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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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About the author:

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 7 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – has written the posts on Filipino Recipes Portal.



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12 Responses

  1. Maria Carla Perez

    September 19th, 2014 at 10:18 am

    1

    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!

  2. H. Basada

    September 27th, 2014 at 12:19 am

    2

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


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