Sizzling Pork Sisig
Sisig
Kapampangan sisig—pork face, ears, and cheek meat boiled, grilled for char, then sizzled with Knorr seasoning and a lola's touch of liver spread.
Serves 6 · 1h 45m total time
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 Kapampangan method is boil first to tenderize and draw out collagen, then grill over charcoal so the skin and edges char—that smoke and crunch are what separate home cooking from restaurant-quality sisig. Today every bar has its version, but the bones of the recipe stay the same: chopped grilled pork, liver, onion, chili, calamansi, and a screaming-hot metal plate.
Best paired with
Ice-cold beer, calamansi, siling labuyo, and garlic fried rice
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 pork or chicken seasoning to the boil water and again when you toss 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 color from a pan.
- ✦Lola's tip (rarely shared): a spoonful of Reno liver spread or plain liver spread folded in off heat gives sisig that savory, can't-quite-name-it richness—start with 2 tbsp and taste.
- ✦The cast iron plate must be smoking hot before the mix hits—that's the sizzle.
- ✦Crack the egg on top at the table; mix 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
-
500 g pork face (maskara), cleaned
-
300 g pork ears, cleaned
-
200 g pork cheek / jowl meat
-
200 g pork liver
-
2 pieces Knorr pork or chicken seasoning cube
-
8 garlic cloves, crushed (for boiling)
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
Heat a cast iron sizzling plate until smoking. Melt butter on the plate. Toss in chopped pork, liver, onion, chili, soy sauce, calamansi, and a crushed Knorr cube (or 1 tsp Knorr powder). Sizzle 2–3 minutes, tossing once.
- 6
Remove from direct heat. Stir in Reno liver spread (or liver spread)—Lola's secret for depth. Taste; adjust with more calamansi or Knorr if needed.
- 7
Return to the hot plate if needed for one more sizzle. Top with crushed chicharon if using. Crack eggs on top. Serve immediately with rice and beer.
Kitchen Timer · 60 min prep first
45:00
