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Filipino Pork Sisig
A classic Filipino dish from Pampanga, Sisig features finely chopped, savory pork (traditionally pig's face) and chicken liver, seasoned with onions, calamansi, and chili peppers, then served sizzling hot, often topped with a raw egg. It's a popular 'pulutan' (beer food) and a true taste of Filipino comfort food.
🧂 Ingrediënten
- 500 g Pork belly or pig's face (e.g., ears, snout)(Pork belly offers a richer, more tender result. Pig's face (ears and snout) provides a more authentic texture with a slight chewiness. You can also use a combination.)
- 100 g Chicken liver(Adds depth of flavor and a creamy texture.)
- 2 medium Yellow onions(Finely chopped.)
- 4 pieces Calamansi(Or substitute with 2 tablespoons of lime juice. Calamansi provides a unique citrusy tang.)
- 4 pieces Thai bird's eye chili peppers(Or to taste. Finely chopped. Adjust quantity based on your spice preference.)
- 4 cloves Garlic(Minced. Enhances the savory notes.)
- 2 tablespoons Soy sauce(For umami and saltiness.)
- 1 teaspoon Black pepper(Freshly ground, to taste.)
- to taste Salt
- 2 tablespoons Vegetable oil(For sautéing.)
- 4 large Eggs(Optional, for serving. Raw or lightly fried.)
- 2 stalks Green onions(Thinly sliced, for garnish.)
- Sizzling plate or cast iron skillet(For serving.)
👨🍳 Instructies
- 1
Prepare the pork: If using pig's face, clean it thoroughly. Place the pork belly or pig's face in a pot and cover with water. Add a pinch of salt and a bay leaf (optional). Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the pork is tender when pierced with a fork. Drain and let cool slightly.
⏱️ 1 hour - 2
Grill or broil the cooked pork: Once cooled enough to handle, chop the pork into small, bite-sized pieces. For a smoky flavor, grill the pieces over medium-high heat (around 200°C / 400°F) or broil in the oven until slightly charred and crispy. Alternatively, you can pan-fry them in a little oil until browned.
⏱️ 15-20 minutes - 3
Prepare the chicken liver: While the pork is grilling, pan-fry the chicken liver in a separate pan with a little oil until cooked through and slightly browned. Mash or finely chop the cooked liver.
⏱️ 5-7 minutes - 4
Sauté aromatics and combine: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the chopped chili peppers and cook for another minute.
⏱️ 7 minutes - 5
Add pork and liver: Add the grilled/fried pork pieces and the mashed/chopped chicken liver to the skillet. Stir well to combine with the onions and chilies. Cook for about 5-7 minutes, stirring occasionally, allowing the flavors to meld and the pork to crisp up further.
⏱️ 5-7 minutes - 6
Season and finish: Stir in the soy sauce and freshly ground black pepper. Squeeze the calamansi juice over the mixture. Taste and adjust seasoning with salt if needed. Cook for another 2-3 minutes until everything is well combined and heated through. The mixture should be moist but not overly saucy.
⏱️ 3-5 minutes - 7
Serve sizzling: Heat a traditional sizzling plate or a cast-iron skillet over high heat until very hot. Carefully transfer the Sisig mixture onto the hot plate. If serving with raw eggs, crack them directly onto the hot Sisig and let them cook slightly from the residual heat, or serve them on the side. Garnish with sliced green onions.
⏱️ 5 minutes
💡 Pro Tips
- ✓For an authentic texture, use a combination of pork belly and pig's ears/snout.
- ✓Ensure the sizzling plate is extremely hot before serving to get that characteristic sizzle.
- ✓The raw egg, when stirred into the hot sisig, cooks gently and adds a creamy richness.
- ✓Adjust the amount of chili peppers to your desired level of spiciness.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Mayonnaise Sisig: Stir in a tablespoon or two of mayonnaise at the end for a creamier texture.
- Tuna Sisig: Replace pork with flaked cooked tuna for a seafood version.
- Tofu Sisig: Use firm or extra-firm tofu, pressed and fried, as a vegetarian alternative.