Pork Sisig

Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork 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, milkfish (bangus), and mussels.

Pork Sisig

This pork sisig is more of the restaurant variation wherein mayonnaise is used and an egg is added on top, along with chopped green onions, but it sure tastes great. The original pork sisig recipe makes use of pig brain as a binder – we used the mayo as a alternative ingredient. Don’t worry, I’ll be posting the original recipe soon along with a video to better guide you.

There are several restaurants and even eateries and “carenderia’s” that serve this wonderful dish. It has been very popular to the point that it is available almost all over the world. I know that we all have our own favorite places that serve pork sisig, but it is still good to know how to make one for many reasons. I make my own pork sisig because I get to play with the ingredients and outcome of the dish. I am also assured that the ingredients were properly handled prior to cooking. This is also something that you can brag – or share with  your friends.

Try this delicious Pork Sisig Recipe and let me know what you think.

Pork Sisig
Nutrition Information
  • Serves: 6
  • Serving size: 6
    Prep time: 
    Cook time: 
    Total time: 
    • 1 lb. pig ears
    • 1 1/2 lb pork belly
    • 1 large onion, minced
    • 3 tablespoons soy sauce
    • 1/4 teaspoon ground black pepper
    • 1 knob ginger, minced
    • 3 tbsp 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 tsp salt
    1. Pour the water in a pan and bring to a boil Add salt and pepper.
    2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
    3. Remove the boiled ingredients from the pot then drain excess water
    4. Grill the boiled pig ears and pork belly until done
    5. Chop the pig ears and pork belly into fine pieces
    6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
    7. Put-in the ginger and cook for 2 minutes
    8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
    9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
    10. Put-in the soy sauce, garlic powder, and chili. Mix well
    11. Add salt and pepper to taste
    12. Put-in the mayonnaise and mix with the other ingredients
    13. Transfer to a serving plate. Top with chopped green onions and raw egg.
    14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)



    1. 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.

    2. 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.

    3. Rodel Laxina says:

      Original recipe of pork sisig don’t have ginger

      • 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.

    4. 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?

    5. 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?

    6. 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!

    7. Emmanuel Mark Mones says:

      Wow! This thing should help me a lot! Thanks!

    8. 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! :)

    9. jocelynnadura says:

      thanks panlasang pinoy. its a big help.
      keep it up

    10. Thanks to panlasang pinoy now i can make my own sisig

    11. HERSON CALVELO says:

      Very informative.
      ..god bless

    12. 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!

      • Kristi – you can, but the taste will be different; it will taste like simple ginisang baboy. It is all up to you.

      • 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.

    13. Virgie May dea cruz says:

      Thanks for the panlasang Pinoy recipe

    Leave a Comment


    Panlasang Pinoy Cookbook Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1. Register now!

    Enter your email address:

    Related Content