📝 About This Recipe
Hailing from the culinary capital of Pampanga, Sisig is the undisputed king of Filipino 'pulutan' or bar snacks. This masterpiece transforms humble pork face and ears into a symphony of textures—crispy, chewy, and tender—balanced by the sharp acidity of calamansi and the rich creaminess of chicken liver. It is a smoky, savory, and spicy delight that perfectly captures the bold spirit of Filipino street food culture.
🥗 Ingredients
The Pork Preparation
- 1 kg Pork face (maskara) and ears (cleaned and hairs removed)
- 1 tablespoon Whole black peppercorns
- 3 pieces Dried bay leaves
- 2 tablespoons Salt (for boiling water)
The Flavor Core
- 250 grams Chicken liver (grilled and finely chopped)
- 2 large White onions (finely minced)
- 2 tablespoons Ginger (finely minced)
- 3-5 pieces Thai bird's eye chilies (Siling Labuyo) (chopped, adjust to heat preference)
- 1/4 cup Calamansi juice (freshly squeezed)
- 2 tablespoons Soy sauce (premium dark soy preferred)
The Finishing Touches
- 3 tablespoons Mayonnaise (optional, for modern creamy style)
- 1 tablespoon Liquid seasoning (like Maggi or Knorr)
- 2 tablespoons Unsalted butter (for the sizzling plate)
- 1/2 cup Chicharon (Pork cracklings) (crushed for extra crunch)
- 1 piece Fresh egg (to top each serving)
👨🍳 Instructions
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1
Place the pork face and ears in a large pot. Cover with water and add salt, peppercorns, and bay leaves. Bring to a boil, then lower heat to a simmer for 45-60 minutes until the meat is tender but not falling apart.
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2
Remove the pork from the pot and drain thoroughly. Let it cool or pat dry with paper towels to ensure a better sear later.
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3
Grill the boiled pork over hot charcoal until the skin is charred and crispy. If a grill isn't available, you can broil it in the oven at 220°C (425°F) until the skin blisters.
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4
While the pork is grilling, pan-fry or grill the chicken livers until fully cooked. Mince them into a coarse paste and set aside.
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5
Once the pork is grilled and cooled slightly, chop the meat, ears, and snout into very small 1/4-inch cubes. The mix of cartilage and fat is key to the texture.
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6
In a large mixing bowl, combine the chopped pork, minced chicken liver, and half of the minced onions.
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7
Add the ginger, chilies, soy sauce, liquid seasoning, and calamansi juice. Toss thoroughly to ensure the meat absorbs the acidity and salt.
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8
If you prefer the modern creamy version, fold in the mayonnaise at this stage until well-incorporated.
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9
Heat a cast-iron sizzling plate on the stovetop until it is smoking hot.
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10
Melt a tablespoon of butter on the hot plate, then add the sisig mixture. Spread it out and let it sear for 2-3 minutes without stirring to develop a crispy bottom layer.
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11
Top with the remaining fresh onions, crushed chicharon, and more sliced chilies.
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12
Crack a fresh egg in the center while the plate is still sizzling. Serve immediately while the steam is rising and the fat is bubbling.
💡 Chef's Tips
For the most authentic flavor, do not skip the grilling step; the charcoal smoke is a vital ingredient in traditional Sisig. If you find pork face too intimidating, you can substitute with 70% pork belly and 30% pork ears for that essential crunch. Always use fresh calamansi instead of lemon or lime; the floral acidity of calamansi is unique and irreplaceable in this dish. To get the pork extra crispy, let the boiled meat air-dry in the fridge for a few hours before grilling or frying. Avoid over-mixing once the meat is on the sizzling plate; let it sit to create those sought-after crispy bits (tutong).
🍽️ Serving Suggestions
Serve with a side of ice-cold San Miguel Pale Pilsen or any crisp lager to cut through the richness. Pair with a bowl of steaming garlic fried rice (sinangag) for a heavy, satisfying meal. Keep extra calamansi halves and soy sauce on the side so guests can adjust the seasoning to their liking. Serve alongside 'Ensaladang Talong' (grilled eggplant salad) to provide a refreshing, smoky contrast. For a true 'Pulutan' experience, share it straight from the sizzling plate with friends.