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”
Pinoy 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
- Begin by thoroughly cleaning all meat parts under cold running water (Hugasang mabuti ang karne sa malamig na tubig). Pat the meat dry with paper towels (Patuyuin gamit ang paper towel).
- Fill a large pot with water and add 1 cup vinegar (suka), crushed garlic (dinurog na bawang), bay leaves (dahon ng laurel), whole peppercorns (pamintang buo), and salt (asin). Bring this mixture to a full boil over high heat until it reaches 180°C/350°F.
- Add the cleaned meat to the boiling liquid. Once the water returns to a boil, reduce the heat to medium-low, maintaining a temperature of 140°C/285°F. Cover the pot and let the meat simmer for 45-60 minutes until tender (hanggang lumambot). You should be able to easily pierce the meat with a fork (dapat madaling tusukin ng tinidor). The internal temperature should reach 75°C/165°F.
- While waiting, prepare your other ingredients. Finely chop the white onions (tadtarin ng pino ang sibuyas), green chilies (siling pangsigang), and set aside. Squeeze fresh calamansi to get the juice (pigain ang kalamansi) and prepare your seasonings.
- Once the meat is tender, remove it from the pot and let it drain in a colander (salaan). Allow it to cool slightly for about 10 minutes. Heat your grill or broiler to 230°C/450°F during this time.
- Place the boiled meat on the hot grill or under the broiler. Grill each side for 7-10 minutes until you achieve a nice char (hanggang magkaroon ng burnt marks). The edges should be dark brown and slightly crispy. Maintain the internal temperature at 75°C/165°F.
- Remove the grilled meat from heat and let it rest for 5-10 minutes until cool enough to handle (hanggang makapag-tadtad). Using a sharp knife, chop the meat into very small pieces, about 0.5cm x 0.5cm in size (tadtaring mabuti ang karne). Leave some slightly larger pieces for texture variation.
- Heat your sizzling plate to 200°C/400°F. While the plate is heating, combine your chopped meat in a large bowl with the finely diced onions, chopped chilies, and liver spread. Season with calamansi juice, soy sauce (toyo), and salt and pepper to taste (timplahan ng asin at paminta).
- Once the sizzling plate is very hot, add butter (mantikilya) and let it melt. Immediately add your meat mixture to the plate. The bottom layer will create a delicious crust as it continues to cook. Spread the mixture evenly across the plate.
- Just before serving, crack a fresh raw egg (hilaw na itlog) on top of the sizzling mixture. Serve immediately while the plate is still sizzling hot (habang umuusok pa).
- For leftover sisig, store in an airtight container in the refrigerator for up to 3 days. When reheating, use a sizzling plate heated to 180°C/350°F and add a small amount of fresh butter to restore the original texture.
- Note: Sisig should be enjoyed fresh and hot. Once reheated, the texture changes slightly but the flavors remain delicious. Always ensure the egg is fresh and high-quality for the best results.
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
- 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
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 Pinoy Pork Sisig
In the culinary landscape of Filipino cuisine, few dishes have achieved the legendary status of pork sisig. Born in the streets of Angeles City, Pampanga – the Philippines’ culinary capital – this sizzling sensation started not as the beloved pulutan (beer match) we know today, but as a humble solution to prevent food waste in the 1970s.
The story begins at Clark Air Base during the American occupation, where surplus pig heads from commissaries were sold at bargain prices to local Filipinos. Enter Lucia Cunanan, affectionately known as “Aling Lucing,” who would later be crowned the “Sisig Queen.” She saw potential in these discarded cuts and transformed them into something extraordinary. By boiling pig ears and face, chopping them finely, and serving them with a tangy calamansi dressing, she created the original sisig.
But it was her stroke of genius – serving the chopped meat on a sizzling plate – that revolutionized the dish. The hot plate continues cooking the meat, creating those coveted crispy bits while keeping the dish warm throughout the meal. This innovation turned a simple street food into a theatrical dining experience, with the dramatic sizzle and the melting egg creating an irresistible show at the table.
Today, sisig has evolved far beyond its origins. From humble carinderias to high-end restaurants, chefs have created countless variations using chicken, seafood, and even tofu. The late Anthony Bourdain famously praised it as the perfect beer food, introducing it to a global audience. Yet despite its modern interpretations, traditional Kapampangan sisig remains distinctly special – no mayonnaise, just the pure flavors of perfectly prepared pork enhanced by calamansi, onions, and chilies.
What makes sisig truly remarkable is how it embodies Filipino culinary ingenuity. It’s a testament to our ability to transform simple ingredients into something extraordinary, a dish that tells the story of resourcefulness, creativity, and the elevation of street food to culinary art. Whether enjoyed as a main dish with rice or as the ultimate pulutan with ice-cold beer, sisig continues to bring people together, creating memories one sizzling plate at a time.
This humble dish has become so significant that Angeles City now celebrates the Sisig Festival, honoring both the dish and Aling Lucing’s legacy. It’s even earned a spot in the global culinary scene, with food critics and chefs worldwide recognizing it as one of the Philippines’ greatest contributions to world cuisine.
From pig face to culinary grace, sisig’s journey represents everything special about Filipino food – our ability to take humble ingredients and, through patience, skill, and creativity, transform them into something truly unforgettable. Every plate of sisig serves not just a meal, but a piece of Filipino culinary history, sizzling with pride and packed with flavor.
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.
