How To Cook The Best Pork Sisig Recipe

You are not a true Pinoy if you haven’t had a taste of Sisig Pork. Knowing how to cook sisig recipes is another thing, as this dish is so versatile because you can eat it for lunch, have it as a pulutan to pair with your cold beer, and serve it for birthday parties fiestas. In short, we can’t be short of reasons to eat sisig.

Pinoy Sisig can be compared to international chocolates. Once you serve it on a table, no one can resist its aroma and flavorful appearance. Just like eating chocolate, you will certainly close your eyes and savor its pleasant taste. Once the dressing lingers on your tongue, you will feel like chocolate is melting on your mouth. Yes, we know that chocolate is something sweet to be compared with, but believe us, the feeling once it hits your taste bud is quite the same in a savory way. 

Hence, we can’t help but crave for a hot plate of serving recipes like this. Thanks to that, numerous establishments and restaurants serve this delicious dish, but it could be convenient if you know how to prepare it in the comfort of your home. That is what we are here for because we will help you learn how to cook Sisig Pork. 

We know that you also experienced going to a party and looking for something delicious to eat. The usual menu consists of afritada, menudo, classic adobo, and caldereta. Quite tasty, but when there is Sisig, nothing beats that salivating moment the moment it lingers your nose. 

There are many ways to prepare this classic, but we made sure to provide you the greatest yet the least complicated version to satisfy your tastebuds and still save you time and energy. But this is just the beginning. We are just warming up for more versions of Sisig Pork that you can prepare on any occasion to impress not only your palate, but also your loved ones, Amigas, and the noisy titas (yeap, in that chronological order).


What is Filipino Pork Sisig Recipe

Sisig recipes can be prepared using a variety of meat. You can have it with chicken, seafood, tofu, and even with textured vegetable protein (TVP), to complement dietary preferences. Thanks to the flexibility of its taste, we can create lots of variety for this dish. Yet as the saying goes, “Nothing beats the original.” and we all know that the real sisig MVP is the Pinoy Sisig Pork. Swine dishes always have a special place in a Pinoy tummy. 

(Photo Credits to: Balay)

The first Sisig Pork was prepared by a Kapampangan homemaker, Lucia Cunanan, popularly known as Aling Lucing or the “Sisig Queen.” Originally, Sisig’s part is the swine head, specifically its cheeks, snout, and ears as these cuts were sold at a low price from the commissaries of US Air Base in Clark since they were not used in preparing meals for the Air Force.

All thanks to Aling Lucing, we can enjoy this tasty swine meat dish. We are also thankful that we can use almost all parts of swine meat from head to toe. Less scrap meat is something to be thankful for, mostly that Pinoys are known for great cooking. 

As time went by, the Pinoy Sisig has undergone an extreme makeover, as more expensive swine cuts, like liempo (pork belly) and even ground swine, are used in conventional sisig versions. Further, sisig tastefully reflects Pinoys characteristics, not only our love for swine meat! All thanks to this dish’s flexibility is a symbol of Pinoys resilience. Its hot serving gives a feel of our warm spirit. The perfect combination of its salty, sour, and spicy taste is a gastronomic reflection of our diverse culture and the Pinoy energy. 

There is also a wide array of methods to this mouthwatering dish. In conventional cooking instruction, the swine cheek was boiled and deep-fried, as this is the primary technique used by fast-food restaurants and kiosks hence the less complicated one. Thus, the simplified version might be most familiar with the Millenials due to the “to-go” culture. 

However, suppose you are looking forward to making the “OG” sisig variant serve your elderly family members and relatives. In that case, they might prefer the traditional version- in which the meat is boiled then grilled. Nevertheless, all sisig (if appropriately prepared) will suit the Pinoys taste. 


What are the sizzling recipe ingredients?

As much as we would like to ramble on about the Sisig Pork, let’s now proceed to the basics. Here are the ingredients of a delicious sisig as served in your favorite resto that you can prepare easily at home. Ensure that you will have a screenshot or jot this down for your next grocery run!

  • A pound or 2 of liempo can be enough for a family of 4-5 members. Ensure that it is clean and hair-free, in short, excellent quality. Getting a good quality of meat is the first step to a successful sisig.

You can also use soybean curd or chicken as an alternative to swIne. Either way, the taste will still be unique. Since the meat is more tender and does not crisp and swine, be careful searing it to avoid burnt chicken meat. If so, it will not taste delightful even if the dressing is perfect. 

Tofu, on the other hand, is crispier than chicken meat once fried. But, it tastes less flavorful than chicken. Ensure that you will adjust the flavor with condiments when working with soybean curd. You can put more mayonnaise or oyster dressing to enhance the flavor. 

  • Swine’s brain is an exciting part because it gives a distinct flavor. A freshly boiled mashed meat consistency can combine all the flavors thoroughly.
  • In preparing the swine ears, briefly wave it on the flame to remove unwanted hairs on the ears. After that, wipe it with a paper towel to remove excess burnt parts. Ensure that the ears will be smooth and well cleaned. In local markets, you can request the butcher to clean the ears for you without grilling it.
  • White onions are more preferred as they are more delicious than the purple ones when eaten raw or quickly sauteed.
  • Cloves of garlic match well with onions.
  • The use of ginger gives a fresh zest to balance the fat and the saltiness in the dish. This repels the stench that might leave ones’ mouth when eating sisig.
  • Of course, soy sauce reinforces the flavor to create the dish lovelier and more appealing to your appetite.
  • To neutralize the saltiness of soy sauce, you can squeeze calamansi or lemon can do the job. This fruit pulls off the tangy kick.
  • A perfect mix and match with our soy sauce and calamansi are the spices, mainly black pepper, red and green chilies, and salt. 
  • The mayonnaise’s creamy taste is tossed and a mixture of diced meat and spices to complement the dish.
  • Some sprinkle crushed chicharron (swine skin crisps) on top to make it even yummier. Want some adventure? Try using chicken crisps. It is also crispy and with a kick of extra chicken flavor that will spice up the dish. 
  • And lastly, some cracked eggs splashed on top and let them sizzle fries and mixes in the entire plate.

We should be thankful that all ingredients needed in this dish are widely available to any local market or grocery mart. Nothing can hinder you from cooking this tasty swine dish.


How to make a delicious Kapampangan Pork Sisig Recipe

Sisig Pork originated in Pampanga, and the local version is called “Angeles Sisig Babi,”  which means Angeles Sisig. In case you may prefer to have a taste of the traditional variety of Sisig as invented by Aling Lucing, we got your back! Here’s how to prepare the legendary and authentic Kapampangan Sisig Pork.

(Photo Credits to: Panlasang Pinoy)

The first series of steps is for the preparation of the base meat. In a boiling pot of 2 cups of water, drop the cleaned and shaved swine’s liempo (pork belly) and season it with bay leaves, peppercorn, garlic, salt, and pepper. Drain when the meat is tender then set aside. Afterward, please do the same procedure with the Swine’s brain, then mash it until a paste-like texture is achieved. 

Unlike the modernized versions in which the swine meat was deep-fried, the Kapampangan version involves grilling. Thus, prepare your grill with burned charcoal to attain a smoky taste, roast the boiled swine mask until crisp and chop it into small pieces. 

The second series of steps involve the flavoring stage. In a separate bowl, mix all the dry ingredients: chopped pork belly, chopped onions, grated garlic, red and green chilies. Then, put on four tablespoons of soy sauce, calamansi squeeze (or lemon if not available), and sprinkle a dash of salt and pepper to taste. For the last part of the flavoring process, toss in the mashed pig’s brain, and two tablespoons of mayonnaise perfectly blend all the flavors.

Finally, we have come to the third series of steps– the serving instructions. Garnish the ultimate Kapampangan Sisig with additional chilies and add crushed chicharron. If you eat it with rice, add a raw egg on top of the heaping hot Sisig and let it cook in its warmth. Serve it while still hot and enjoy it!


Troubleshooting Sizzling Sisig Recipe

Some cooking mishaps can happen, and cooking mistakes cannot transform into a “break-glass-in-case-of-emergency” situation when kitchen remedies come in handy. To avoid the unsolicited advice from your judgemental titas, if the Sisig becomes too salty, don’t fret as we provide you quick solutions that won’t take an actual preparation time.

  • Squeeze some more calamansi to balance the excess sodium.
  • Adding an egg is also an option as it can add more substance to the dish and lessen the saltiness.  
  • Sprinkle some sugar to cover the salty taste with sweetness.

Trivia About Pork Sisig Recipe

The term “sisig,” as mentioned in a 17th century Kapampangan dictionary which means, “to snack on something sour” and “salad” as it used to refer to fruits dipped in salt and vinegar, like pickles or the Pinoy atchara. It generally refers to the method of preserving meat by marinating in sour liquid (e.g., calamansi juice or vinegar) and seasoning it with salt and pepper along with other spices. 

The oldest use of the word “sisig” was in 1732 by an Augustinian friar Diego Bergaño and was documented in his works, Vocabulary of the Kapampangan Language in Spanish and Dictionary of the Spanish Language in Kapampangan

Furthermore, one old variety of the dish is mannisig manga, or burong mangga is an equivalent of pickled mangoes. In the early times, it was enjoyed by pregnant women as its sourness aids their pregnancy cravings. Then the dish underwent significant evolution as it has been enjoyed by all Filipinos and non-Filipinos alike, and the rest is history. 

Pampanga, as being the culinary capital of the Philippines, it is indeed one of their pride. To preserve its gastronomic achievement, the city government of Angeles City, Pampanga enacted City Ordinance No. 405, Series of 2017, declaring Sizzling Sisig Babi (Sisig) an intangible heritage of the City.

As time passed by, pork dishes like this traveled to every kitchen in the Philippines. Not just locally, but it conquered international tables as well. The dish’s components also transformed from swine’s innards and face to swine’s good cut of meat like liempo and belly. 

Moreover, the great dish is celebrated annually every December through the “Sisig Festival” (Sadsaran Qing Angeles) held in Angeles City since 2003. Cooking competition is also conducted between renowned chefs where they showcase their version of Kapampangan dishes, especially the star dish: Swine meat Sisig. 

Did you also know that there are lots of recipe variants that you can do with Sisig? Well, great then, you are scrolling through this article because we are about to give you a little trivia about how flexible sisig recipes can be. You can choose between broiler or fish as the ingredient. Just prepare it like how the authentic sisig dish is ready and then stuffed it on a taco. Top it with mayonnaise, and voila, Sisig taco is done.

Another one is the Tuna Sisig recipe. This dish is perfect for living alone, like students or working professionals living in a dormitory or boarding houses. Grab a can of your favorite tuna, then browse on to this article for the recipe. Replace the swine meat with the canned tuna. Drain the tuna oil first to avoid the dish from being soggy.

Another impressive sisig recipe transformation is Sisig carbonara. No one could ever resist the creaminess of carbonara garnished with crunchy sisig. You will be amazed at how an Italian dish can go well with a Kapampangan authentic cuisine. 

Since we can use fish as alternative meat, the most popular fish used in this recipe is Bangus. Bangus Sisig has an authentic flavor that will surely catch everyone’s appetite. Moreover, you can sprinkle mushroom chicharon as a garnish for extra crisp. 

Besides white meat and pig meat like liempo, you can also use Crispy Pata as the protein for this recipe. Start with crisping the pata then cook it as sisig right after. This recipe will surely be a bomb pulutan for your friends. 

Are you a fan of Pizza? If yes, why not have your pizza even more exciting? Just garnish it up with crispy sisig. Either way, nothing goes wrong with pizza and sisig as well. You can serve it to any snack time, hang out with friends, and serve it with an ice-cold beer. 


Tips in Perfecting Sizzling Sisig Recipe

No cook is already perfect, especially if you are a starter. However, perfecting a Sisig recipe can be a piece of cake if you follow some reminders. 

  • Do not forget to let dry the boiled swine meat (regardless of the swine cut) before searing or grilling. When deep fried while it is still wet, it will cause the oil to spatter; and when grilled while still wet, the charcoal flame may perish, making the grilling time tedious and lengthy. 
  • Mixing is the key. As much as we would like to have the greatest of all worlds, it’s a shame when your Sisig is sour at first taste, salty at the second, and then spicy at third, just because you didn’t mix it well. Ensure that you combine all the ingredients thoroughly so you can have all the flavors bursting in your mouth at your first bite! 
  • Do not hesitate to taste. After combining all the wet and dry ingredients all together, do a taste test. In case things did not go well as planned, you may follow the quick Sisig troubleshooting procedure as previously provided. Recipes like this tend to taste bland, so ensure that you will pay more attention to the taste. 
  • You can also add swine liver to this dish. Just cut it into thin slices, same with how thick the swine meat will be. The swine liver adds depth of flavor to the plate. Furthermore, the liver is very nutritional because it is packed with vitamin A, folic acid, which is excellent for pregnant women, Iron, and zinc. Recipes like this transform into a new flavorful dish once a new set of powerful components is included. 

The liver also reduces the possibility of having Alzheimer’s disease. Nonetheless, the liver is also the densest organ meat that can be eaten. The liver, too, tastes better once grilled or fried. 


Best Served With

The coexistence of different flavors makes the Sisig recipes the perfect partner to every dish– an all-around BFF. So in case you come across option paralysis in finding the ideal match, we have made some recommendations for you. 

Sisig with Mayonnaise dip 

You may prepare a mayonnaise with a little minced garlic to create the sisig mayo dip when making some sisig tacos or nachos. Recipes like this go well with mayonnaise. Some do not just use it as a dip; they incorporate it into the dish itself. Thus, a new recipe is born. 

Sunny-side-up chicken egg 

Sidewalk Tapsilog carinderias (Filipino sidewalk canteens, local “hole in the wall”) often serve sisig with a sunny-side-up egg on the side. This is paired with tasty garlic fried rice.

Others would love to have their eggs runny because it gives a different flavor to the dish. 

Soy sauce with chili Recipe

Nothing beats the classic! It is the simplest but a no-joke companion for sisig recipe, immensely when enjoyed with steamed paddy. 

Sizzling  Calamares Recipe

 Calamares is one of the most sought-fried partners of this dish. The wet and flavorful yummy Sisig complements well with the crispy fried coating and the light umami taste of the fat-free squid in Calamares. Also, there’s no other with pig meat other than seafood. 

Sisig with Beer or soft drinks

 These two are the most fantastic beverages to wash our palate. The carbonated spirits in these drinks can freshen up our taste buds from the Sisig’s intense flavor and oil. 

Ice cold beer is one of the favorite drinks to pair up with this meal. Just imagine having a spoonful of crispy sisig. Munch that crispness and then gulp into an ice-cold beer. That is heaven bursting in your mouth down to your stomach. We know you are aching to taste this already. 

Hang on a bit, for we still have lots to tell you about this dish that will excite you even more. 

Yummy Sinigang soup 

It is a refreshing way to start munching on the Sisig with a hot and sour sinigang soup. This will induce your appetite, so ensure you ordered/prepared some extra paddy for the rescue. 

This combination is made famous in the local Filipino fast-food chain – Mang Inasal. The sour soup melts the crispness of the sisig, making it easier to munch on. Also, every dry meal needs a bowl of soup to boost your appetite. 


Conclusion

Sisig recipes have been one of the Filipino comfort foods that we can count on. It is like having a friend that you can share a bottle of beer with, that can make boring lunches somehow happy, and that you can celebrate essential occasions with. 

Recipes like this do not just reflect our culture when it comes to the cuisine, but it is something to be thankful for because it has been one of our trademarks worldwide. With lots of variety and ways to prepare it, this is a sure win on any table. Be prepared to excite your guests’ salivating mouths, for they will indeed dive into this dish. 

There are tons of varieties that you can create with this dish. We know nothing beats the original but creating something of your version makes it even more special. Delicious food does not have to be complicated to prepare. This dish is the perfect example of that, with ingredients readily available almost everywhere and any time of the day. Nothing can hinder you from enjoying this Kapampangan dish. 

As much as we would like to obsess over Sisig recipes, we won’t steal your time anymore, so you can start preparing your own! We hope that we have provided you enough information and tips (with trivia along the way) about recipes like this on how to prepare the sisig so you can enjoy our classic favorite anytime, anywhere.

For more delicious recipe, visit Eat Like Pinoy!

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5 from 1 vote

Best Sisig Recipe

Crunchy and savory is something that will cross your mind first when you think of this dish. This is everyone's favorite, and most Pinoys look for these whenever they go to any occasion or criteria of their choice.
Now, to spruce up your dining table, browse onto this guide to prepare the incredible sisig dish.
Course Main Course
Cuisine Filipino
Keyword Best Filipino Sisig Recipe, How to cook best Filipino Sisig, Pork, Pork Recipes, Pork Sisig
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 651kcal
Cost $5 – $20

Ingredients

  • 1 lb Pork belly cleaned
  • 1/2 cup Pig's Brain
  • 1 medium Onion diced
  • 1 thumb Ginger minced
  • 2 tbsp Vinegar
  • 2 tbsp Calamansi
  • 1/2 tsp Crushed Black Pepper
  • 4 pcs Green Chillies (Siling haba) sliced
  • 2 pcs Chili sliced
  • 1 1/2 tsp Salt
  • 3 cups Water
  • 2 tbsp Mayonnaise
  • 2 cups Cooking oil
  • 2 cloves Garlic minced
  • 1/2 cup Pork Skin (Chicharon)
  • 1 pc Egg

Instructions

  • In a casserole, put the pork belly, pour water and add 1 tsp salt.
  • Bring to boil and simmer for 30 minutes or until meat is tender.
  • Remove the water and let the pork cool down. Now, mince the pork belly. Set aside.
  • Put slices on the pig's skin and fry it in a pan until golden brown.
  • After frying, transfer onto a chopping board and cut it into small cubes.
  • Put 1 tbsp oil in a frying pan then sauté the garlic, onion, and ginger.
  • Put the minced pork belly and cook over medium heat.
  • Put the calamansi, crushed pepper, 1/2 tsp salt, green chillies, chili, pig's brain then mix it
  • After mixing, put the mayonnaise and egg. Continue mixing until egg is cooked.
  • Serve while hot.

Nutrition

Calories: 651kcal | Carbohydrates: 3g | Protein: 11g | Fat: 65g | Saturated Fat: 23g | Cholesterol: 86mg | Sodium: 968mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
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