Learn how to make this popular Pinoy bar chow. Sisig is a Pinoy delicacy originated from Pampanga. There are many varieties of Sisig, like pork, chicken, tuna, chorizo, bangus, and tofu. But in this recipe, Yummy will guide you on how to cook pork sisig.
Pork Sisig Recipe
Pork Sisig Ingredients
- 1 kilo Pork Jowl (Face)
- 2 tablespoons vegetable oil
- 1 large onion minced
- 3 cloves Garlic
- 1 ginger minced
- 3 pieces finger chilies (siling pangsigang)
- 3 tablespoons Soy Sauce
- 3-5 pieces calamansi
- 1/4 kilo chicken liver
- black pepper
- In a big pot, place water and bring it to a boil. Water should be enough to cover the meat. Place pig’s ears and pork jowl (or pork belly) then simmer for 40 minutes to 1 hour (or until tender). Season with salt and pepper.
- Remove the boiled ingredients from the pot then drain excess water.
- Grill the boiled pig’s ears and pork jowl (or pork belly) until cooked.
- Chop the pig ears and pork belly into diced pieces.
- In a wide pan, heat the oil. Add the onions and cook until translucent.
- Add the ginger, garlic and green finger chilies and saute.
- Add the pig brains or chicken liver. Mash the chicken liver while cooking it in the pan.
- Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes.
- Season with soy sauce, salt and pepper.
- Transfer to a serving plate. Top with chopped green finger chilies.
- Serve hot or serve on a hot sizzling plate.
TIP: If you are serving sisig on a sizzling plate, you can add raw egg on top.