Pork Sisig is a famous Filipino dish that originated from Pampanga. It is made from parts of pig head and liver, usually seasoned with calamansi, onions, and chili peppers. Sisig is traditionally served on a sizzling plate and is known for its rich, savory, and slightly tangy flavor profile.
| Serving Size | Price |
|---|---|
| 2-3 persons | ₱ 265.00 |
Estimated Nutritional Content Table
| Nutrient | 1 kg/serving |
| Pork Sisig Calories | 500-600 cal |
| Proteins | 60-70 g |
| Fats | 40-50 g |
| Saturated fat | 15-20 g |
| Carbohydrate | 10-12 g |
| Fibre | 2-3 g |
| Sugar | 2-3 g |
| Sodium | 1000-1200 mg |
Pork Sisig Ingredients
Ingredients for Pork Sisig mention below,
- 1 lb pork belly or pork face (maskara)
- 1/2 lb pork liver
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 3-4 bird’s eye chilies (siling labuyo), chopped (adjust to taste)
- 3 tablespoons soy sauce
- 3 tablespoons vinegar
- 2 tablespoons calamansi juice (or lemon juice)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2-3 tablespoons mayonnaise (optional, for a creamier texture)
- 1 egg (optional, for serving)
- 1/4 cup chicken liver, grilled or fried and finely chopped (optional)
- 2-3 tablespoons cooking oil
- Chopped green onions (for garnish)
- Sizzling plate (optional, for serving)
Pork Sisig Recipe
How to cook Pork Sisig?
How to make Pork Sisig?
1. Prepare the Pork:
- Boil: In a pot, boil the pork belly or pork face with salt until tender. This usually takes about 45 minutes to 1 hour.
- Grill: Once tender, grill the pork until the skin is crispy. Alternatively, you can broil it in the oven.
- Chop: Let the pork cool, then chop it into small pieces.
2. Cook the Liver:
- Grill or Fry: Grill or fry the pork liver until cooked through. Let it cool, then chop into small pieces.
3. Sauté the Ingredients:
- Heat Oil: In a large pan or skillet, heat the cooking oil over medium heat.
- Sauté: Add the garlic and onions. Cook until the onions are translucent.
- Add Pork and Liver: Add the chopped pork and liver to the pan. Stir well to combine.
4. Season the Sisig:
- Add Soy Sauce, Vinegar, and Calamansi Juice: Pour in the soy sauce, vinegar, and calamansi juice. Stir to coat the meat evenly.
- Add Chilies: Add the chopped chilies and season with ground black pepper and salt. Cook for another 5-7 minutes, allowing the flavors to meld together.
5. Optional Creaminess:
- Add Mayonnaise: Stir in mayonnaise if you prefer a creamier texture.
- Add Chicken Liver: Add finely chopped chicken liver for additional richness, if using.
6. Serve the Sisig:
- Sizzle: Transfer the mixture to a sizzling plate, if available, and top with a raw egg. The heat will cook the egg as you mix it in.
- Garnish: Garnish with chopped green onions.
- Serve: Serve hot, ideally with steamed rice.
Frequently Asked Questions
Conclusion
Pork Sisig is a flavorful Filipino dish with crispy pork, savory liver, and tangy-spicy seasonings. Enjoyed as a main course or appetizer, it captures the essence of Filipino cuisine. Perfect for sharing, it’s a must-try for any food lover seeking an authentic experience.
