Pork Sisig on my food checklist…

It had been almost a decade that I found a gem, actually in Manila, while drinking our San Miguel in one of those live performing pubs on Mabini St. in Ermita district.

Sisig just goes well with beer drinking, and to be frank, one can go on and on drinking skyrocketing the bill for the night. Luckily, most of the alcoholic beverages is real cheap compared to many other cities.

So what is Sisig?

Sisig is a Kapampangan cuisine, basically with its main ingredient being the pork head spare parts, I would say. I happen to know and eaten a few variation of the dish, but anyway the main ingredient is almost similar.

Here’s my recipe which I have gathered from friends and restaurant I have dined in.


  • 650g   Pork Ear and Cheek
  • 250g  Pork Liver
  • 1 cup Calamondin
  • 1 tsp  Ground Black Pepper
  • 1 cup Chopped Shallot & Bombay Onion
  • 8 tsp Vinegar
  • 3-4 pcs Chili Pepper (Chopped)
  • 3 tsp Soy Sauce
  • 2 cups Water
  • 4 tsp Butter
  • 1 Egg

Cooking Method:

Add some cooking oil, kind of sautéed, pork cheek and ear with the chopped onion together for like 2-3 min. Then add the few cups of water, soy sauce and let it boil and simmer for about 40min.


Chop the Pork ear and cheek into little cubes. Add the remaining ingredient, Chopped chili pepper, shallot and Bombay onion, ground black pepper, Calamondin and vinegar. Stir and mix well.

Serve with a Sizzling Pan. Add butter and kind of sautéed the mixture for another 2-3min. Add salt and pepper to taste. Put an egg over the Sisig and a piece of calamansi and ready to serve.

© 2015 Felix Senada

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.


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