Pork Sisig Recipe
Pork sisig is a popular Filipino dish. It can be considered as a main dish or an appetizer. The composition of this dish is mainly of pig’s parts such as minced pork meat, ears, and face. Chicken liver, onions, and chili peppers are also added.
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The joy of eating food comes from many things. Sometimes you get it from great, irresistible flavor as a result of a beautiful set of seasonings. And other times, it is from the feeling of satisfaction and fullness, which after all, is the entire reason we eat. But one of the things that can truly make a dining experience memorable is the celebration that comes with our eating. That’s why Pork Sisig is so appealing to many.

What is Pork Sisig?
It ticks off all the boxes I mentioned earlier with its rich, salty and meaty taste. That, and it is the perfect dish to have with drinks for when you want to gather with friends and family. Just a heads up that you will be needing a grill for this recipe. Find out what you need to work with in terms of ingredients by reading below!
How to Cook Pork Sisig

1. Boiling the meat
Put your pig ears, snout, pork belly, bay leaves, 2 teaspoons of salt, and 1 quart of water in a cooking pot. Apply some heat, and boil all of this for 1 hour. Then take the ingredients out, and drain your water.
2. Grilling the pig parts
Now start heating up your grill. Put the meat you prepared earlier on the grill, and cook them for 5 minutes. Then turn them to the other side, and repeat the previous step. Transfer the cooked pig parts to a separate container, and let it cool down.

3. Preparing the sisig dressing
Remember the dressing components we discussed earlier? Combine all of these together in a bowl. Make sure to mix them thoroughly.
4. Tossing the meat and dressing together

Now chop up the pig parts you grilled earlier. Get them in small pieces, and place these in a large mixing bowl. Pour in your dressing mixture. Then just toss everything together until they are all well-blended.

What are the Ingredients?
For the sisig


Let’s start off with the variety of meat we will need. First is 1 lb. of pig ears. We will also want 1 lb. of pig snout and 1 lb. of pork belly for an exciting variety in texture in our sisig. Get 1 quart of water ready too because we will be boiling the meat.


And don’t forget 2 onions you’ve minced, as well as 4 thumbs of ginger you’ve crushed. Since we want something real flavorful, we would also want 2 teaspoons of salt and 3 bay leaves.


For the dressing
Up first is ½ cup of Lady’s Choice Mayonnaise for a bit of thickness and creaminess. Also prepare 2 tablespoons of sukang iloko, ¼ teaspoon of ground black pepper, 1 teaspoon of salt and 1 teaspoon of sugar. And what’s sisig without liver? But for a simpler recipe with just as much falvor, we will use ¼ cup of liver spread. To make this dish a bit more refreshing, we will need 2 limes in the mix. And lastly, prepare 1 tablespoon of Knorr Liquid Seasoning.
Origin of Sisig
Sisig originated from Pampanga. This place is considered as the culinary capital of the Philippines. It was invented by Lucia Cunanan. She is popularly known as Aling Lucing and the Sisig queen.

The US military bases located in the town might have played a role in the invention of this dish. People can buy cheap pig heads in commissaries because these are not normally consumed inside the base. Meat from the pig heads are scraped out, boiled, grilled, and made into what is now known as Sisig
Sisig Versions
The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix.
There are several sisig versions available today. There is a variety of main ingredients. It ranges from the original pig’s face to a more healthy seafood concoction. Squid Sisig, Tuna Sisig, Bangus sisig, and Tahong Sisig are some examples.

Pork Sisig has its variations too. Pork belly is a widely used ingredient in conventional sisig versions. There are also versions that use pork shoulder. Some will mix and match different pig parts.
Chicken sisig is a version that is starting to gain popularity nowadays. It is a good option for people who don’t eat pork.
Dinakdakan is a dish that closely resembles our featured recipe. Although the preparation and other ingredients vary.
How to Serve
We’re done cooking up our Pork Sisig! So what now? Once you transfer the sisig to a serving plate, we can get everything else ready. If you are having this as a meal, sisig is best with some warm, freshly cooked rice. But if you are eating it as pulutan, don’t forget to place your cold drink beside your sisig. Pulutan essentially refers to food that we enjoy best with alcoholic drinks for gatherings.

And so you can expect that sisig would go well with other pulutan dishes. This includes chicharon, crispy pata, liempo, and more yummy grilled food!
How to Store
We prepared plenty of truly delicious Pork Sisig, and so I wouldn’t blame you if you end up with leftovers. That being said, don’t throw these out yet because you can actually extend the shelf life of your sisig pretty easily.
Grab your airtight container, and put all of the sisig you have left inside. Cover this with your lid, and put the container in the refrigerator. That should last for about three days, but it would be best to check on it before reheating it to make sure it does not have an unpleasant smell from spoilage.
Can you Freeze It?
Luckily for us, the answer is yes! Should you be hoping to keep this meat dish good for around 2 months more, you can actually freeze it. Go ahead, and take your freezer-safe plastic container. Then place your Pork Sisig inside. And then just keep this in the freezer. It would be best to also monitor the state of the dish before you eat it again. Sometimes the sisig goes bad before two months in the freezer, and so you have to make sure that this is still safe.

What are your thoughts on my Pork Sisig recipe? I hope you are looking to be more adventurous with your cooking by clicking on more dishes to make here on Panlasang Pinoy!
Try these pulutan recipes
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Pork Sisig
Ingredients
- 1 lb pig ears
- 1 lb. pig snout
- 1 lb pork belly
- 2 pieces onions minced
- 3 pieces bay leaves
- 2 teaspoons salt
- 4 thumbs ginger crushed
- 1 quarts water
Sisig dressing:
- ½ cup Lady’s Choice Mayonnaise
- 2 tablespoons sukang iloko see note 1
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup liver spread see note 2
- 2 limes see note 3
- 1 tablespoon Knorr Liquid Seasoning
Equipment
- 1 Grill you may use either gas or charcoal grill
Instructions
- Combine pig ears, snout, pork belly, ginger, bay leaves, 2 teaspoons salt, and 1 quart of water in a cooking pot. Boil for 1 hour. Remove from the pot and drain the water.
- Heat-up your grill. Start grilling the pig parts for around 5 minutes per side. Remove from the grill afterwards and let it cool down.
- Make the dressing by combining all the dressing ingredients. Mix well.
- Chop the grilled pig parts into small pieces. In a large mixing bowl, combine the chopped pork with onion and the dressing mixture. Toss until all the ingredients are well blended.
- Transfer to a serving plate. Serve with your favorite drink. Share and enjoy!
Rhoma Pilak says
This sounds like a great recipe! This is one is for keeps!
I had sisig in my childhood, but recently rediscovered it! Back then they were made from the unwanted lechon pieces of ears, snout, cheeks, and tails which my uncles recook with added spices and calamansi juice for pulutan. I never had the more original ka-Pampangan recipe until a few years ago, and in a restaurant, with an added twist— it was served with fresh lettuce on the side. The sizzling sisig is then wrapped in lettuce and eaten like lumpia. Ahh, loving the versatility of sisig!
Thank you for sharing and I also appreciate how kindly you respond to the comments here! Mabuhay, kababayan!!
Vanjo Merano says
The pleasure is mine, Rhoma.
Your description of sisig sounds really yummy. I think that it is what they call lechon sisig. I was fortunate to try Pampanga sisig from different restaurants in Pampanga and Manila. I combined all the attributes that I liked into this recipe.
Meg says
I love the format of this website. It’s neat, easy to understand and pleasing to the eyes. Plus the content contains everything I need. Much appreciated!
All hail sisig 😀
Vanjo Merano says
Thanks for the feedback.
vic says
if I am going to use this as business hiw many grams for P50?
Ezekiel says
Cooked Sisig 2 times now using this ingredients during jamming session with friends. Thanks for this.
elvene mark cañeda says
Thank you for the recipe vanjo.., Can i fry the meat instead of grilling it?? what will happen to the taste?.
Ren says
Will surely try this tomorrow 🙂 was wondering good for how many persons will this serve vanjo 🙂
Vanjo Merano says
Ren -- it is good to hear from you. This is good for 6 persons. Can you let me know how it went after trying it?
Hope to hear from you soon.
Yvonne says
I just tried it today,i used Liver spread since i cant find chicke pn liver and OMG it was so yummy. I will make this again next time we will have people over. Thanks for the great recipe.
Vanjo Merano says
I appreciate the feedback, Yvonne. You are welcome 🙂
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.
Vanjo Merano says
Eugene, I appreciate the insight. Thanks for sharing this information. It is really helpful.
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.
Vanjo Merano says
Sounds like a great twist. I have to try your version sometime.
Thanks for the feedback!
Rodel Laxina says
Original recipe of pork sisig don’t have ginger
Vanjo Merano says
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.
dulce says
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?
Vanjo Merano says
You can portion this in half, if that is the case.
jack says
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?
Vanjo Merano says
Go ahead, Jack.That should be alright. The taste will be the same. I am just obsessed with the belly fat, that’s all. 🙂
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!
Vanjo Merano says
You are welcome, Katherine. Thanks for dropping by. I hope to hear from you soon.
Emmanuel Mark Mones says
Wow! This thing should help me a lot! Thanks!
Vanjo Merano says
Glad to be of service.
Rheana says
I am a filipina married to a caucasian and we are in keto so this recipe is perfect and he loves this more than pizza! <3
lynn m says
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! 🙂
Vanjo Merano says
Thanks for the feedback. You did a good job!
jocelynnadura says
thanks panlasang pinoy. its a big help.
keep it up
Vanjo Merano says
You are welcome. Hope to hear from you soon, Jocelyn.
reginald says
Thanks to panlasang pinoy now i can make my own sisig
Vanjo Merano says
You are always welcome.
HERSON CALVELO says
Very informative.
..god bless
Vanjo Merano says
Thank you.
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!
Vanjo Merano says
Kristi -- you can, but the taste will be different; it will taste like simple ginisang baboy. It is all up to you.
Aaron says
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.
Virgie May dea cruz says
Thanks for the panlasang Pinoy recipe
Vanjo Merano says
It is my pleasure, Virgie. Thanks for visiting.