Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig

Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver.  It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.

This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.

It originated from the culinary capital of the Philippines. Pampanga.  Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds)Buko Pie – Filipino Coconut PieCascaron – Bitsu-Bitsu (Dough Balls) RecipeKamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe and Suman Malagkit  (Sticky Rice Roll in Banana Leaves) Recipe!

This is my  version of Sizzling Pork Sisig. Enjoy!!!

 

Ingredients:

1 lb. pig ears

¼ lb chicken liver

1½ lb pork belly

3 tbsp. mayonnaise (optional)

3 tbsp chili flakes

1 large onion, minced

1 pack chicharon (pork cracklings) chopped, minced (optional)

3 tbsp. soy sauce

2-4 pc. lemon (calamansi) optional

½ cup butter or margarine

1 knob ginger, minced

½ tsp. garlic powder

3 cloves garlic (chopped)

6 cups water

¼ tsp. ground black pepper

1 spoonful spring onions (chopped) optional

1 pc. egg (optional)

1 tsp. salt or more, or less salt to taste

 

Directions:

Boil water in a pot, add chopped garlic, salt and pepper.

Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.

Remove the pig’s ears and pork belly from the pot and 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 hot pan over medium heat add the butter or margarine then sautée onions and ginger.

Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.

Add the chopped pig ears and pork belly and cook for 10 to 12 mins.

Add the soy sauce, garlic powder, and chili. Then stir well.

Add salt and pepper to taste.

Then add the mayonnaise and stir well.

Transfer to a sizzling plate or you can use serving plates.

Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.

Serve hot,

Share and Enjoy!!!

Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Boil water in a pot, add chopped garlic, salt and pepper.
  2. Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.
  3. Remove the pig’s ears and pork belly from the pot and drain excess water.
  4. Grill the boiled pig ears and pork belly until done.
  5. Chop the pig ears and pork belly into fine pcs.
  6. In a hot pan over medium heat add the butter or margarine then sauté onions and ginger.
  7. Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.
  8. Add the chopped pig ears and pork belly and cook for 10 to 12 mins.
  9. Add the soy sauce, garlic powder, and chili. Then stir well.
  10. Add salt and pepper to taste.
  11. Then add the mayonnaise and stir well.
  12. Transfer to a sizzling plate or you can use serving plates.
  13. Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.
  14. Serve hot.
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Pancit Palabok – Filipino Noodle Dish

Pancit Palabok – Filipino Noodle Dish

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Pancit Palabok is a Filipino noodle dish or snack with a Chinese origin. It is often served for meriendas or snacks.

The word Pancit is derived from the Chinese term “pian i sit” which means  convenient food.  The Tagalog word Palabok means  “spiced” referring to the orange color of the dish which it gets from annato seeds.  It has a toppings of  fried garlic, chopped green onions, cut wedges of hard-boiled eggs, cubed tokwa (beancurd or tofu), pork and cooked prawns, flaked tinapa (smoke fish), pieces of chicharon (pork crackling or rind), and a little squeeze of calamansi (lemon juice) all over.

Last Month I ate at Jollibee a very popular Filipino fast food joint.  I ordered  Pancit Palabok, it tasted so good! I thought why not make some at home with my own recipe. My recipe is yummier!  I’m sure you gonna love this.

You can pair it with our homemade healthy drink Lemon Grass Ginger Iced Tea.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang Saging and Banana Que – Fried Banana Skewers!

 

Ingredients:

1/2 pound shrimps, peeled, de-veined, and cooked

2-4 pcs. tinapa or salted smoked fish, cooked, deboned and flaked

8 oz rice noodles or bihon

2-4 pcs. eggs, boiled, peeled and cut in wedges

1/4 pound ground pork

2-3 tbsp. achuete (annato) seeds

2-4 stalks green onions, finely sliced

3 tbsp. cornstarch, dissolved in 1/4 cup water

4-6 cloves garlic, minced and fried

4-6 cups water

2-3 tbsp. fish sauce or patis

1/2 tsp. ground pepper

1/4 cup cooking oil

1-2 tbsp. crushed  pork crackling or rind (chicharon)

1 tbsp. salt to taste

 

Direction:

Boil water and put the noodles, let it boil for 2-3 minutes or until the noodles are soft but not soggy then drain the noodles and set aside.

Heat oil in a pan, steep the achuete (annato) seeds to extract the color. Strain, and leave 2 tbsp. oil on the pan.

Using the oil, fry the ground pork and add 1 tbsp. fish sauce until golden brown then set aside.

Boil the shrimp shells on water for 3-4 minutes using another pan, don’t overcook the shrimp just half cook. strain and dispose of  the shells.

Thicken with the cornstarch mixture and add the remaining achuete oil.

Stir in 2 tbsp. tinapa flakes, season it with ground pepper.

Assemble on a plate the:

-Noodles

-Sauce

-Tinapa Flakes

-Shrimp

-Ground Meat

-Fried Garlic

-Boiled Egg

-Green Onion

-Ground Pork Crackling (Chicharon)

 

Serve,

Share and Enjoy!!!

Pancit Palabok
Pancit Palabok
Print Recipe
Pancit Palabok
Pancit Palabok
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil water and put the noodles, let it boil for 2-3 minutes or until the noodles are soft but not soggy then drain the noodles and set aside.
  2. Heat oil in a pan, steep the achuete seeds to extract the color. Strain, and leave 2 tbsp. oil on the pan.
  3. Using the oil, fry the ground pork and add 1 tbsp. fish sauce until golden brown then set aside.
  4. Boil the shrimp shells on water for 3-4 minutes using another pan, don’t overcook the shrimp just half cook. strain and dispose the shells.
  5. Thicken with the cornstarch mixture and add the remaining achuete oil.
  6. Stir in 2 tbsp. tinapa flakes, season it with ground pepper.
  7. Assemble on a plate the: -Noodles -Sauce -Tinapa Flakes -Shrimp -Ground Meat -Fried Garlic -Boiled Egg -Green Onion -Ground Pork Crackling (Chicharon)
  8. Serve,
  9. Share and Enjoy!!!
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