Traditional Spicy Philippine Pork Sisig
What is Pork Sisig?
Pork Sisig embodies the iconic trinity of Filipino flavors, striking a perfect balance with its tangy and spicy notes. This dish is so delectable that the legendary chef Anthony Bourdain once proclaimed it “possibly the best thing you could eat with a cold beer.” Bourdin doubled down on his admiration and said this particular dish could “win the hearts and minds of the world as a whole.”
Pork Sisig can be a main course or an appetizer, making it a versatile dish for any gathering. This popular favorite is made up of none other than a Filipino favorite, pork, and it’s certainly not wasteful as the recipe calls for minced pork meat from the ears, snout, and face. Moreover, it also calls for chicken livers for a burst of extra flavor.
When cooked, this delicious combination of pork meat and chicken liver gives the sisig a divine texture that’s addictively crispy and chewy. Sisig’s complex, meaty flavors complement the fruity citrus of calamansi, spicy chili, and the sweet notes of onions.
The Origins of Pork Sisig
The earliest known record of the word sisig can be traced back to 1732, and was recorded by Augustinian friar Diego Bergaño in his Vocabulary of the Kapampangan Language in Spanish and Dictionary of the Spanish Language in Kapampangan. Bergaño defines sisig as a “salad, including green papaya, or green guava eaten with a dressing of salt, pepper, garlic, and vinegar.” The term manisig as in manisig manga, a phrase still used today, refers to eating green mangoes dipped in vinegar.
The term also came to be used to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper, and other spices.
The use of the pig’s head in the dish is commonly attributed to using the excess meat from the commissaries of Clark Air Base in Angeles City. Pig heads were purchased cheap or free, since they were not used in preparing meals for the U.S. Air Force personnel stationed there during the American occupation of Luzon and Visayas.
Cunanan, known as Aling Lucing or the Sisig Queen, transformed the dish by serving the meat on a sizzling plate, which added a tantalizing crispy texture. She enhanced the flavor by incorporating ingredients like chicken livers and vinegar, making the dish irresistibly addictive. Her culinary innovation earned Angeles City’s title, “Sisig Capital of the Philippines.”
How Do You Make Pork Sisig?
Typically, all pork parts from the pig head, such as the snout, cheeks, and ears, are used to prepare sisig. Yet, western-style recipes can be adjusted to use easier to come by ingredients, such as pork belly and bacon, in combination with chicken livers. These parts are boiled and grilled but can also be fried in a skillet to obtain that iconic crispy coating. Additionally, the meat is mixed with onion, chili pepper and doused in a delectable dressing containing calamansi, similar to lime, which gives this dish its undeniable tang.
Easy Pork Sisig Recipe
Pork Sisig
Ingredients
- 1/2 lb Pork Belly ( See Note )
- 1/2 lb Mix of Pig Ears, Pig Jaw, Pig Snout ( See Note )
- 4-6 pieces Chicken Liver
- 1 Egg Optional ( See Note )
- 1 large Red Onion
- 1 Red Chili Pepper sliced in small pieces
- 1 Green Chili Pepper sliced in small pieces
- 1 Trinidad Scorpion Pepper sliced in small pieces
- 2 tbsp Calamansi or Lemon Juice
- 1 tbsp Datu Puti or Silver Swan Soy Sauce
- 1.5 tbsp Datu puti Fish Sauce
- 1/4 tsp Ground Black Pepper
Instructions
- • Wash and dry the produce. Finely chop the onion. Next, mince the chili pepper and Trinidad scorpion pepper. Set aside.• Chop the pork belly, liver, ears, jaw, and snout in small pieces and then combine in a large skillet over medium-high heat and cook until well done and crispy. Strain the grease from the skillet, and transfer the meat to a paper towel-lined plate. • In a medium bowl, combine the cooked meat, onion, peppers, calamansi juice, soy sauce, fish sauce, and black pepper. Blend well.• Next, return the combined mixture to the skillet and cook for 5 minutes over medium-low heat. Be cautious not to overcook chicken livers, as it can become tough if overcooked.• Remove from heat and immediately serve with rice. Alternatively, sisig can be served on a sizzling hot plate as per Filipino tradition with egg. Simply add butter to the hot plate, followed by the sisig. Enjoy!
Notes
Commonly Asked Questions
I don’t have calamansi juice. What can I use instead?
Calamansi juice gives sisig that memorable tanginess. Calamansi is a small green fruit similar to lime or lemon but with the sweetness of a tangerine, making it truly unique in flavor.
If you’re in a pickle and don’t have calamansi juice on hand, you can substitute the juice of one lemon or lime. However, your dish will lack the authentic flavors of traditional sisig.
What can I use in place of Trinidad scorpion pepper?
If you’re not a fan of spicy, you may shy away from the Trinidad scorpion. This steamy pepper has some serious bite and is about 240 times hotter than a jalapeno. Those wanting a less spicier version of sisig can omit the Trinidad scorpion and add another red chili pepper in its place. Alternatively, smoked red chili peppers can be used for a zesty Chipotle flavor or even a dash of Tabasco Chipotle for an added kick.
Do I need to add chicken livers?
While it’s not absolutely crucial to add chicken livers, not adding them will drastically alter the flavor of your sisig. Essentially, chicken livers provide an immense depth of flavor and creamy texture to the final dish.
How long will sisig last in the refrigerator?
If you have leftovers, sisig can safely last for about three days in the refrigerator in an airtight container.
Can I freeze sisig?
You sure can! Prepare your sisig and place it in an airtight freezer safe container and it will stay fresh for about two months. However, always inspect your food before consumption to make sure it is still safe once thawed.
