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
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
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 pan, melt the butter then add the onions. Cook until onions are soft.
- Put-in the ginger and cook for a few minutes
- Add the chicken liver and cook until well done.
- Crush the chicken liver while being cooked in the pan
- Add the chopped pig ears and pork belly then cook for 10 minutes
- Put-in the soy sauce and chili then mix well
- Add salt and pepper to taste
- Put-in the mayonnaise and mix with the other ingredients
- Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
sir, just wanna ask kung magbbusiness k ng sisig how much will it cost per 3 servings?thanks
kuya can i use tengga ng baboy, liempo at puso din ng baboy? or that’s too much… thanks
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..
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. 🙁
Can I substitute mayo with pork brain? and what is the measurement?
look so deliscious
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!
I live in Texas does anyone know where I can buy pigs ears? I really wanted to try this recipe.
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. =)
Hi! 1 package/pouch of yeast is equivalent to 2 1/4 teaspoons of yeast.
Good luck for your bao!
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 =)