. Hope this helps.

  15. Lyn Mac says:

    Hello kabayan im always visiting your sites and it helps me a lot,im in the UK and i have a hobbies of cooking and most of my British friends was impressed about our delicasy and im proud of it because they do like it a lot more power and God Bless kabayan….

  16. Lyn Mac says:

    And thank you for that embutido and sisig receipes,i love it…im proud to be a Filipino…

  17. hi,just dropping by to your cool site,i want to try some of your recipe, especially yong sisig, my hubby really like it, subukan ko sa sea food, thanks and more power,God bless!!!

  18. thank you so much for showing us on how to prepare or cook sisig!

  19. I know that you can do it, vanessa. Save some for me :)

  20. jeninay says:

    kuya pede po kya wala mayonnaise ang sisig kasi di nakain ng may mayo un husband ko ano po kaya pede ipalit thanks po

  21. hi,
    your website is helpful for us immigrants away from home. We have missed our pinoy recipes na and no yayas can cook for us anymore, so you’re demos are so helpful.
    God bless you!

    Vince and Babes Paala
    New Zealand

  22. Hello!
    Nag try ang husband ko na lutuin yung ala-max chicken recipe mo, all I can say is THE BEST!
    More recipe to come please :)

  23. mariell says:

    sir, just wanna ask kung magbbusiness k ng sisig how much will it cost per 3 servings?thanks

  24. mylenie says:

    kuya can i use tengga ng baboy, liempo at puso din ng baboy? or that’s too much… thanks

  25. kuya kailangan po ba talaga may ginger?kasi di po ba halos di kinakain ang ginger pag sa food.

  26. liann_10 says:

    hi,panlasang pinoy your the best:-)kaya lang i tried to make siopao 2 times already .. laging nag pa flat at di kulay white parang makunat hehe.. pero marasap naman .. di ko lang makuha yung perfect dough niya.. hayy,, but thank you panlasang pinoy try n try para ma perfect.._:-)

  27. kuya ung shrimp po b pwdng gwen sizzling.. what i mean ung ingredients nung sizzling sisig ang gagamitin ko para dun sa shrimp…

  28. 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.

    • Heave Scent says:

      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..

    • Ramon Go says:

      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..

  29. I love all your recipes.. I cook like a pro daw sabi ng family ko.. thanks a lot..

  30. Mheangs says:

    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 :D

  31. jhayphie says:

    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..

  32. Rene ligaray says:

    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!

  33. cute bunny says:

    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. :(

  34. Can I substitute mayo with pork brain? and what is the measurement?

  35. look so deliscious

  36. 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 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 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.


  37. I live in Texas does anyone know where I can buy pigs ears? I really wanted to try this recipe.

  38. wow na wow !!!ngayon alam ko na kung pano lutuin ang sisig.Thanks

  39. .,.,.,hi.,.,i just want to ask panu if ang place e nd pedeng mag ihaw…??pede kea ung sa kawali nlan na walang oil..,

  40. rosana garnado says:

    marami po akung natutunan thank you po…..

  41. it was our first time to cook this recipe, which we planned to have for the new year’s eve. i’ve been following this site for a few weeks, and this sisig recipe really helped us. my husband followed the instructional video, and he came up with a very good tasting sisig! we placed it on a sizzling plate and added a freshly cracked egg on top of it. viola! it’s like we were enjoying the meal in a five star hotel! our friends and neighbors were very delighted with this, and they always ask him to cook it again. luckily i was also with him while doing this, so now i also know how to cook sisig. thanks alot for sharing this recipe! i’m sure to try your other recipes soon. =)

  42. Theresa says:

    Hi! 1 package/pouch of yeast is equivalent to 2 1/4 teaspoons of yeast.
    Good luck for your bao!

  43. sexygaia says:

    hello po..i made sisig just today for lunch. it was a winner! everybody, especially my husband, loved it! thanks for sharing the recipe/video =)

  44. Hi marmie, please expect our siopao recipe soon. Thanks for commenting.

  45. charneli, you can use pork belly (liempo). You might also want to try seafood sisig such as calamari (squid) or bangus.

  46. Welcome kris

  47. Not a prob evelyn :) Paki abangan na lang.

  48. Thanks ajing. Please let me know the result

  49. Hey Joelen, good to see hear from you again. How’s Joelen’s Culinary Adventures doing? Loved your Chilean recipes.

  50. Thank You Rica, see you around!

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