Sisig Kapampangan
Finely chopped pork face and ears, boiled, grilled and then sizzled with onion, chili and calamansi on a hot plate.
- prep
- 30 min
- cook
- 40 min
- total
- 1 h 10 min
- serves
- 4
- level
- medium
Sisig started as a way to use the odd cuts nobody else wanted, pig's face and ears, and turned into one of Pampanga's most famous exports: finely chopped, grilled, then sizzled hard on a hot plate with onion, chili and calamansi.
It arrives at the table still sizzling, and that sound and smell is genuinely part of what makes sisig sisig.
Part of our 20 best Filipino recipes list.
method
Simmer the pig's face and ears in water with half the onion, bay leaves, peppercorns and a splash of vinegar for about 1 to 1.5 hours, until tender. Drain and cool.
Grill or broil the boiled pieces until the skin is deeply browned and a little crisp, about 10 to 15 minutes, turning once.
Finely chop the grilled meat, skin and cartilage into small, even pieces. If using liver, sear it briefly and chop it in too.
Heat the butter on a hot cast iron plate or wide pan. Add the chopped meat, chopped onion and chili, and cook over high heat for 5 to 7 minutes, until sizzling and lightly crisped at the edges.
Season with soy sauce, calamansi juice, salt and pepper.
If using mayonnaise, stir it through at the end for a classic creamy version.
Serve immediately, still sizzling, with a raw egg cracked on top to stir through if you like, and rice on the side.
chef's tips
- Sisig is traditionally served on a hot sizzling plate, and the sound and smell arriving at the table is genuinely part of the dish.
- The texture should end up finely chopped, almost minced, not in large chunks, so every bite gets a mix of crisp skin, tender meat and cartilage.
- A fresh squeeze of calamansi right before eating brightens the whole dish; don't add all the citrus during cooking.
- A cast iron plate holds heat far better than a regular pan and keeps the dish sizzling at the table longer.