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Home Recipes Pork Recipes

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. As mentioned, Sisig can also be enjoyed as a main…

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By: Vanjo Merano 44 Comments Updated: 4/25/23

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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.

Sisig Recipe
Contents hide
Origin of Sisig
Sisig Versions
How to Cook Sisig
Try these pulutan recipes
Bopis Recipe
Spicy Chicken Feet
Tokwat Baboy Recipe
Crispy Pata
Pork Sisig
Ingredients
Instructions
Video
Nutrition Information
Did you make this?

As mentioned, Sisig can also be enjoyed as a main dish and is best eaten a cup of warm white rice on the side. Sisig is synonymous to “pulutan”. It is a term used to describe food pairings with beer or any alcohlic beverage. I like to pair it with either beer or wine.

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 Cook Sisig

This sisig recipe starts by boiling pork belly and pig ears until tender. These are then grilled for a few minutes until it browns and develops a good texture. I chop the meat into small pieces after grilling.

Start cooking the sisig by sautéing ginger. Add chicken liver. Cook it thoroughly. Note that ginger is an optional ingredient for this sisig version. I added it to reduce the gaminess of chicken liver. Feel free to use it based on your preference.

Add the minced meat. These are the pork belly and ears. Make sure to blend all the ingredients together. This will balance the flavor of the dish. Add the seasonings and spices afterwards.

You have the option to use a metal plate to serve the dish. This can also be served on a regular plate. I topped this version with egg. This is optional.

Try this delicious Sisig Recipe and let me know what you think.

Try these pulutan recipes

bopis recipe

Bopis Recipe

Spicy Chicken Feet Adidas

Spicy Chicken Feet

Tokwat Baboy Recipe

Tokwat Baboy Recipe

Crispy Pata

Crispy Pata

Check it out

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!

5 from 3 votes

Pork Sisig

This is a recipe for Sisig. 
Prep: 12 minutes minutes
Cook: 1 hour hour 30 minutes minutes
Total: 1 hour hour 42 minutes minutes
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6 people

Ingredients

  • 1 lb. pig ears
  • 1 1/2 lb pork belly
  • 1 piece onion minced
  • 3 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 knob ginger minced (optional)
  • 3 tablespoons chili flakes
  • 1/2 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
  • 1/2 teaspoon salt
  • 1 piece egg (optional)
US CustomaryMetric

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 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)

Video

Nutrition Information

Serving: 6g Calories: 933kcal (47%) Carbohydrates: 6g (2%) Protein: 33g (66%) Fat: 86g (132%) Saturated Fat: 34g (170%) Cholesterol: 265mg (88%) Sodium: 1052mg (44%) Potassium: 694mg (20%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 3805IU (76%) Vitamin C: 14.6mg (18%) Calcium: 49mg (5%) Iron: 3.9mg (22%)
© 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. Rhoma Pilak says

    Posted on 1/15/17 at 8:36 am

    5 stars
    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!!

    Reply
    • Vanjo Merano says

      Posted on 1/18/17 at 6:54 pm

      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.

      Reply
  2. Meg says

    Posted on 1/3/17 at 7:02 am

    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 😀

    Reply
    • Vanjo Merano says

      Posted on 1/3/17 at 7:29 pm

      Thanks for the feedback.

      Reply
  3. vic says

    Posted on 11/18/16 at 9:20 pm

    if I am going to use this as business hiw many grams for P50?

    Reply
  4. Ezekiel says

    Posted on 11/11/16 at 2:37 am

    Cooked Sisig 2 times now using this ingredients during jamming session with friends. Thanks for this.

    Reply
  5. elvene mark cañeda says

    Posted on 10/24/16 at 5:19 am

    Thank you for the recipe vanjo.., Can i fry the meat instead of grilling it?? what will happen to the taste?.

    Reply
  6. Ren says

    Posted on 8/20/16 at 2:41 am

    Will surely try this tomorrow 🙂 was wondering good for how many persons will this serve vanjo 🙂

    Reply
    • Vanjo Merano says

      Posted on 8/20/16 at 10:22 am

      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.

      Reply
  7. Yvonne says

    Posted on 8/14/16 at 6:36 pm

    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.

    Reply
    • Vanjo Merano says

      Posted on 8/14/16 at 8:33 pm

      I appreciate the feedback, Yvonne. You are welcome 🙂

      Reply
  8. Eugene Baul says

    Posted on 8/19/15 at 5:54 am

    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.

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:45 pm

      Eugene, I appreciate the insight. Thanks for sharing this information. It is really helpful.

      Reply
  9. Dionisia says

    Posted on 8/8/15 at 9:24 pm

    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.

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:46 pm

      Sounds like a great twist. I have to try your version sometime.

      Thanks for the feedback!

      Reply
  10. Rodel Laxina says

    Posted on 4/23/15 at 6:18 am

    Original recipe of pork sisig don’t have ginger

    Reply
    • Vanjo Merano says

      Posted on 4/23/15 at 7:43 am

      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.

      Reply
  11. dulce says

    Posted on 4/13/15 at 6:03 pm

    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?

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:47 pm

      You can portion this in half, if that is the case.

      Reply
  12. jack says

    Posted on 2/17/15 at 8:45 pm

    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?

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:50 pm

      Go ahead, Jack.That should be alright. The taste will be the same. I am just obsessed with the belly fat, that’s all. 🙂

      Reply
  13. Katherine Mangona says

    Posted on 2/5/15 at 2:35 pm

    5 stars
    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!

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:48 pm

      You are welcome, Katherine. Thanks for dropping by. I hope to hear from you soon.

      Reply
  14. Emmanuel Mark Mones says

    Posted on 12/26/14 at 1:22 am

    Wow! This thing should help me a lot! Thanks!

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:49 pm

      Glad to be of service.

      Reply
    • Rheana says

      Posted on 3/9/19 at 8:33 pm

      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

      Reply
  15. lynn m says

    Posted on 12/19/14 at 11:18 am

    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! 🙂

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:49 pm

      Thanks for the feedback. You did a good job!

      Reply
  16. jocelynnadura says

    Posted on 11/25/14 at 7:41 am

    thanks panlasang pinoy. its a big help.
    keep it up

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:52 pm

      You are welcome. Hope to hear from you soon, Jocelyn.

      Reply
  17. reginald says

    Posted on 11/18/14 at 4:29 pm

    Thanks to panlasang pinoy now i can make my own sisig

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:51 pm

      You are always welcome.

      Reply
  18. HERSON CALVELO says

    Posted on 10/31/14 at 4:36 pm

    Very informative.
    ..god bless

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:51 pm

      Thank you.

      Reply
  19. Kristi says

    Posted on 10/18/14 at 1:41 am

    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!

    Reply
    • Vanjo Merano says

      Posted on 10/18/14 at 8:01 am

      Kristi -- you can, but the taste will be different; it will taste like simple ginisang baboy. It is all up to you.

      Reply
    • Aaron says

      Posted on 4/29/15 at 5:11 am

      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.

      Reply
  20. Virgie May dea cruz says

    Posted on 10/14/14 at 4:33 am

    Thanks for the panlasang Pinoy recipe

    Reply
    • Vanjo Merano says

      Posted on 8/19/16 at 7:48 pm

      It is my pleasure, Virgie. Thanks for visiting.

      Reply
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