Sizzling Sisig makes a great party appetizer as well as a hearty dinner entree. A delicious combination of juicy pork and tangy, savory, and spicy flavors, it’s seriously addictive!
The word sisig originates from the Kapampangan term sisigan, meaning “to make sour.” The dish was originally a simple vegetable salad made with papaya or guavas, accompanied by aromatics like onions and garlic, and seasoned with a vinegar-based dressing. It has evolved over the years to include pork, utilizing discarded pig parts such as the face and ears.
If you’re looking for the perfect beer match, this pork sisig is it. With a delicious medley of velvety-soft pork bits, onions, and chili peppers tossed in a tangy and savory dressing, it’s spicy, tasty, and sure to be a party hit!
Ingredient notes
Pig face– also called maskara, available at wet markets, and usually includes the face, snout, and ears.
Water and seasonings– the meat is cooked in a mixture of water, vinegar, soy sauce, garlic, pepper corns, bay leaves, and salt to tenderize and infuse flavor.
Calamansi juice– adds a tangy flavor; you can substitute lemon or lime juice.
Liquid seasoning– for an umami boost. My favorite brand is Maggi Savor, which offers a variety of flavors, including original, chili, and chilimansi.
Onions – I prefer using red onions, as they’re more colorful and have a sweeter taste than brown or white onions.
Thai chili peppers– for a kick of spice.
Liver spread– Chicken or pork liver is also a classic ingredient in this spicy appetizer. The organ meat is usually grilled and chopped finely before being mixed with the pork, but my aunt, who happens to make the meanest sisig on the planet, taught me a secret that’s easier and even tastier. Liver spread!
How to make sisig
To make this appetizer, the pork is boiled until tender and then grilled on a hot grill or quickly blanched in hot oil until lightly crisp. The meat is then finely chopped and tossed with diced onions, chili peppers, calamansi juice, and seasonings.
Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but this is not traditional in the Kapampangan version, nor in Ilocano dinakdakan. I usually skip it because sisig with mayonnaise spoils faster and doesn’t reheat well.
Make it ahead
The process does require some effort, especially when preparing a large batch for a big crowd. I suggest doing parts of it ahead of time, like boiling the pork to tenderness the night before, and then grilling and chopping on the day of the event.
The sisig recipe below serves as a method and a baseline that you can easily customize to suit your tastes. Want more or less heat? Love the citrusy flavors of calamansi? Do you prefer the texture of cartilaginous pork ears over the fatty pork snout? Feel free to adjust ingredient amounts to your liking.
Frequently Asked Questions
Where did sisig originate?
Sisig originates from Pampanga, a province in Luzon renowned for its rich culinary heritage.
Is sisig always served sizzling?
While sizzling plates elevate the sisig experience, they are not a must. The savory pork dish can also be served and enjoyed on regular plates.
What is the taste of sisig?
The dish is a delicious medley of flavors and textures. It has a rich fatty taste from various pork parts, umami flavor from the liquid seasoning, a spicy kick from the chili peppers, and a tangy profile from the citrus juices.
Does sisig always have liver?
While liver or liver spread does add depth and complex flavors, you can certainly omit it and still turn out a delicious serving of sisig. If you crave creaminess and richness, substitute with mayonnaise. Add just a dollop or two to the dish when ready to serve to prevent it from becoming overly greasy.
How to serve
As its name implies, sisig is usually served on sizzling metal plates to help retain heat. Preheat the plates in the oven or on the stovetop for a few minutes before serving. You can buy these special plates at most houseware stores or online for convenient delivery.
For an authentic sisig experience, you can also top with sunny-side-up eggs before serving by cracking a raw egg over the mixture while it’s still sizzling hot. It’s also a good idea to set up additional calamansi so everyone can easily adjust the taste according to preference.
How to store
To store leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
To reheat, thaw in the refrigerator overnight if frozen. Place in a single layer on a wide pan and gently cook, turning as needed, until the internal temperature reaches 165°F. Alternatively, warm up in the microwave in 2 to 3-minute intervals until heated through.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Sizzling Sisig makes a great party appetizer and a hearty dinner entree. A delicious combination of juicy pork and tangy, savory, and spicy flavor, it’s seriously addictive!
Prep Time: 15 minutesmins
Cook Time: 1 hourhr30 minutesmins
Total Time: 1 hourhr45 minutesmins
Course: Appetizer, Main Entree
6Servings
Ingredients
2poundspig face(snouts, ears, and jowls)
1 cupvinegar
¼cup soy sauce
1headgarlicpeeled and crushed
1teaspoonwhole peppercorns
2bay leaves
1tablespoonsalt
water
1large onion peeled and diced
6Thai chili peppers stemmed and minced
½cupcalamansi juice
1tablespoonLiquid seasoning (I used Maggi Savor original)
½cupliver spread
pepper to taste
Instructions
In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tablespoon salt, and enough water to completely cover pork.
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
Over a hot grill, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 minutes or until nicely charred.
Remove from heat, allow to cool to touch, and chop meat.
In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice., and liquid seasoning.
And liver spread and gently stir to combine. Season with salt and pepper to taste.
To serve, transfer to sizzling hot plates.
Notes
To serve on sizzling metal plates, preheat the plates in the oven or on the stovetop for a few minutes before serving to retain heat. Place a small pat of butter on the hot plates and carefully transfer the sisig.
For an authentic sisig experience, you can also top with sunny-side-up eggs before serving by cracking a raw egg over the mixture while it’s still sizzling hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
