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 Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings, Chicharon (Crispy Pork Rinds) Recipe, Chicharon (Crispy Pork Rinds), Buko Pie – Filipino Coconut Pie, Cascaron – Bitsu-Bitsu (Dough Balls) Recipe, Kamote 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!!!
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
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.
Share and Enjoy!!!