Authentic Sisig made with pork ears and cheeks, chicken liver, calamansi juice, onion, and chili peppers. This popular Kapampangan dish has smoky flavors from grilled meat and is savory, spicy, and tangy. Whether it's an appetizer or an entrée, it will surely be a hit!
Sisig is probably one of the first dishes that come to mind when you think about Kapampangan food, aside from tocino, tamales, and tibok-tibok. It has become a staple in Kapampangan cuisine and has even been declared an intangible heritage of Angeles City, where sisig originated.
Sisig has gone a long way from being a pulutan or booze food in the carinderia of Aling Lucing in Angeles, Pampanga to becoming one of the country's most popular foods, it has been introduced internationally and is being championed abroad by both local and foreign chefs due to its simple yet unique flavors.
What is an Authentic Sisig?
An authentic Kapampangan sisig is made with parts of a pig's head like ears, cheeks, face, and snout. No fancy seasonings are used to flavor this dish, no mayonnaise, and most importantly, no egg!
This addictingly delicious dish may be tedious to make, but it will not disappoint. To make this authentic Kapampangan recipe, the pork meat is boiled until fork-tender, drained, and then air-dried to remove excess liquid. The pork meat and chicken liver are grilled until lightly charred to have that yummy, smoky flavor. After grilling, the pork meat and chicken liver are minced into tiny pieces. It is then tossed with chopped onions, chili peppers, soy sauce, ground pepper, and calamansi juice.
This iconic dish has gained popularity worldwide, and many variations are created to suit the tastes of many. If you are not up to cooking or eating parts of the pig's face, you can try my authentic sisig recipe using pork belly. You may try the tofu or tuna sisig for a healthier and lighter version.
More Authentic Kapampangan Dishes
Ingredients You'll Need
- Pork Meat - I used pork ears and cheeks for this recipe, you may use other part of the pig's head like the snout or jowls.
- Chicken Liver - adds a rich, savory, and earthy flavor to the dish.
- Red Onion - has a mild and sweet flavor that complements the dish. If unavailable, you may also use yellow onions.
- Chili peppers - You may either use Thai chili peppers or siling labuyo.
- Soy sauce - imparts an umami and appetizing flavor to the sisig.
- Calamansi juice - gives the sisig its tangy flavor. You may also use lemon or lime if calamansi is unavailable.
- Butter or margarine (for sizzling option) - adds a creamy flavor and a wonderful buttery aroma to your sisig.
Cooking Tips
- Make sure to thoroughly wash and rinse the pork meat, especially the inside of the pork ears. Remove excess hair on the skin by scraping it with a knife.
- If you are cooking this for an occasion or event, make it ahead by boiling the pork meat and preparing the other ingredients, like chopping the onion and chili peppers and juicing the calamansi the night before. Grill and chop the meat on the day of the occasion and combine it with other ingredients.
- Adjust the spiciness of your sisig by adding or decreasing the number of chili peppers. You may also use siling haba (finger chili).
- If you are serving using a hot plate or sizzling plate, place it on the stovetop over medium to high heat until very hot. You may also use a cast iron pan if you do not have a sizzling plate.
Recipe Video
How to serve Authentic Sisig
You can enjoy the sisig immediately once all the ingredients are combined, or you make it more authentic by placing it on a sizzling plate. Serve it with additional calamansi or lemon wedges on the side and a spiced soy sauce for dipping.
How to store and reheat
Store leftover sisig in an airtight container and keep it in the refrigerator for up to 3 days or freeze it for up to a couple of months.
To reheat, place in a pan on a stovetop over medium-low heat or pop in the microwave until heated through. If frozen, thaw in the refrigerator overnight before reheating.
Printable Recipe
Authentic Sisig Recipe
Ingredients
- 400 grams pork ears
- 400 grams pork cheeks
- 1 tablespoon salt
- ½ tablespoon peppercorn crushed
- 6 cups water (for boiling)
- 250 grams chicken liver
- 1 cup red onion chopped
- 6 pcs red and green chili peppers chopped
- ¼ teaspoon ground pepper
- 1-2 tablespoons soy sauce
- 1-2 tablespoons calamansi juice
- 1 tablespoon butter or margarine
Instructions
- 400 grams pork ears, 400 grams pork cheeks, 1 tablespoon salt, ½ tablespoon peppercorn, 6 cups waterIn a large pot, add pork ears and cheeks, salt, peppercorns, and water. Cover and boil until fork-tender. (remove any scum that may float while boiling)
- Remove meat from the pot and drain on a colander to remove excess water.
- Cut the meat into smaller pieces and arrange them in a plate or dish in a single layer. Let it air dry for about an hour.
- 250 grams chicken liverGrill the meat until lightly charred. Grill the chicken liver until lightly charred and cooked through. Chop the meat and liver into very small pieces.
- 1 cup red onion, 6 pcs red and green chili peppers, ¼ teaspoon ground pepper, 1-2 tablespoons soy sauce, 1-2 tablespoons calamansi juiceIn a large bowl, combine chopped meat & liver, chopped onion, chili peppers, soy sauce, calamansi juice(add a tablespoon at a time), and ground pepper.
- You can serve it as it is or on a sizzling plate.
- 1 tablespoon butter or margarineTo serve on a sizzling plate, melt a tablespoon of butter and then add sisig. Let it sizzle for about a minute and serve.
What do you think?