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Filipino Pork Sisig Recipe

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Sisig Recipe, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.




Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Estimated cooking time: 3 to 4 hours

Sisig Ingredients:

  • 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
  • pork sisig
  • 1/2 lb beef or pork tongue
  • 1/2 lb beef or pork heart
  • 1/2 lb liver (pork, beef or chicken)
  • 2 cups water (for boiling)
  • 1 cup pineapple juice (for boiling)
  • 1 tsp whole black peppers (for boiling)

Marinade seasonings:

  • 1 cup chopped onions
  • 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
  • 1/4 cup vinegar
  • 1/4 cup calamansi juice (lemon juice)
  • 1/4 cup pineapple juice
  • 1 tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp whole black pepper (crushed)
  • 1 pc bay leaf (crushed)
  • Salt to taste

Sisig Cooking Instructions:

  • Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

  • Drain and cool to room temperature.

  • Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

  • Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

  • Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

  • Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

  • Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

Filipino Pork Sisig Recipe, 4.7 out of 5 based on 20 ratings
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Ed Joven Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.


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7 Responses

  1. abby

    June 14th, 2008 at 12:32 am

    1

    this recipe is the best, i tried to cook sisig for the first time, and i got the taste. thumbs up for this one!!!!

  2. Euroangel

    February 14th, 2009 at 10:55 am

    2

    might try cooking sisig..thanks for sharing this recipe..great pinoy recipes here!!

  3. medi

    May 29th, 2009 at 1:25 am

    3

    thank you for posting this recipe, this is a big help

  4. joy

    October 9th, 2009 at 11:35 pm

    4

    this is great!!I really tried this one!My husband find it very delicious he thought that i just bought it in one of the famous grilling restaurant!!Looking forward for new recioes.Thanks

  5. mpvhea

    February 5th, 2010 at 8:49 pm

    5

    wow!. .thank you pinoyrecipe.net.. .now, we knew how to cook pork sisig. .my favorite!

  6. lobster

    February 23rd, 2010 at 10:29 pm

    6

    i will try this one for pulutan i love sisig

  7. jimandre

    June 17th, 2010 at 5:03 am

    7

    cool i neeed dis for my assignment


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