Guest Book      The Craftista's Shop      World Vision      The Salitype Society      Travel and Culture     

Wednesday, August 24, 2011


Sisig is an authentic Filipino dish said to have originated from Angeles, Pampanga. This dish is made up mainly of pig's head -ears, cheeks, snout and even the innards such as brain. Cooking sisig comes in three phases -boiling, grilling then finally frying. Sisig  goes well with a cold beer. It is famous in the Philippines as a stand along dish or a "pulutan." But it can also be served as a main dish, eaten with rice.

1 kilo of pork head (ears, cheeks, tongue)
1/2 cup liver (broiled and cut in cubes)
1/2 cup vinegar
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup pork or beef stock
1 cup pineapple juice
1 small onion (chopped)
1 tablespoon red bell pepper (chopped)
1 tablespoon salt or fish sauce
1 teaspoon of whole black pepper (crushed)
2 pieces of bay leaf
2-3 hot peppers (labuyo or jalapeño)

1. Mix together the pork ears, cheeks and tongue with pineapple juice, ginger, salt, water and crushed black pepper. Bring to boil then let it simmer for about an hour until the meat becomes tender.
2. Drain and allow to cool in room temperature.
3. Slice all meat into small cubes of about 2x3x1/4 inches thick.
4. Grill until meat turns brown and crisp
5. Chop the grilled pieces into small cubes of about 1/4 inch
6. Saute in garlic, onion, bell pepper. Add the liver and pork. Season with salt, vinegar, soy sauce and pepper. Add stock and bay leaves. Bring to boil, then simmer until almost dry.
7. While sizzling, you may or may not crack an egg on top. The sizzling plate will cook the egg when mixed with the food. There is also a choice of mixing a little mayonnaise to enrich the contrast in flavor.
8. Serve hot on a sizzling plate topped with chopped onion leaves and garnish with lemon and hot pepper.


Jenny Matlock hosts this cool meme! Thanks, Jenn!
Jenny Matlock



betchai said...

Tes, I have not cooked sisig yet at all, the one in the picture looks so good, much better than those served in restaurant here, did Doods make it? you are really super blessed to have a cook hubby! Ah, wish I am near to feast with you that yummy sisig!

rainfield61 said...

It seems like very adventurous to try this dish with pig's brain.

Evelyn said...

Great - I'd love to try it, but the only offensive ingredient is the pineapple juice! Something I totally dislike. But it looks great in the photo.

Icy BC said...

The dish looks yummy, Tes..if you didn't tell me the ingredients I would have dove right into it :-)

beckyp said...

Im with Icy I would have ate it if I did not know what was in it. Now that I know not so much

Ruthi said...

oh sis i am so craving for this. i love this sinfully cholesterol-loaded yummy dish.

Melissa said...

Yum sounds delicious.

RNSANE said...

You know, Tes, I love hogshead cheese which is made from all those pork head parts..but not the brains, I don't think. I've never had brains. I think there were some problems with eating brains for awhile because of some illness...can't remember what it was. I bet I would like this dish. I'm always the one who eats gizzards, hearts and livers, too.

Jenny said...

I've never even heard of this but it actually sounds good...except for some of the pork head parts!

I always enjoy looking into recipes from other cultures!

Thanks for sharing this.


kulasa said...

yummy yummy dish! perfectly captured:-)

Bournemouth Hen said...

wow what a commitment..thanks..

Related Posts with Thumbnails