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5 from 1 vote

Pork Sisig Recipe

Prep Time12 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 42 minutes
Course: Main Course
Keyword: Appetizer, Filipino Dish,, Pork Recipe,, Pulotan,, Sisig
Servings: 6 People
Calories:

Equipment

Ingredients

  • 1 lb. pig ears
  • 1 1/2 lb pork belly
  • 1 piece onion minced
  • 3 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 knob ginger minced (optional)
  • 3 tablespoons chili flakes
  • 1/2 teaspoon garlic powder
  • 1 piece lemon or 3 to 5 pieces calamansi
  • ½ cup butter or margarine
  • ¼ lb chicken liver
  • 6 cups water
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1 piece egg (optional)

Instructions

  • Add salt and pepper to the boiling water after pouring it into the pan.
    1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 6 cups water
  • Pig's ears and pork belly are added, and they are simmered for 40–1 hour (or until tender).
    1 lb. pig ears, 1 1/2 lb pork belly
  • Drain the excess water after removing the cooked items from the pot.
  • Grill the boiled pig ears and pork belly until done
  • Chop the pig ears and pork belly into fine pieces
  • Melt the butter or margarine in a large pan. Include the onions. Cook onions until they are tender.
    ½ cup butter or margarine, 1 piece onion minced
  • Put-in the ginger and cook for 2 minutes
    1 knob ginger minced (optional)
  • Chicken liver should be included. While the chicken liver is frying in the pan, crush it.
    ¼ lb chicken liver
  • Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
  • Put-in the soy sauce, garlic powder, and chili. Mix well
    3 tablespoons chili flakes, 1/2 teaspoon garlic powder, 3 tablespoons soy sauce
  • Add salt and pepper to taste
  • Mayonnaise should be added and combined with the other ingredients.
    3 tablespoons mayonnaise
  • Onto a serving platter after transfer. Add a raw egg and sliced green onions on top.
    1 piece egg (optional)
  • Serve warm. Share and delight (add the lemon or calamansi before eating)
    1 piece lemon or 3 to 5 pieces calamansi

Notes

  1. A few minutes of preheating time on the stovetop or in the oven will help keep food hot when served on sizzling metal plates. Carefully transfer the sisig to the hot plates after adding a little dollop of butter.
  2. Before serving, you can add sunny-side-up eggs for a truly authentic sisig experience by cracking a raw egg over the mixture while it's still scorching hot.