Sisig Recipe

Pig's Ears, Cheeks and Snout mixed with chili, onion and lemon juice.

A Kapampangan delicacy, this Sisig recipe is made from pig's ears, cheeks and snout.

Sounds unappetizing? It actually tastes great and quite popular among Filipinos.


There are now many variations of making Sisig.

Some people fry the meat, while others grill it.

Some use chicken liver, others use pig's brain.

And still others try to mimic the creaminess of the pig's brain by using mayonnaise.

My mom, who's a Kapampangan, uses canned liver spread or liver pate in her recipe. She boils, then fries the meat, cuts it into little pieces, then adds the onions, lemon juice, chili, and liver spread.

It's very tedious work, but it's all worth it.


YOUR SHOPPING LIST:

  • Pig's Ears, Cheeks and Snout
  • Chicken Liver

IN THE PANTRY:

  • Onions
  • Chili Pepper Flakes
  • Thai Chili or Siling Labuyo
  • Lemon Juice
  • Salt and Pepper

INGREDIENTS

  • 4 pounds total - Pig's Ears, Cheeks and Snout, washed
  • 1 cup Chicken liver
  • 4 medium onions, chopped
  • 1 quart water
  • 1/3 cup lemon juice
  • 3 tablespoons salt
  • 1 teaspoon pepper
  • 1 teaspoon chili pepper flakes(optional)
  • 6 Siling Labuyo or Thai Chili
  • cooking oil for frying

PREPARATION TIME : 40 minutes

COOKING TIME : 1 hour

1 Put the pig's ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with water and let it simmer for 25 minutes. Add the chicken liver and cook for another 5-10 minutes or until the meat is tender. Drain and set aside the liver.

2 Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.

3 Chop the meat and liver into small pieces.

4 Mix in the onions, chili flakes, lemon juice and remaining salt.

5 Serve on a sizzling plate(if available) with Garlic Fried Rice and the Siling Labuyo on the side.

BENG'S TIPS

  • Grill the meat instead of frying if it's easier for you, and you get a grilled, charred flavor, too.
  • If you don't like the thought of using pig's cheeks and snouts, you can use pork shoulder instead but it's essential that you keep the pig's ears, because you will not find an authentic Sisig recipe without the pig's ears.
  • I use chili flakes to control the heat of the dish, then serve the Thai chili on the side.
  • If you don't like chicken liver, substitute with any one of the following : canned liver spread or liver pate, boiled pig's brain, or mayonnaise. Add them on Step #3 just like you would with the chicken liver.


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