Pinoy Pork Sisig
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6
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Calories
57 kcal
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Course
Side Dish, Main Course
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Cuisine
Filipino
Pinoy Pork Sisig
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Pork Sisig transforms humble pork parts into culinary gold. Born in Pampanga, this iconic dish turns boiled pig's face, ears, and jowls into crispy-tender morsels seasoned with chili, onions, and calamansi, served dramatically on a sizzling plate. A raw egg crowns the dish, melting into a creamy sauce that ties together every savory, tangy, spicy bite. It's the ultimate Filipino beer partner that proves our gift for making the ordinary extraordinary.Cultural SignificanceSisig originated in Pampanga as a way to utilize all parts of the pig, showcasing Filipino resourcefulness and creativity in cooking.
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Ingredients
Main Ingredients:
- 2 pounds pig face snouts, ears, and jowls [Mukha ng baboy (ilong, tainga, at pisngi)]
- 1 onion finely diced [Malaking sibuyas, tinadtad, large
- 6 Thai Chili pepper Siling pangsigang
- ½ cup liver spread
Boiling Liquid:
- 1 cup vinegar Suka
- ¼ cup soy sauce Toyo
- 1 garlic crushed [Isang ulo ng bawang, dinurog, head
- 1 teaspoon peppercorn Pamintang buo; whole
- 2 bay leaves Dahon ng laurel
- 1 tablespoon salt Asin
- water aka Tubig
Seasoning:
- ½ cup calamansi juice Katas ng kalamansi
- 1 tablespoon Liquid seasoning Maggi [Pampalasa]
- salt to taste; Asin at paminta
- black 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.
Notes
- 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
Nutrition Information
Show Details
Calories
57kcal
(3%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
14mg
(5%)
Sodium
744mg
(31%)
Potassium
79mg
(2%)
Fiber
0.3g
(1%)
Sugar
0.3g
(1%)
Vitamin A
162IU
(3%)
Vitamin C
7mg
(8%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 744mg | 31% |
| Potassium | 79mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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