Sisig is a popular Filipino dish often served as an appetizer or dinner entrée. Sisig originated from Pampanga, which many consider the Philippines’ culinary capital! This sisig recipe features pork and liver spread with tangy and spicy notes. Planning to host a dinner party where you’ll enjoy a couple of beers with friends? Try making this sisig recipe! We promise it perfectly complements your beer, and it’ll be a hit with your friends.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 6 servings
Ingredients
900g of pig face (snout, ears, jowls)
236ml of vinegar
60ml of soy sauce
1 whole head of garlic, crushed
5g of peppercorns
2 bay leaves
15g of salt
3l of water
1 large onion
6 Thai chilli peppers, minced
118ml of calamansi juice
15ml of liquid seasoning (we recommend Maggi seasoning)
40.5g of liver spread
Pepper to taste
Equipment
1 large pot
1 grill pan
1 large bowl
1 large hot plate
Directions
Place the pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, and salt into the large pot, then pour 3l of water, enough to cover the pork.
Bring it to a boil and skim any accumulated scum.
Lower the heat and let it simmer for 50 minutes to an hour or until the meat tenderises. Cover the whole time.
Next, turn off the heat, drain the pork and discard the liquid.
Then, grill the pork on the grill pan until crispy and a little charred or for 7-10 minutes on each side.
Turn off the heat and let it cool.
Finely chop the meat once it is cool to touch, then peel and dice the onion.
Next, mix the chopped meat, onion, chilli pepper, calamansi juice, and liquid seasoning in a large bowl.
Then, add and gently stir in the liver spread.
Season with salt and pepper to taste.
Heat the hot plate by preheating it in the oven or on the stove for a few minutes.
Lastly, transfer to the hot plate.
Tailor Your Sisig to Your Taste!
This sisig recipe may use pig face, but you’re free to use other proteins! For example, you may substitute it with chicken, seafood, or even tofu. And if you’d like extra protein, you can top your sisig with eggs. You’d want to crack the egg over the dish while it’s still searing hot on the hot plate. We also recommend serving your sisig with sliced calamansi. It adds an extra tang, and your guests can adjust the taste to their preference.
Missing some ingredients?
Call your friends over, open some beers, and enjoy a hot plate of sisig! If you’re too busy for a trip to the supermarket, just visit pandamart. Head on over to our online store, order some liver spread and pork, check out and wait for our drivers to deliver your groceries to you hassle-free.
