Sizzling Sisig makes a great party appetizer as well as a hearty dinner appetizer. The delicious combination of juicy pork and spicy, spicy, spicy flavor, it’s seriously addictive!
Sizzling sisig is a Kapampang delicacy that is usually served as an appetizer but has evolved into a popular main dinner over the years. Although traditionally made with grilled pork face and ears, variations using fish fillets, seafood, tofu and other cuts of meat such as chicken and crispy lechon kawali are also common.
If you’re looking for the perfect beer match, this pork sisig is it. With a delicious mix of velvety tender pieces of pork, onions and chillies in a tangy and spicy dressing, it’s spicy, tasty and sure to be a party hit!
How to make sisig
To prepare this appetizer, the pork is first cooked until tender and then grilled on a hot grill or quickly blanched in hot oil until slightly crispy. Then finely chop the meat and mix it with chopped onions, chili peppers, calamansi juice and spices.
Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but this is not traditional in the Kapampangan version. I usually leave it out because sisig with mayo tends to go bad faster and doesn’t reheat well.
Chicken liver is also a classic ingredient of this spicy appetizer. Organ meats are usually grilled and finely chopped before being mixed with pork, but my aunt, who happens to make the meanest sisig on the planet, taught me a secret that’s easier and tastier. Liver spread!
This process takes a bit of work, especially if you’re making a huge batch for a large crowd. I suggest doing parts of it in advance, like cooking the pork until tender the night before and then grilling and chopping the day of the event.
The sisig recipe below is more of a method and a baseline that you can easily adapt to suit your personal taste. Feel free to adjust the amount of ingredients to your liking.
How to serve
- As the name suggests, sisig is usually served on sizzling metal plates to help retain heat. Just preheat the plates in the oven or on the stove for a few minutes before serving. You can purchase these specialty plates at most home improvement stores or online for convenient delivery.
- For an authentic sisig experience, you can add a sunny-side-up egg before serving by cracking a raw egg onto the mixture while still hot. It’s also a good idea to set out extra sliced calamansi so attendees can easily adjust the flavor to their preferences.
How to store
- To preserve leftovers, transfer to a container with a tight-fitting lid and store in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, thaw overnight in refrigerator if frozen. Place in a single layer in a wide pan and cook gently, turning as needed, to an internal temperature of 165 F. Alternatively, heat in the microwave in 2- to 3-minute intervals until heated through.
Sizzling Sisig makes a great party appetizer as well as a hearty dinner appetizer. The delicious combination of juicy pork and spicy, tangy and spicy flavor, it’s seriously addictive!
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
By Lalaine Manalo
Course: Appetizer, main course
- 2 pounds of pig face (snouts, ears, and mouths)
- 1 cup vinegar
- 1/4 cup soy sauce
- 1 head of garlic, peeled and crushed
- 1 teaspoon of whole pepper
- 2 bay leaves
- 1 tablespoon of salt
- 1 large onion, peeled and diced
- 6 Thai chili peppers, de-stemmed and chopped
- 1/2 cup calamansi juice
- 1 tablespoon of liquid spices (I used Maggi)
- 1/2 cup liver spread
- pepper to taste
1. In a large pot, combine the pork face, vinegar, soy sauce, garlic, peppercorns, bay leaf, about 1 tablespoon of salt, and enough water to completely cover the pork.
2. Bring to a boil the runoff that floats on the surface. Reduce heat, cover, and simmer for about 50 minutes to 1 hour, or until meat is tender. Remove from heat and drain well, discarding liquid.
3. On a hot grill, grill the pork for about 7 to 10 minutes per side or until crispy and lightly charred. Or place them in a single layer on a baking sheet and roast in a 450°F oven for about 4 to 5 minutes or until nicely charred.
4. Remove from the heat, let cool to the touch and slice the meat.
5. In a large bowl, combine the chopped meat, onion, chili peppers, calamansi juice and liquid spices.
6. And rub the liver and mix gently to combine. Season with salt and pepper to taste.
7. Transfer to hot plates to serve.
• To serve on sizzling metal plates, preheat the plates for a few minutes in the oven or on the hob before serving to keep them warm. Place a small piece of butter on the plates and carefully transfer the sisig.
• For an authentic sisig experience, you can add a sunny-side-up egg before serving by cracking a raw egg onto the mixture while still hot.
Calories: 811 kcal, Carbohydrates: 4 g, Protein: 15 g, Fat: 80 g, Saturated fatty acids: 29 g, Cholesterol: 108 mg, Sodium: 1753 mg, Potassium: 367 mg, Sugar: 1 g, Vitamin A: Calcium: 50 Img U , Iron: 1.2 mg