Pork Sisig
This is a recipe for Sisig.
Prep: 12min
Total: 102min
Yield: 6
Serving Size: 6 g
Nutrition Facts: servingSize 6 g, calories 933 kcal, Carbohydrate 6 g, Protein 33 g, Fat 86 g, Saturated Fat 34 g, Cholesterol 265 mg, Sodium 1052 mg, Fiber 2 g, Sugar 1 g
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))
Instruction:
- Pour the water in a pan and bring to a boil Add salt and pepper.
- Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
- Remove the boiled ingredients from the pot then drain excess water
- Grill the boiled pig ears and pork belly until done
- Chop the pig ears and pork belly into fine pieces
- In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
- Put-in the ginger and cook for 2 minutes
- Add the chicken liver. Crush the chicken liver while cooking it in the pan.
- 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
- Add salt and pepper to taste
- Put-in the mayonnaise and mix with the other ingredients
- Transfer to a serving plate. Top with chopped green onions and raw egg.
- Serve hot. Share and Enjoy (add the lemon or calamansi before eating)
Sizzling Crispy Sisig
FAQ
What is the original sisig made of?
Sisig (/ˈsiːsɪɡ/ Tagalog pronunciation: [‘sisig]) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.
Should sisig have mayonnaise or not?
Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but it’s not traditional in the Kapampangan version. I usually skip it because sisig with mayo spoils faster and does not reheat well. Chicken liver is also a classic ingredient in this spicy appetizer.
Which part of the pig is the original sisig recipe made of?
The originally sisig is composed of chopped pigs face with snout and ears. Chicken liver, pig brain, and onion along with calamansi are also part of the mix. There are several sisig versions available today. There is a variety of main ingredients.
Is pork sisig healthy?
Rich in vitamins and minerals (68.6%/cal) – a good source of Vitamin C and Manganese. Contains a moderate amount of risky components that may include saturated fat, cholesterol, sodium and sugars (0.01%/oz).
