Sisig
A classic Filipino sizzling pork dish featuring finely chopped pig face and ears, marinated and stir-fried with onions, chilies, and aromatics, then finished with a creamy mayonnaise and a raw egg, traditionally served on a scorching hot cast-iron plate. It's the ultimate beer companion.
🧂 Ingredients
- 500 g Pig face (maskara) and pig ears(Cleaned and trimmed)
- 200 g Pork belly(Cut into 1-inch cubes)
- 1 large Yellow onion(Finely chopped)
- 60 ml Calamansi juice(Freshly squeezed, or substitute with lime juice)
- 3 tbsp Soy sauce(Preferably Filipino soy sauce)
- 5-10 Thai bird's eye chilies(Finely chopped, adjust to spice preference. Remove seeds for less heat.)
- 100 g Chicken liver(Cleaned)
- 3 tbsp Mayonnaise(Full-fat recommended for creaminess)
- 1 Egg(Large, for serving)
- 3 cloves Garlic(Minced)
- 1 liter Water(For boiling)
- to taste Salt(For boiling)
- to taste Black pepper(Freshly ground)
- 2 tbsp Butter or oil(For sautéing)
👨🍳 Instructions
- 1
Prepare the pork: In a large pot, combine the pig face, pig ears, and pork belly with enough water to cover. Add salt. Bring to a rolling boil, then reduce heat to a simmer. Skim off any scum that rises to the surface. Cover and cook for 1.5 to 2 hours, or until the pork is very tender and easily pierced with a fork. Drain the pork, reserving about 1/2 cup of the cooking liquid. Let the pork cool slightly.
⏱️ 1 hour 30 minutes to 2 hours - 2
Sear and chop the pork: While the pork is still warm, finely chop it into small, bite-sized pieces. You can do this by hand or pulse it briefly in a food processor. In a separate pan, sear the chicken liver over medium-high heat until browned on all sides and cooked through, about 5-7 minutes. Chop the seared liver into small pieces. Combine the chopped pork and liver in a large bowl.
⏱️ 20 minutes - 3
Sauté aromatics and chilies: In a large skillet or wok, heat 1-2 tablespoons of butter or 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 5-7 minutes. Add the chopped Thai chilies and cook for another minute until fragrant.
⏱️ 10 minutes - 4
Combine and season: Add the chopped pork and liver mixture to the skillet with the onions and chilies. Stir well to combine. Pour in the soy sauce and calamansi juice. Add about 1/4 cup of the reserved pork cooking liquid to moisten the mixture. Stir and cook for about 5-7 minutes, allowing the flavors to meld and the mixture to heat through. Season with salt and freshly ground black pepper to taste.
⏱️ 7 minutes - 5
Add creaminess: Remove the skillet from the heat. Stir in the mayonnaise until well combined. This will give the sisig a rich, creamy texture. Taste and adjust seasoning if needed.
⏱️ 3 minutes - 6
Serve sizzling: Heat a cast-iron skillet or a traditional sizzling plate over high heat until very hot (preheating in a 200°C / 400°F oven for 10 minutes can help). Carefully transfer the sisig mixture onto the hot plate. Make a well in the center and crack the raw egg into it. Serve immediately. The residual heat will cook the egg, and it can be mixed into the sisig at the table for added richness.
⏱️ 5 minutes
💡 Pro Tips
- ✓For authentic flavor, use pig face (maskara) and ears. If unavailable, pork shoulder can be substituted, but the texture will differ.
- ✓Ensure the pork is very tender before chopping; this makes it easier to achieve the right texture.
- ✓Grilling or broiling the boiled pork pieces before chopping adds a smoky char that is crucial for authentic sisig flavor.
- ✓The sizzling plate should be extremely hot to achieve the characteristic sizzle and to cook the egg.
- ✓Adjust the amount of chilies to your desired level of spiciness. For a milder version, remove the seeds and membranes.
- ✓The mayonnaise is added off the heat to prevent it from splitting and to maintain its creamy texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Sisig na Tofu: For a vegetarian option, use firm tofu instead of pork.
- Sisig na Bangus: Use flaked, grilled milkfish (bangus) for a seafood version.
- Sisig na Baboy (Pork Sisig): This recipe focuses on the traditional pig face and ears, but other pork cuts like shoulder or even crispy pork belly can be used.
- Sisig with Pork Brain: Some traditional recipes include boiled and chopped pork brain for an even richer, creamier texture.