I still remember my college days when my barkada and I would scrape together our last coins just to share a sizzling plate of Sisig Hooray after class. That crackling sound, the aroma, and fighting over who gets the last few spoonfuls, it was heaven on a hot plate for just ₱99!
But when the pandemic hit and I couldn’t get my pork sisig fix, I was determined to recreate that same magic at home. After countless attempts (and a few charred mishaps), I’ve finally perfected this homemade pork sisig recipe that brings back those Sisig Hooray memories. But dare I say, tastes even better!
Once you nail this pork sisig recipe, your family will be requesting it every weekend, and your friends will be inventing reasons to “drop by” your house. It costs way less than restaurant sisig, and you can adjust the spice level exactly how you like it.
Ready to become your squad’s unofficial sisig master?
Why You’ll Love This Recipe
- Perfect Texture Contrast: Experience the magical combination of crispy exterior and tender interior in every bite
- Restaurant-Quality Results: Learn the exact techniques used in famous sisig spots
- Complete Guide: From ingredient preparation to serving, nothing is left to chance
- Budget-Friendly: Transform affordable cuts into a premium dish
- Authentic Taste: Real Kapampangan-style recipe with modern conveniences
- Party Favorite: Guaranteed to be the star of any gathering or “inuman”
Pork Sisig
Equipment
- Large pot [Malaking kaldero]
- Chopping board [Tabla]
- Sharp knife [Matalas na kutsilyo]
- Sizzling plate
- Tongs [Sipit]
- Strainer [Salaan]
Ingredients
Main Ingredients:
- 2 pounds pig face snouts, ears, and jowls [Mukha ng baboy (ilong, tainga, at pisngi)]
- 1 large onion finely diced [Malaking sibuyas, tinadtad]
- 6 Thai chili peppers [Siling pangsigang]
- ½ cup liver spread [Liver spread]
Boiling Liquid:
- 1 cup vinegar [Suka]
- ¼ cup soy sauce [Toyo]
- 1 head garlic crushed [Isang ulo ng bawang, dinurog]
- 1 teaspoon whole peppercorns [Pamintang buo]
- 2 bay leaves [Dahon ng laurel]
- 1 tablespoon salt [Asin]
- Water [Tubig]
Seasoning:
- ½ cup calamansi juice [Katas ng kalamansi]
- 1 tablespoon Liquid seasoning Maggi [Pampalasa]
- Salt and pepper to taste [Asin at paminta]
- Butter for serving [Mantikilya]
Instructions
Part 1: Preparation
- Clean the pork parts thoroughly [Hugasan mabuti ang mga parte ng baboy]
- Dice onions finely [Tadtarin ng pino ang sibuyas]
- Mince chilies [Tadtarin ang sili]
Part 2: Boiling
- In a large pot, combine all boiling liquid ingredients
- Bring to a boil, then reduce heat
- Simmer for 50-60 minutes until tender
- Drain and let cool slightly
Part 3: Grilling/Broiling
- Grill pork for 7-10 minutes per side until charred
- Alternative: Broil at 450°F (230°C) for 4-5 minutes
- Let cool slightly before chopping
Part 4: Assembly
- Chop meat finely
- Mix with onions, chilies
- Add seasonings and liver spread
- Transfer to sizzling plate
Perfect Pork Sisig Checklist:
- Meat: Crispy outside, tender inside
- Texture: Mix of crunchy and chewy bits
- Color: Golden brown with charred spots
- Onions: Translucent, not burnt
- Sizzle: Active when served
- Egg: Still runny when mixed
Tips from Lola’s Kitchen
- ]For tenderer meat, boil it the night before
- Use a mix of vinegar and calamansi for more complex sourness
- Add butter to the sizzling plate for extra flavor
- Chop ingredients uniformly for better texture
- Let the bottom create a crust on the sizzling plate
Traditional Serving Suggestions
- Serve on a sizzling plate with raw egg on top
- Pair with ice-cold beer
- Serve with steamed rice
- Provide extra calamansi on the side
- Include spicy vinegar as condiment
Troubleshooting Common Issues
- Too dry? Add more liver spread
- Too salty? Balance with calamansi
- Not crispy enough? Use higher heat on sizzling plate
- Too spicy? Add more onions
- Too sour? Add butter to balance
Ingredient Alternatives
- Pork face → Pork belly or chicken
- Liver spread → Grilled chicken liver
- Calamansi → Lemon juice
- Thai chilies → Regular green chilies
- Maggi → Knorr liquid seasoning
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months
- Reheating: Use sizzling plate or pan, add butter
- Avoid microwave to maintain texture
Variations
Mga Ibang Bersyon- Tofu Sisig (Vegetarian)
- Chicken Sisig (Healthier option)
- Bangus Sisig (Fish version)
- Squid Sisig (Seafood version)
- Mushroom Sisig (Vegan option)
Health Notes
- High in protein
- Contains collagen
- Rich in B vitamins
- High in cholesterol
- Best consumed in moderation
Cultural Significance
Sisig originated in Pampanga as a way to utilize all parts of the pig, showcasing Filipino resourcefulness and creativity in cooking.FAQs
Q: Can I make this ahead? A: Yes, prepare up to step 3 and assemble before serving. Q: Is it spicy? A: Adjustable – modify chili amount to taste. Q: How do I know when the meat is tender enough? A: It should easily pierce with a fork. Q: Can I use just one type of pork cut? A: Yes, but the mix of textures makes it special. Q: Why use a sizzling plate? A: It creates a crispy bottom and keeps the dish hot.Nutrition
The Story Behind Pork Sisig
Sisig, born in the culinary capital of Angeles, Pampanga, tells a fascinating story of Filipino resourcefulness and creativity. What began as a way to salvage unused parts of pig’s head (thanks to the ingenuity of Lucia Cunanan, or “Aling Lucing,” known as the “Sisig Queen”) transformed into one of the Philippines’ most beloved pulutan and a globally recognized dish. Its journey from humble street food to international sensation—even praised by the late Anthony Bourdain—proves how Filipino cuisine can elevate simple ingredients into something extraordinary.
The genius of sisig lies in its textural symphony—the crunch of chopped pig’s mask (mascara), the tenderness of cheeks and ears, and that sizzling moment when raw egg meets the still-smoking hot plate. Each region now has its own interpretation, but authentic Kapampangan sisig strictly forbids mayonnaise, letting the natural flavors of the meat shine through with just calamansi, onions, and chili peppers. The dish’s preparation is a labor of love: boiling, grilling, and chopping the meat before the final sizzle, creating those coveted crispy bits that make it impossibly addictive. The transformation of face parts that would have been discarded into a premium bar food showcases Filipino culinary ingenuity at its finest.
Today, while modern versions include sisig made from chicken, tuna, or tofu, the original pork sisig remains a cultural icon—a dish that perfectly pairs with cold beer and represents Filipino flavors on the global stage. Its evolution from a simple way to use leftover parts to becoming the star of Filipino gastronomy bars and restaurants worldwide demonstrates how truly great food can transcend its humble origins.
Remember: The mark of perfect sisig isn’t in fancy plating or modern twists—it’s in achieving that perfect balance of crispy and tender, tangy and savory, all served on a sizzling plate that continues to cook the dish as you eat.