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Classic Pork Sisig
Traditional dish · Filipino
A quintessential Filipino dish made from chopped pork face (cheeks, ears, snout), boiled then grilled or fried until crispy, then mixed with onions, chili peppers, and calamansi juice. Served sizzling hot.
Ingredients
- Pork face (cheeks, ears, snout)1 kg
- Onion2 large
- Garlic5 cloves
- Chili peppers (siling labuyo or similar)5-10
- Calamansi10-15
- Soy sauce1/4 cup
- Pork or chicken broth1/2 cup
- Egg2
- Butter or oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Boil the pork face parts in water with salt and pepper until tender (about 45-60 minutes). Drain and let cool.
- 2
Finely chop the boiled pork face into small, bite-sized pieces.
- 3
In a pan, sauté minced garlic and chopped onions until fragrant and translucent.
- 4
Add the chopped pork face to the pan. Stir-fry until slightly browned and crispy.
- 5
Pour in soy sauce and broth. Simmer for about 5-10 minutes.
- 6
Add chopped chili peppers. Stir well.
- 7
Squeeze in calamansi juice. Mix thoroughly.
- 8
Push the sisig to one side of the pan. Crack the eggs into the empty space and scramble them. Once cooked, mix them into the sisig.
- 9
Transfer the sisig to a sizzling plate or cast iron skillet. Add butter on top and let it melt.
- 10
Serve immediately, garnished with extra chili and calamansi.
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