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Home Recipes Appetizer and Pulutan Recipes

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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By: Vanjo Merano 44 Comments Updated: 10/2/18

This post may contain affiliate links. Please read our disclosure policy.

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.

Pork-Sisig

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

Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
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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)

Nutrition Information

Serving: 6g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Eloi says

    Posted on 7/24/10 at 7:34 pm

    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

    Reply
  2. Vince says

    Posted on 7/22/10 at 1:26 am

    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

    Reply
  3. Panlasang Pinoy says

    Posted on 3/20/10 at 10:59 am

    I know that you can do it, vanessa. Save some for me 🙂

    Reply
  4. ALINE says

    Posted on 2/9/10 at 7:47 am

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

    Reply
  5. Lyn Mac says

    Posted on 1/12/10 at 4:40 am

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

    Reply
  6. Lyn Mac says

    Posted on 1/12/10 at 4:38 am

    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….

    Reply
  7. Panlasang Pinoy says

    Posted on 12/27/09 at 10:31 am

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

    Reply
  8. joy of singapore says

    Posted on 10/6/09 at 6:19 am

    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…

    Reply
  9. jannie says

    Posted on 10/1/09 at 4:40 am

    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

    Reply
  10. Lani says

    Posted on 9/24/09 at 6:10 am

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

    Reply
  11. Panlasang Pinoy says

    Posted on 8/22/09 at 6:37 pm

    Thanks for visiting trina.

    Reply
  12. trina_bacolod says

    Posted on 8/21/09 at 8:28 pm

    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..

    Reply
  13. Panlasang Pinoy says

    Posted on 8/17/09 at 2:51 pm

    Thank You Rica, see you around!

    Reply
  14. MrsLavendula says

    Posted on 8/4/09 at 10:58 pm

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

    Reply
  15. Panlasang Pinoy says

    Posted on 7/28/09 at 7:39 pm

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

    Reply
  16. Joelen says

    Posted on 7/27/09 at 11:18 am

    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!

    Reply
  17. Panlasang Pinoy says

    Posted on 7/27/09 at 8:43 am

    Thank You ana for the feedback. See you around.

    Reply
  18. Panlasang Pinoy says

    Posted on 7/27/09 at 8:42 am

    Welcome kris

    Reply
  19. Panlasang Pinoy says

    Posted on 7/26/09 at 10:29 pm

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

    Reply
  20. Panlasang Pinoy says

    Posted on 7/26/09 at 7:47 pm

    You’re Welcome lhea.

    Reply
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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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