1 kg pork jow(face)
2 tablespoons Vegetable Oil
1 large onionminced
3 cloves garlic
3 pieces finger chiliessiling pangsigang
3 tablespoons soy sauce
3-5 pieces calamansi
1/4 kg chicken liver
Pork sisig is a Filipino’s popular minced pork and chicken liver dish. This traditional dish which can be traced back to the 1700s combines seasoning of all sorts namely saltiness, sourness and a tinge of spiciness. What makes it even more special is the buttery taste that comes through as you chew into the minced pork. Sisig tastes like a delicious meaty snack tossed in bold umami flavours.
Authentic pork sisig which is from the Kapampangan community is made with pork jowl, ear and sometimes, the nose too (read about substitutes below). Chicken liver is also added to the dish. The mixture of different parts of the meat gives various textures as you savour it.
How to Cook Pork Sisig:
- In a big pot, place water and bring it to a boil. Water should be enough to cover the meat. Place pig’s ears and pork jowl (or pork belly) then simmer for 40 minutes to 1 hour (or until tender). Season with salt and pepper.
- Remove the boiled ingredients from the pot then drain excess water.
- Grill the boiled pig’s ears and pork jowl (or pork belly) until cooked.
- Chop the pig ears and pork belly into diced pieces.
- In a wide pan, heat the oil. Add the onions and cook until translucent.
- Add the ginger, garlic and green finger chilies and saute.
- Add the pig brains or chicken liver. Mash the chicken liver while cooking it in the pan.
- Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes.
- Season with soy sauce, salt and pepper.
- Transfer to a serving plate. Top with chopped green finger chilies.
- Serve hot or serve on a hot sizzling plate.
TIP: If you are serving sisig on a sizzling plate, you can add raw egg on top.