Sizzling Pork Sisig
Sisig
Kapampangan sisig on a screaming-hot plate—chopped grilled pork, liver, onion, and chili with a cracked egg on top and garlic rice on the side.
Serves 6 · 2h 15m total
The Story
Sisig was born in Angeles City, Pampanga, when resourceful cooks turned pig's head trimmings—face (maskara), ears, and jowl meat—into something celebratory. Legend credits Lucia Cunanan ('Aling Lucing') with elevating it from roadside pulutan to national icon.
The photo shows the restaurant presentation: sisig still steaming on cast iron, egg cracked on top with a runny yolk, rice in its own bowl topped with fried garlic—not mixed into the sisig. Char from the grill and the sizzle on the plate are non-negotiable.
Best paired with
Garlic fried rice, ice-cold beer, calamansi, and siling labuyo
Use it in these KusinaPH recipes
Lola's Tips
- ✦Separate the face, ears, and cheek meat when boiling—ears need longer; face becomes tender when a fork pierces the cheek easily.
- ✦Add Knorr to the boil water and again on the sizzling plate—restaurant depth without oversalting.
- ✦Grill after boiling: charcoal is best. You want real char on the skin and ear edges, not just pan color.
- ✦Reno liver spread folded in off heat gives that savory richness—start with 2 tbsp and taste.
- ✦The cast iron plate must be smoking hot before the mix hits—that is the sizzle.
- ✦Keep rice in a separate bowl with fried garlic on top, like the photo—not stirred into the sisig.
- ✦Crack the egg at the table; mix the yolk in as you eat. Mayonnaise is modern optional, not traditional.
Substitutions
- pork face and ears → pork belly plus extra liver if maskara is hard to find
- Reno liver spread → any canned liver spread or 3 tbsp minced fresh liver sautéed in butter
- calamansi → lime juice
Ingredients
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Instructions
- 1
Clean the pork face, ears, and cheek meat: rinse well, scrape the skin, and singe stray hairs over a flame. Cut into large pieces that fit your pot.
- 2
Place face, ears, and cheek meat in a pot with crushed garlic, bay leaves, peppercorns, 1 Knorr cube, and enough water to cover. Boil, skim foam, then simmer 60–90 minutes until very tender—ears may need the full time. Boil liver separately 15 minutes until cooked through; drain and cool.
- 3
Drain all pork. When cool enough to handle, strip meat from the face and ears; discard bones and gristle. Chop meat into small pieces. Mince liver finely.
- 4
Grill boiled meat over hot charcoal or a cast iron skillet on high heat. Char the skin and ear edges until smoky and crisp in spots—this step builds restaurant-level flavor. Cool slightly, then chop finer.
- 5
For garlic rice: sauté crushed garlic in a little oil until golden. Add cooked rice and stir-fry until fragrant. Keep warm in a side bowl; top with fried garlic before serving.
- 6
Heat a cast iron sizzling plate until smoking. Melt butter on the plate. Toss in chopped pork, liver, red onion, minced chili, soy sauce, calamansi, and a crushed Knorr cube. Sizzle 2–3 minutes, tossing once.
- 7
Remove from direct heat. Stir in Reno liver spread—start with 2 tbsp and taste. Fold in half the green onions. Return to the hot plate for one more sizzle if needed.
- 8
Crack 1 egg on top of each serving (or 2 eggs for one large platter). Scatter remaining green onions and sliced chilies. Top with crushed chicharon if using. Serve immediately with garlic rice on the side—mix the yolk into the sisig at the table.
Kitchen Timer · 45 min prep first
90:00
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