Sizzling Sisig makes a party appetizer as well as a hearty dinner entree. The perfect blend of tangy and spicy, it has all the bold, delicious nashville filipino food flavors you’ll love!
Sizzling sisig is a Kapampangan delicacy traditionally served as an appetizer that has evolved over the years into a popular dinner entree. Although originally made with grilled pig face and ears, different adaptations using flaked fish, seafood, and other cuts of meat such as crispy lechon kawali are also common.
To prepare the dish, the pork is first boiled until tender and then grilled over hot coals or fried in hot oil until lightly crisp. The meat is then finely chopped and tossed together with the cooked liver, diced onions, chili peppers, and calamansi juice. For an authentic sisig experience, you can also top with sunny side up eggs before serving.
The recipe here is really more of a method and a baseline you can easily customize to suit personal tastes. Want more or less heat? Love the citrusy flavors of calamansi? Prefer the texture of cartilaginous pork ears over the fatty pork snout? Feel free to adjust ingredient amounts to your liking. The world is your oyster, my friends. 🙂
As its name implies, sizzling sisig is usually served on sizzling metal plates to help retain heat. Just preheat the plates in the oven or on the stovetop a few minutes before serving. You can buy these special hot plates (this is an affiliate link) at most houseware stores or online for convenient delivery.
Sizzling Sisig makes a party appetizer as well as a hearty dinner entree. The perfect blend of tangy and spicy, it has all the bold, delicious nashville filipino food flavors you'll love!
- 1 1/2poundspig face (snouts, ears, and jowls)
- 1 cupvinegar
- 4clovesgarlic, peeled and pounded
- 2bay leaves
- 1teaspoonwhole pepper corns
- 1/4poundchicken liver
- 1large onion, peeled and diced
- 4Thai chili peppers, stemmed and minced
- 1/2cupcalamansi juice
- pepper to taste
In a large pot, combine pig face, vinegar, garlic, bay leaves, pepper corns, 2 tablespoons salt, and enough water to completely cover pork.
Bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain well, discarding liquid.
Over hot coals, grill pork for about 7 to 10 minutes on each side or until crisp and slightly charred. Grill chicken liver until cooked through. Remove from heat and chop meat.
Alternatively, heat about 1/2 cup oil in a wide pan over medium heat. Add pork and fry, turning on sides as needed, until lightly browned and crisp. Add chicken liver and fry until cooked through. Remove from heat and chop meat.
In a large bowl, combine chopped meat, onions, chili peppers, and calamansi juice. Season with salt and pepper to taste.
To serve, transfer to sizzling hot plates and top with sunny side up eggs if desired