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Home » Appetizer Recipes » Pork Sisig Recipe

Learn how took the famous Pork Sisig

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

Originally, Pork Sisig is made from chopped parts of a pig’s head and 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.  Here are the different varieties of Sisig, it comes in pork, chicken, tuna, chorizo, bangus, and tofu.

Adding raw egg on Pork Sisig while it’s sizzling hot heightens the flavor as well.

pork sisig recipe

Pork Sisig Ingredients:

  • 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
  • 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

Pork 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″ X 3″ 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.

pork sisig recipe



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Ed Joven is the owner of and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 7 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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12 Responses

  1. abby

    June 14th, 2008 at 12:32 am


    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


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

  3. medi

    May 29th, 2009 at 1:25 am


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

  4. joy

    October 9th, 2009 at 11:35 pm


    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


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

  6. lobster

    February 23rd, 2010 at 10:29 pm


    i will try this one for pulutan i love sisig

  7. jimandre

    June 17th, 2010 at 5:03 am


    cool i neeed dis for my assignment

  8. Eric Aparri

    August 2nd, 2014 at 9:40 pm


    i will definitely do this at home YUM YUM YUM

  9. Sheryl An Mungcal

    August 14th, 2014 at 10:32 pm


    thanks for sharing this,. same recipe sa amin kapampangan

  10. Henry DM

    August 25th, 2014 at 9:33 pm


    Wow!! I guess this is the traditional and original sisig recipe! Thanks for sharing

  11. Maria Carla Perez

    September 19th, 2014 at 10:18 am


    I really like Pork Sisig, i mean i can eat it as pulutan or as ulam. My Mom is from Pampanga so she cooks the best sisig for me, thanks for the recipe!

  12. H. Basada

    September 27th, 2014 at 12:19 am


    I’ll try to cook this. Thanks for sharing.

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