Sisig is a mixture of pig’s ear and liver. It is topped with fresh onions and spices, such as hot chili peppers. The addition of the peppers makes the recipe quite spicy. This is one of the reasons it has become a great beer match in the Philippines. It is often served with fresh eggs over the top, as well. Sisig is commonly ordered on a sizzling plate. Based on this, the dish is considered unique, decorative, and extremely appetizing.
This recipe originated in the province of Pampanga – it is well known as the home of exotic foods in the Philippines. What makes it exotic is the use of pork brains, grilled chicken liver, pig’s ear and mouth. These are not usually present in other Filipino dishes. Recently, adding mayonnaise has become trendy. It gives the dish more flavor, density, and allows the pieces to bond nicely together. One of the greatest downfalls of sisig is its high cholesterol content. If you have concerns about your diet, the mayo can certainly be eliminated. Eat moderately in other words. This dish is, nonetheless, truly addictive. This makes it an even more delicious ulam (but not everyday, of course), beer match, and snack.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 2 tenga ng baboy (pigs ears)
- 1/4 kg grilled liver (both chicken or pork liver will do)
- 1/4 kg pork liempo (optional)
- 3 pieces siling haba chopped
- 5 pieces siling labuyo chopped
- 4 tbsp. butter
- 2 thumb size ginger, chopped
- salt and pepper to taste
- 1-2 tbsp. lemon juice
- 3-4 tbsp. mayonnaise (optional)
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- Servings: 5
- Time: 1 hour 15 minutes
- Level: Moderate
- Cuisine: Filipino
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Boil the water in a large enough post to cover the meat. Place in the pig’s ear and liempo. Season with pepper and salt. Cover and allow to simmer for at least 30 minutes or until tender. Drain, let it cool and set aside.
- Grill the boiled pig’s ear, liempo and liver to approximately medium rare. Do not over grilled. Dice them into small pieces and set them aside.
- Add the butter into a preheated pan. Saute the ginger and garlic until fragrant. Place in the diced meat, liver, and saute for a few minutes. Turn off the heat.
- Season with pepper, salt, chopped chilis, lemon juice, and onions. Mix until well combined.
- Add mayonnaise in and mix until well combined. The amount of mayonnaise added it optional as it depends on your preferences.
- Serve on a sizzling plate with cold beer. Enjoy!
