Pork Sisig, Pampanga Philippines

Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines: Pampanga. This delicious dish can also be categorized as the main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly known as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pig’s face (mascara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels.

Resulta ng larawan para sa pork sisig


• 1 lb. pig ears

• 1 1/2 lb pork belly

• 1 large onion minced

• 3 tablespoons soy sauce

• 1/4 teaspoon ground black pepper

• 1 knob ginger minced

• 3 tbsp chili flakes

• 1/2 teaspoon garlic powder

• 1 piece lemon or 3 to 5 pieces calamansi

• ½ cup butter or margarine

• ¼ lb chicken liver

• 6 cups water

• 3 tablespoons mayonnaise

• 1 tsp salt   


1. Pour the water in a pan and bring to a boil Add salt and pepper.
2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water
4. Grill the boiled pig ears and pork belly until done
5. Chop the pig ears and pork belly into fine pieces
6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
7. Put-in the ginger and cook for 2 minutes
8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
10. Put-in the soy sauce, garlic powder, and chili. Mix well
11. Add salt and pepper to taste
12. Put-in the mayonnaise and mix with the other ingredients
13. Transfer to a serving plate. Top with chopped green onions and raw egg.
14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)





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