Pork Sisig

PORK SISIG

Filipino dish made from parts of a pig's face and belly, and chicken liver which is usually seasoned with calamansi, onions, and chili peppers. It originates from the region of Pampanga in Luzon.

How to make sisig

To make this appetizer, the pork is first boiled until tender and then grilled on a hot grill or quickly blanched in hot oil until lightly crisp. The meat is then finely chopped and tossed together with diced onions, chili peppers, calamansi juice, and seasonings.

Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but it’s not traditional in Kapampangan version. I usually skip it as sisig with mayo tends to spoil faster and do not reheat well.

Chicken liver is also a classic ingredient in this spicy appetizer. The organ meat is usually grilled and chopped finely before mixing with the 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!

The process does take a bit of work, especially if preparing a huge batch for a large crowd. I suggest doing parts of it ahead of time like boiling the pork to tenderness the night before and then grilling and chopping on the day of the event.

Ingredients

• 2 pounds pig face (snouts, ears, and jowls)
• 1 cup vinegar
• 1/4 cup soy sauce
• 1 head garlic, peeled and crushed
• 1 teaspoon whole peppercorns
• 2 bay leaves
• 1 tablespoon salt
• water
• 1 large onion, peeled and diced
• 6 Thai chili peppers, stemmed and minced
• 1/2 cup calamansi juice
• 1 tablespoon Liquid seasoning (I used Maggi)
• 1/2 cup liver spread
• pepper to taste