Sizzling Sisig
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 Servings
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Calories
811 kcal
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Course
Main Course, Appetizer
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Cuisine
Filipino
Sizzling Sisig
Description
The recipe starts by simmering pig face parts—including snouts, ears, and jowls—with vinegar, soy sauce, garlic, peppercorns, and bay leaves until the meat becomes tender. The cooked pork is drained and then grilled or broiled to achieve a crisp, slightly charred exterior, adding texture and smoky flavor.
Once cool enough to handle, the pork is chopped and combined with diced onion, minced Thai chili peppers for heat, fresh calamansi juice for acidity, and liquid seasoning for umami. Liver spread is gently folded in to enrich the mixture, which is seasoned further with black pepper to taste.
The final dish is served sizzling hot on preheated metal plates, optionally topped with a small pat of butter or a sunny-side-up egg for authenticity and richer taste. The sizzling presentation enhances aroma and heat retention, making it a distinctive appetizer or main dish.
Preparation tips include properly heating the serving plates to maintain the dish’s temperature and considering additional garnishes to balance flavors.
Ingredients
- 2 pounds pig face includes snouts, ears, and jowls
- 1 cup vinegar
- ¼ cup soy sauce
- 1 head garlic peeled and crushed
- 1 teaspoon black peppercorns whole
- 2 bay leaf
- 1 tablespoon salt
- water
- 1 onion large, peeled and diced
- 6 Thai Chili pepper stemmed and minced
- ½ cup calamansi juice
- 1 tablespoon Liquid seasoning I used Maggi
- ½ cup liver spread
- black pepper to taste
Instructions
- In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tablespoon salt, and enough water to completely cover pork.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
- Over a hot grill, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 minutes or until nicely charred.
- Remove from heat, allow to cool to touch, and chop meat.
- In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice., and liquid seasoning.
- And liver spread and gently stir to combine. Season with salt and pepper to taste.
- To serve, transfer to sizzling hot plates.
Notes
- Preheat sizzling metal plates before serving to keep the sisig hot.
- Place a small pat of butter on the hot plates before adding the sisig for richer flavor.
- For an authentic touch, crack a sunny-side-up egg on top while still sizzling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 4g | 1% |
| Protein | 15g | 30% |
| Fat | 80g | 123% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 108mg | 36% |
| Sodium | 1753mg | 73% |
| Potassium | 367mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 20mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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