Pork Sisig is a popular dish all over the Philippines. If there is one food we would associate with connecting with our friends and family, it would be this really really good dish. It is because this dish is usually served in a large group of people. So there’s no doubt that the people cherish good memories along with this savory treat, as every bite also contains a story.
In this article, you don’t have to go out of your way and buy Sisig only to find it soggy later on. Make your moment with your family or friends even more special by making one yourself!
So read on below to learn more tips in cooking the best Sisig and some trivia about it, too.
What is Pork Sisig?
Pork Sisig is a Filipino dish which originated from the great province of Pampanga. This is no surprise at all since the province boasts a lot of great food that certainly leaves an imprint in your memory.
It is traditionally made out of pig head chopped into fine pieces seasoned with onions, some calamansi, and chili peppers.
The reason why Sisig became a partner in the night, along with friends or family, partnered with a couple of beers here and there–is because it was believed that it could cure hangover and nausea.
The word sisig actually came from another word–sisigan–and was first encountered in the 16th century and it means ‘make it sour.’ It still somehow holds true for the present dish since it still includes calamansi as an ingredient. Although, meat eventually popped out somewhere in the timeline.
Want to try another pork pica-pica? Try making Crispy Pata! See recipe here: Crispy Pata Recipe
How to cook Pork Sisig?
The process of cooking the modern-day Pork Sisig we have now is not that hard. All we need to do is the boiling and grilling of the pork meat, and then the chopping of the pork meat.
The goal of boiling the pork is to bring out its flavors and make it tender enough. So here, we add in some seasoning and some other ingredients to complement the taste of the pork.
And then we grill it afterwards to make it crispy and irresistible. You don’t have to worry about overcooking the pork face because it has a generous amount of fat which can withstand longer periods of cooking.
Afterwards, the next step is to chop the pork into finer pieces and add in the final touches for an extremely flavorful dish. Do take note that chopping can be a dangerous and tedious process, since we are dealing with a pork face. A butcher knife is your friend to easily chop these. Of course, be careful when chopping.
Notes on Ingredients
Siling Labuyo (red chili)
Siling labuyo is the chili pepper we use in this recipe. Be mindful of this ingredient since not a lot of people tolerate spicy food, so you can adjust the amount of this ingredient accordingly.
If there are no chili peppers available and you still want some spiciness for the Pork Sisig, a chili powder or chili flakes would do the trick.
Mayonnaise, eggs, and even pork cracklings (chicharon) can also be used as an additional flavoring for the Pork Sisig if you want a bit of a salty and tangy taste to it.
For a quick reference about this recipe, see the recipe table below:
Pork Sisig Recipe
- 1 kg pork face, ears, cheeks, etc
- 250 g pork belly
- 1 pc onion, chopped
- 5 cups water
- ½ cup butter
- 3 pcs calamansi, or 1 pc lemon
- 3 tbsp soy sauce
- 2 pcs chili pepper
- salt and pepper, to taste
- In a large cooking pot, add-in the pork face, pork belly, soy sauce, salt and pepper, and water. Let it boil and simmer for 40 to 60 minutes or until pork is tender. Remove scum as it rises.
- Transfer the ingredients and add-in the butter, and chopped onions, into a grilling pan. Grill for 5 to 10 minutes or until the pork is crispy enough on all sides.
- Transfer to another container and let it cool for a bit. Once ready, chop the pork in small fine sizes.
- In a large bowl, add-in chopped meat, chili peppers, and calamansi. Season with soy sauce and pepper as needed. Stir the ingredients until well-incorporated.
- Transfer to a sizzling hot plate or any other serving plate. Serve and enjoy!
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