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 Filipino appetizer recipe : Sisig.
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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.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
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)
Eloi says
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 🙂
Ingats
Vince says
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
Panlasang Pinoy says
I know that you can do it, vanessa. Save some for me 🙂
ALINE says
thank you so much for showing us on how to prepare or cook sisig!
Lyn Mac says
And thank you for that embutido and sisig receipes,i love it…im proud to be a Filipino…
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….
Panlasang Pinoy says
Merlyn, we already featured Morcon. I suggest that you just browse or search for it within the site. Hope this helps.
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…
jannie says
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
Lani says
Kuya thanks sa recipe…pano po kung bangus sisig? lalagyan pa din cia ng chicken liver?
Panlasang Pinoy says
Thanks for visiting trina.
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..
Panlasang Pinoy says
Thank You Rica, see you around!
MrsLavendula says
love sisig!!! i tasted one that had chicharon in it for that extra crunch, it was delicious!
Panlasang Pinoy says
I grill the squid first before sauteeing them with the other ingredients. Just make sure not to overcook them.
Joelen says
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!
Panlasang Pinoy says
Thank You ana for the feedback. See you around.
Panlasang Pinoy says
Welcome kris
Panlasang Pinoy says
charneli, you can use pork belly (liempo). You might also want to try seafood sisig such as calamari (squid) or bangus.
Panlasang Pinoy says
You’re Welcome lhea.