Sizzling Sisig makes a great party appetizer as well as a hearty dinner entree. The perfect blend of tangy, savory and spicy, it has all the bold, delicious flavors you’ll love!
Sizzling sisig is a Kapampangan delicacy usually served as an appetizer but has evolved over the years into a popular dinner entree. Although traditionally made with grilled pig face and ears, different adaptations using flaked fish, seafood, and other cuts of meat such as chicken and crispy lechon kawali are also common.
If you’re looking for the perfect beer match, this pork sisig is it. With a delicious medley of crunchy and velvety soft pork bits, onions, and chili peppers tossed in tangy calamansi, it’s a spicy, tasty, and sure to be a party hit!
How to Make Sisig
To make this appetizer, the pork is first boiled until tender and then grilled over hot coals or quickly blanched in hot oil until lightly crisp. The meat is then finely chopped and tossed together with diced onions, chili peppers, calamansi juice, and seasonings.
Mayonnaise is traditionally added to the pork mixture for a touch of creaminess. I usually skip it as sisig with mayo tends to spoil faster and do not reheat well.
Chicken liver is also a classic ingredient in this spicy appetizer. The organ meat is usually grilled and chopped finely before mixing with the pork, but my aunt who happens to make the meanest sisig on the planet taught me a secret that’s easier and tastier-liver spread!
The process does take a bit of work, especially if preparing a huge batch for a large 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 is more of a method and a baseline you can easily customize to suit personal tastes.
Want more or less heat? Love the citrusy flavors of calamansi? Prefer the texture of cartilaginous pork ears over the fatty pork snout? Feel free to adjust ingredient amounts to your liking.
How to Serve Sizzling Sisig
As its name implies, sisig is usually served on sizzling metal plates to help retain heat. Just preheat the plates in the oven or on the stovetop 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 cut calamansi so partakers can easily adjust taste according to preference.
- 2 pounds pig face (snouts, ears, and jowls)
- 1 cup vinegar
- 1/4 cup soy sauce
- 1 head garlic, peeled and crused
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 1 tablespoon salt
- 1 large onion, peeled and diced
- 6 Thai chili peppers, stemmed and minced
- 1/2 cup calamansi juice
- 1 tablespoon Liquid seasoning (I used Maggi)
- 1/2 cup liver spread
- pepper to taste
- In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, 2 tablespoons of 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 hot coals, 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.