Sizzling Sisig

Sizzling Sisig makes a great party appetizer as well as a hearty dinner entree. A delicious combination of juicy pork and tangy, savory, and spicy flavors, it's seriously addictive!

The word sisig originates from the Kapampangan term sisigan, meaning "to make sour." The dish was originally a simple vegetable salad made with papaya or guavas, accompanied by aromatics like onions and garlic, and seasoned with a vinegar-based dressing. It has evolved over the years to include pork, utilizing discarded pig parts such as the face and ears.

Sizzling sisig is a Kapampangan delicacy, commonly served as both an appetizer and a main entrée. While pork is traditional, various adaptations also include bangus sisig, squid sisig, sizzling tofu, chicken sisig, and crispy lechon sisig.

If you're looking for the perfect beer match, this pork sisig is it. With a delicious medley of velvety-soft pork bits, onions, and chili peppers tossed in a tangy and savory dressing, it's spicy, tasty, and sure to be a party hit!

Ingredient notes

• Pig face- also called maskara, available at wet markets, and usually includes the face, snout, and ears.
• Water and seasonings- the meat is cooked in a mixture of water, vinegar, soy sauce, garlic, pepper corns, bay leaves, and salt to tenderize and infuse flavor.
• Calamansi juice- adds a tangy flavor; you can substitute lemon or lime juice.
• Liquid seasoning- for an umami boost. My favorite brand is Maggi Savor, which offers a variety of flavors, including original, chili, and chilimansi.
• Onions - I prefer using red onions, as they're more colorful and have a sweeter taste than brown or white onions.
• Thai chili peppers- for a kick of spice.
• Liver spread- Chicken or pork liver is also a classic ingredient in this spicy appetizer. The organ meat is usually grilled and chopped finely before being mixed with the pork, but my aunt, who happens to make the meanest sisig on the planet, taught me a secret that's easier and even tastier. Liver spread!

How to make sisig

To make this appetizer, the pork is boiled until tender and then grilled on a hot grill or quickly blanched in hot oil until lightly crisp. The meat is then finely chopped and tossed with diced onions, chili peppers, calamansi juice, and seasonings.

Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but this is not traditional in the Kapampangan version, nor in Ilocano dinakdakan. I usually skip it because sisig with mayonnaise spoils faster and doesn't reheat well.

Make it ahead

The process does require some effort, especially when preparing a large batch for a big crowd. I suggest doing parts of it ahead of time, like boiling the pork to tenderness the night before, and then grilling and chopping on the day of the event.

The sisig recipe below serves as a method and a baseline that you can easily customize to suit your tastes. Want more or less heat? Love the citrusy flavors of calamansi? Do you prefer the texture of cartilaginous pork ears over the fatty pork snout? Feel free to adjust ingredient amounts to your liking.

How to serve

• As its name implies, sisig is usually served on sizzling metal plates to help retain heat. Preheat the plates in the oven or on the stovetop for a few minutes before serving. You can buy these special plates at most houseware stores or online for convenient delivery.
• For an authentic sisig experience, you can also top with sunny-side-up eggs before serving by cracking a raw egg over the mixture while it's still sizzling hot. It's also a good idea to set up additional calamansi so everyone can easily adjust the taste according to preference.

How to store

• To store leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• To reheat, thaw in the refrigerator overnight if frozen. Place in a single layer on a wide pan and gently cook, turning as needed, until the internal temperature reaches 165°F. Alternatively, warm up in the microwave in 2 to 3-minute intervals until heated through.