Pork Sisig

Pork Sisig Kapampangan Version
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Pork Sisig

Difficulty: Intermediate Prep Time 1 hr Cook Time 30 mins Total Time 1 hr 30 mins



  1. 500g pig's cheeks (you can also include snout and ears)
  2. 150g chicken liver
  3. 1 large onion, finely chopped
  4. 3 cloves garlic, minced
  5. 3 green chili peppers, chopped
  6. 1 red chili pepper, chopped (for added heat, optional)
  7. 2 tablespoons soy sauce
  8. 1 tablespoon oyster sauce
  9. 1 tablespoon calamansi (or lime/lemon) juice
  10. Salt and freshly ground black pepper, to tast
  11. Cooking oil
  12. Water, for boiling


  1. Preparation of Pig's Parts:

    • Clean the pig's cheeks thoroughly. Remove any hair or impurities.
    • In a large pot, boil the pig's cheeks with a pinch of salt for about 30-40 minutes or until tender. Drain and let it air-dry or pat dry with paper towels.
    • Grill the boiled pig parts until slightly charred. This will impart a smoky flavor. Once done, chop them into small pieces. Set aside.
  2. Cooking the Chicken Liver:

    • In a pan, cook the chicken liver until fully cooked. Mash it into a paste. This will give the sisig its distinct creamy texture.
  3. Making the Sisig:

    • In a pan, heat some oil. Sauté garlic until golden brown, followed by onions until translucent.
    • Add the chopped pig parts. Cook for a few minutes until they are crispy.
    • Add the mashed chicken liver, soy sauce, oyster sauce, and mix well.
    • Add the chopped green and red chili peppers. Adjust according to your desired heat level.
    • Drizzle with calamansi juice and mix. Season with salt and black pepper to taste.
    • Sizzling Serve:
    • If you have a sizzling plate, heat it over the stove or oven until very hot.
    • Transfer the sisig mixture to the sizzling plate. For an added touch, you can crack an egg on top while it's sizzling.
    • Serve immediately with rice or as a standalone dish with cold beer.
Keywords: Authentic Kapampangan Sisig, Filipino sizzling dish, Traditional pig's cheek recipe, Spicy Filipino delicacy, Sisig preparation and history.
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