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Sisig

Name: Sisig
Total time: 50 min
Yield: Serves 2
Cuisine: Philippines
Ingredients: 400g Pork Cheek or Pork Belly; 50g Pork Liver (optional); 1 Onion; 2 Green Chili Pepper; 2 tbsp Calamansi or Lemon Juice; 2 tbsp Soy Sauce; 1 tbsp Mayonnaise; 1 Egg; 2 cloves Garlic

Main Dish

⏱ 50 min

👥 Serves 2

Difficulty ⭐⭐

Pork face and ears chopped fine and served sizzling on a hot plate — a hugely popular Filipino bar snack.

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📖 The Story Behind This Dish

Sisig originated in Pampanga province. It began as a humble dish making use of the pig's head and offal that were otherwise hard to use, and has grown into a national favorite with beer. Pork ears and cheeks are boiled, charred over charcoal, chopped fine, tossed with calamansi (a local citrus) and chili, piled on a hot sizzling plate, and topped with an egg — the sizzling sound as it's served is half the fun.

🌆 Where it's eaten: At a beer garden at night, friends toast around sisig as it arrives sizzling on a hot plate.

🥕 Ingredients (serves 2)

Pork Cheek or Pork Belly 400g
Pork Liver (optional) 50g
Onion 1
Green Chili Pepper 2
Calamansi or Lemon Juice 2 tbsp
Soy Sauce 2 tbsp
Mayonnaise 1 tbsp
Egg 1
Garlic 2 cloves

👩‍🍳 Instructions

Boil the pork until tender, then grill or pan-fry until browned and crisp.
Chop the grilled pork finely and combine with minced onion, garlic, and green chili.
Add soy sauce, calamansi juice, and mayonnaise and toss well.
Spread the meat on a hot sizzling plate (or heavy frying pan) and heat until sizzling.
Crack an egg into the center and mix as you eat.

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