Thank You Note
Prep Time: 1 hour
Cook Time: 30 min
Total Time: 1 hr 30 mins
500g pig's cheeks (you can also include snout and ears)
150g chicken liver
1 large onion, finely chopped
3 cloves garlic, minced
3 green chili peppers, chopped
1 red chili pepper, chopped (for added heat, optional)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon calamansi (or lime/lemon) juice
Salt and freshly ground black pepper, to tast
Water, for boiling
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.
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.
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.
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.
Authentic Kapampangan Sisig, Filipino sizzling dish, Traditional pig's cheek recipe, Spicy Filipino delicacy, Sisig preparation and history.
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