This is Sisig. Sisig is one of the most well-known appetizers or “pulutan” in the Philippines and is served on a sizzling platter and topped with egg. The meat is diced and sautéed with onions, soy sauce, vinegar, lemon juice, seasoned with salt, pepper, and other spices. Usually sisig is grilled or fried. You can make various types of sisig. There is the pork sisig, chicken, tuna, bangus, squid, mussels, tofu sisig and a lot more. Enjoy this recipe from all of us at .
- 2 pounds of pig’s ears
- 1⁄4 pound of pork belly
- 1⁄4 pound of chicken liver
- 1 cup of red onion, finely chopped
- 3 tablespoons of soy sauce
- 1 teaspoon of freshly ground black pepper
- 2 inch piece of ginger, finely chopped
- 2 tablespoons of chili pepper
- 1 big piece of lemon or 4 to 5 pieces of kalamansi
- 1⁄2 cup of butter
- 34 ounces of water
- 1 teaspoon of salt
- Put the pig’s ears and pork belly in pot full of water over high heat.
- Bring to a boil then reduce heat and simmer for 30 to 45 minutes or until tender.
- Grill the boiled pig’s ears and pork belly until they are well done.
- Thinly slice the pig’s ears and pork belly into cubes.
- In a pan over medium-high heat melt the butter then add the red onions.
- Cook the onions until they become translucent.
- Add the ginger and cook for a few more minutes.
- Add the chicken liver and cook until it’s well done.
- Smash the chicken liver as it cooks in the pan.
- Add the chopped pig ears and pork belly then cook for another 10 minutes.
- Add the soy sauce and chili then mix well.
- Add salt and pepper to taste.
- Serve hot.
- Add the lemon or kalamansi to the sisig and mix well before eating.
For that special touch, if you will be serving the sisig in the skillet that it’s cooked in, just crack an egg over the sisig in the final minute of cooking. If you aren’t serving the sisig in the same skillet that you cooked it in, you can still serve the sisig with a fried egg on top for the same effect.