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.
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.
- Serves: 6
- Serving size: 6
- 1 lb. pig ears
- 1½ lb pork belly
- 1 large onion, minced
- 3 tablespoons soy sauce
- ¼ teaspoon ground black pepper
- 1 knob ginger, minced
- 3 tbsp chili flakes
- ½ 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
- 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)
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