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!
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, tofu, 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 velvety soft pork bits, onions, and chili peppers tossed in tangy and savory dressing, it’s 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 on a hot grill 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.
Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but it’s not traditional in Kapampangan version. 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
- 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 a 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 the taste according to preference.
- To store leftovers, transfer in 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, to an internal temperature of 165 F. Alternatively, warm up in the microwave in 2 to 3-minute intervals until heated through.
Sizzling Sisig
Ingredients
- 2 pounds pig face (snouts, ears, and jowls)
- 1 cup vinegar
- 1/4 cup soy sauce
- 1 head garlic, peeled and crushed
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 1 tablespoon salt
- water
- 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
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.
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Nutrition
Love it.. 😍 I will seaech for more of your recipes
Thank you! I am glad you enjoyed it!
Hi Lalaine 🙂
our annual picnic is coming up again for my church (they loved the Filipino BBQ I made last year) & I wanted to try (attempt) Sisig, but make it completely on the grill & for about 30 people.
I have all the fresh eggs I need (I’ve got chickens), but if I do the whole thing on a grill, should the eggs be left out? any suggestions?
Traditionally, the egg is cracked over the sisig when ready to serve and the hot sizzling plates will cook it off but you can pan-fry it separately and just put on top of the sisig 🙂
I go to your website when I miss lutong Kapampangan. Thank you for sharing your yummy recipes, Lalaine!
Thank you so much, Doby!
Nice try but not an authentic kapampangan sisig, you are missing one ingredient that makes sisig a taste to savor , you need to add chicken liver and the pork mask best boiled with lemon grass, garlic and salt.
You forgot the most important ingredient. The chicken liver paste. To get that grainy texture and added offset flavor that brings out the sigsig. Awesome job!
Hi I follow your reciped because they are correct and meets my expectation of the dish.
Thank you for sharing your recipes. You dont know How many people you have helped. 😊
Awww, thank you so much! I really appreciate your comment, brought a wide smile on my face 🙂
Hi! Can i fry the meat instead of grill? Because there’s no grilling area here at my place. Thank you for the answer ma’am.
Yes, you can quickly fry in hot oil instead 🙂
👍😊🤗
Can i just fry the pork not grill?
Yes, you can do that 🙂
sarap!
Hahaha. RD, I will take that as a compliment. I know the feeling. Lol.
Hello, to make it sizzle? I just need a sizzling pan? How do I make it sizzle actually? Thanks!
Hi Rhett,
If you use a metal sizzling plate, heat it in the oven or on the stovetop before adding the sisig. This should help with the “sizzling” effect. 🙂
Hi, after boiling the meat is it ok if I bake it instead of trying it?
Thanks!
Yes, you can bake or grill if you like 🙂