Filipino
Sisig
A Kapampangan-style sisig made with boiled, char-grilled, and finely chopped pork jowl, ear, and liver. It is served sizzling with sharp calamansi, chilies, and fresh onion for the classic balance of smoky, fatty, tangy, and spicy.
Watch it madeMga Lutong Pinoy · 4:26
Ingredients
- Pork jowl with skin, or pork face350g
- Pig ear150g
- Chicken liver100g
- Water4 cups
- Bay leaf1
- Whole black peppercorns1 tsp
- Salt1 tsp, plus more to taste
- Pork lard or neutral oil1 tbsp
- Garlic, minced3 cloves
- Red onion, finely chopped1 small
- Soy sauce1 tbsp
- Cane vinegar1 tbsp
- Calamansi juice2 tbsp
- Bird's eye chilies, finely chopped2
- Green finger chili, sliced1
- Ground black pepper1/2 tsp
- Calamansi halves, for serving2
Method
- Scrub the pork jowl and pig ear well, then place them in a pot with the water, bay leaf, peppercorns, and salt.
- Bring to a boil, skim off any foam, then simmer for 45 to 60 minutes until the pork is tender but not falling apart.
- Drain the pork well, pat it dry, and let it cool slightly so the skin dries on the surface.
- Grill the pork jowl and ear over charcoal, or under a very hot broiler, until blistered, smoky, and lightly charred on all sides.
- Grill the chicken liver briefly until cooked through and lightly charred, about 2 to 3 minutes per side.
- Finely chop the grilled pork, ear, and liver into small, even pieces.
- Heat a cast-iron pan or sizzling plate until very hot, then add the lard and sauté the garlic and half of the red onion until fragrant.
- Add the chopped pork and liver, then fry and toss for 5 to 7 minutes until some edges turn crisp.
- Pour in the soy sauce and cane vinegar, letting the vinegar sizzle for a few seconds before stirring.
- Add the calamansi juice, bird's eye chilies, green finger chili, black pepper, and a little more salt if needed.
- Turn off the heat and fold in the remaining raw red onion for crunch.
- Serve immediately on the hot sizzling plate with calamansi halves on the side.
Common questions
What can I substitute for pork jowl or pork face in sisig if I can’t find them?
Use pork belly with skin, or a mix of pork shoulder and extra pork skin for chew. You can also add a little chopped pork ear for texture. Avoid lean cuts alone; sisig needs fat and gelatin for the right bite.
How long does sisig take from start to finish?
Plan on about 1.5 to 2 hours total. The simmering takes 45 to 60 minutes, then drying, grilling, chopping, and pan-frying adds another 30 to 45 minutes. It tastes best when the meat gets proper char and crisp edges.
What are the most common mistakes when making sisig?
The biggest mistakes are under-drying the meat before grilling, overcooking the liver so it turns chalky, and adding vinegar too early before the pan is hot enough. Also avoid chopping pieces too large; sisig should be finely, evenly cut.
How should I store leftover sisig and reheat it?
Cool it quickly, then refrigerate in a sealed container for up to 3 to 4 days. Reheat in a hot skillet with a little oil until sizzling again. If it seems dry, add a teaspoon of water or calamansi juice at the end.
What’s the best way to serve sisig?
Serve it immediately on a hot cast-iron plate or skillet, with extra calamansi on the side. It’s best with steamed rice and a cold drink. Top with the remaining onion and chilies just before serving for freshness and crunch.