Pork sisig is a glorious pork dish recipe that’s a staple “pulutan” among Filipinos. “Pulutan” is a Filipino term that refers to any dish eaten when drinking alcoholic beverages. Pork sisig is a well-known dish from the province of Pampanga.
The most common alcoholic beverage that is partnered with sisig is an ice-cold beer. The earthy flavor of the beer tends to balance the richness of this dish.
Sisig was first mentioned in a Kapampangan dictionary in the 17th century. “Sisig” literally means to make a salad made with vinegar, chili, and salt.
So it might be a little confusing that the sisig we know today is vastly different from its original form. So how do Filipinos make their beloved sisig?
The process of cooking sisig is quite tedious; it takes a lot of time before you can finally dig in your spoon and fork into this lovely pork dish.
Pork sisig recipe and main ingredients
The main ingredients of this pork sisig recipe are pork ears and pork jowl. The pork jowl is part of the pig’s head. These are the most common parts of the pig that are thrown away by your butcher.
The first part to successfully make your pork sisig is to boil your pork ears and jowl with a heaping amount of salt in a pressure cooker.
If you don’t have a pressure cooker, you can cook them in a conventional stovetop stockpot for about an hour or until the pork meat is tender.
Then, the meat is grilled over hot charcoals. This gives your sisig a distinct aroma.
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Lastly, chop the pork meat finely and mix it together with the chicken liver and chopped white onions, freshly squeezed calamansi juice, salt, pepper, and red chili pepper for added spice.
The traditional way of serving sisig is on a sizzling plate. So usually, it’s referred to as “sizzling sisig” on the menu of restaurants in the Philippines.
Pork sisig with chicken liver recipe (sizzling pork sisig)
Pork sisig is a glorious pork dish recipe that's a staple “pulutan” among Filipinos. It's a well-known dish from the province of Pampanga. Course Main CourseCuisine FilipinoKeyword Pork Prep Time 30 minutesCook Time 45 minutesTotal Time 1 hour 15 minutes Servings 5 people Calories 384kcal Author Joost Nusselder Cost $8Ingredients
- ½ kg pork cheek or pork jowl
- 6 onions chopped
- 3 chicken liver boiled
- ¼ tbsp ground pepper
- 1 tsp salt
- 4 pcs calamansi (or a lemon)
- 1 tbsp margarine
- 1 head garlic chopped
- 2 red chili pepper
for the marinade: mix
- ¼ cup soy sauce
- ½ tsp ground pepper
- 3 pcs calamansi
- 1 head garlic crushed
Instructions
- Pour the marinade into a bowl and marinate the pork cheek for 2 to 3 hours.
- The first part to successfully make your pork sisig is to boil your pork ears and jowl with a heaping amount of salt in a pressure cooker.
- Remove the pork cheek, allow to drain, and then grill until cooked.
- Chop up the pork cheek. Mix with the onions and set aside.
- In another bowl, mix the juice of the calamansi with the pepper, salt, and chicken liver.
- Add the chopped pork cheek to the mixture.
- To serve, grease a sizzling plate with margarine. Place some garlic on it. Add the sisig mixture. Top with red bell pepper.
- Serve it with rice and a cooked egg, or add a raw egg on top of the sizzling plate.
Notes
Ingredients depend on the number of people you want to serve for sisig. Add according to your taste.Nutrition
Calories: 384kcalAlso read: Filipino Bulalo Batangas Recipe with beef shank and cabbage