Sisig is a sizzling Filipino dish from Pampanga, celebrated for its bold, tangy, and savory flavors. Traditionally made with chopped pig’s face, ears, and liver, this dish is grilled, fried, and then tossed with onions, calamansi, and chilies, creating a perfect balance of crispy, chewy, and zesty. Often served on a hot plate with a raw egg on top, sisig is a popular pulutan (bar snack) or main dish, best enjoyed with rice or a cold beer, showcasing the vibrant Kapampangan culinary tradition.
This step-by-step recipe focuses on Pork Sisig, an authentic version that’s both traditional and adaptable for home cooks. Let’s dive into making this iconic Filipino dish that’s sure to impress your guests.
Ingredients (Serves 4-6)
- Protein:
- 1 kg (2.2 lbs) pig’s face (maskara), including ears and cheeks
- 200g (7 oz) pork liver
- 1/2 cup pork belly, for added fat (optional)
- Marinade for Boiling:
- 1 medium onion, halved
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon salt
- Seasonings and Mix-Ins:
- 1 large red onion, finely chopped
- 3-4 green chilies (siling pansigang), sliced
- 2-3 bird’s eye chilies (siling labuyo), chopped (optional, for extra heat)
- 3 tablespoons calamansi juice (or lemon juice)
- 2 tablespoons soy sauce
- 2 tablespoons mayonnaise (optional, for creaminess)
- 1 teaspoon sugar (to balance flavors)
- 1/2 teaspoon ground black pepper
- Other:
- 6 cups water (for boiling)
- 3 tablespoons cooking oil (for frying)
- 1 raw egg (optional, for sizzling plate)
- Optional Garnish:
- Chopped scallions, for topping
- Crushed chicharrón (pork cracklings), for crunch
Equipment Needed
- Large pot (for boiling)
- Grill pan or charcoal grill (for grilling)
- Large skillet or chopping board (for frying and chopping)
- Knife and cutting board
- Sizzling plate (optional, for serving)
- Mixing bowl
- Measuring cups and spoons
- Tongs
Step-by-Step Instructions
Step 1: Prepare the Pork
Start by cleaning the pig’s face thoroughly. If the pig’s face has hair, ask your butcher to remove it, or singe it off over an open flame and scrape clean. Rinse the pig’s face, ears, and pork liver under cold water, then pat dry with paper towels. If using pork belly, cut it into small cubes. Place the pig’s face, liver, and pork belly (if using) in a large pot.
Tip: If pig’s face is unavailable, you can use pork shoulder or jowl, but the traditional texture comes from the ears and cheeks.
Step 2: Boil the Pork
Add 6 cups of water to the pot, enough to cover the pork. Toss in the halved onion, crushed garlic, bay leaves, whole black peppercorns, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface with a ladle to keep the broth clean. Cover and simmer for 1-1.5 hours, or until the pig’s face is tender but not falling apart. The liver will cook faster, so remove it after 30 minutes to avoid overcooking.
Once tender, remove the pork pieces and liver from the pot using tongs. Let them cool slightly on a cutting board. Discard the boiling liquid and aromatics, or reserve the broth for another use, like soup.
Tip: Boiling tenderizes the pork and removes excess fat, making it easier to grill and chop later.
Step 3: Grill the Pork
Heat a grill pan over medium-high heat or prepare a charcoal grill for authentic smoky flavor. Grill the boiled pig’s face and pork belly pieces for 3-5 minutes per side, until lightly charred and crispy on the edges. The ears should be slightly crunchy, and the cheeks should have a golden-brown crust. Grill the liver for 2-3 minutes per side, just enough to add a smoky flavor without drying it out. Set the grilled pork aside to cool slightly.
Tip: If you don’t have a grill, you can broil the pork in the oven on high for 5-7 minutes per side, watching closely to avoid burning.
Step 4: Chop the Pork
Once the pork is cool enough to handle, chop the pig’s face, ears, and pork belly into small, bite-sized pieces (about 1/4-inch cubes). The ears should provide a chewy texture, while the cheeks are tender and fatty. Finely chop the liver as well—it adds a rich, earthy flavor to the sisig. Combine all the chopped pork in a mixing bowl.
Tip: Aim for a variety of textures: crispy ears, tender cheeks, and creamy liver. Uniform chopping ensures even seasoning.
Step 5: Fry the Pork
In a large skillet, heat 3 tablespoons of cooking oil over medium heat. Add the chopped pork and liver to the skillet, spreading them out evenly. Fry for 5-7 minutes, stirring occasionally, until the pork pieces are crispy and golden brown. The fat from the pork should render out, adding flavor and crunch. If the pork isn’t crispy enough, fry for an additional 2-3 minutes, but don’t overcook, as it can become tough.
Tip: For extra crunch, fry in batches to avoid overcrowding the pan, which can make the pork steam instead of crisp.
Step 6: Season the Sisig
Transfer the crispy pork back to the mixing bowl (or keep it in the skillet if using a sizzling plate). Add the finely chopped red onion, sliced green chilies, and chopped bird’s eye chilies (if using). Pour in 3 tablespoons of calamansi juice, 2 tablespoons of soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of ground black pepper. Toss everything together to coat the pork evenly. Taste and adjust with more calamansi juice or soy sauce if needed. The sisig should be tangy, savory, and slightly spicy, with a hint of sweetness to balance the flavors.
For a modern twist, stir in 2 tablespoons of mayonnaise for creaminess, though this is optional and not traditional. Mix well until the mayonnaise is fully incorporated.
Tip: The raw onions and chilies add freshness and heat, so don’t cook them with the pork—they should stay crisp and vibrant.
Step 7: Serve on a Sizzling Plate (Optional)
For an authentic presentation, heat a sizzling plate over high heat until smoking hot. Add a small pat of butter or a teaspoon of oil to the plate, then quickly transfer the sisig mixture onto it. The sisig should sizzle and release an enticing aroma. If using a raw egg, crack it over the hot sisig immediately, letting the residual heat cook the egg as you mix it in. Garnish with chopped scallions and crushed chicharrón for extra crunch.
If you don’t have a sizzling plate, serve the sisig in a regular dish—it’s just as delicious. Serve hot with steamed rice or as a pulutan with a cold drink.
Serving Suggestion: Sisig is best enjoyed with a side of calamansi and extra chilies for squeezing or dipping. For a complete meal, pair with garlic fried rice and a fried egg (sisig is often enjoyed as a breakfast dish with rice).
Cooking Tips for Perfect Sisig
- Protein Variations: If pig’s face isn’t available, use pork jowl, shoulder, or even chicken for a lighter version. Some modern recipes use tuna or tofu for a healthier twist.
- Spice Level: Adjust the heat by adding more or fewer bird’s eye chilies. For a milder sisig, stick to green chilies, which are less spicy.
- Calamansi Substitute: If calamansi is unavailable, use lemon or lime juice, but calamansi gives the most authentic Filipino tang.
- Liver Texture: If you’re not a fan of liver, reduce the amount or omit it, but it adds a traditional depth of flavor. You can also blend the liver into a paste and mix it in for a smoother texture.
- Make It Crispier: For extra crunch, double-fry the pork: fry once to render the fat, cool slightly, then fry again at a higher heat for 2-3 minutes.
- Sizzling Plate Safety: If using a sizzling plate, handle with care and place on a heatproof surface. Warn diners about the hot plate to avoid burns.
Why You’ll Love This Sisig
Sisig is a flavor-packed dish that embodies the Filipino love for bold, communal eating. The combination of crispy pork, tangy calamansi, and spicy chilies creates a dish that’s both exciting and comforting. This recipe stays true to its Kapampangan roots while offering tips for customization, making it perfect for home cooks. Whether you’re serving it as a main dish or a bar snack, sisig is sure to be a hit at any gathering.
Nutritional Information (Per Serving, Approx.)
- Calories: 400-450 kcal
- Protein: 25g
- Fat: 30g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 800mg (varies with soy sauce and salt)
Storage and Reheating
- Storage: Store leftover sisig in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier.
- Freezing: Freeze in portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a skillet over medium heat to retain crispness, adding a splash of oil if needed. If using a sizzling plate, reheat directly on the plate for that fresh sizzle. Avoid microwaving, as it can make the pork soggy.
Final Thoughts
Sisig is more than just a dish—it’s a celebration of Filipino flavors and culinary creativity. This recipe brings the sizzling, tangy, and spicy essence of Pampanga to your kitchen, with every bite packed with texture and taste. Whether you’re cooking for a party or a cozy night in, sisig will transport you to a lively Filipino table filled with laughter and good food.
