Pork Sisig

Sisig, one of the best “pulutan” companions for beer. There are many varieties of sisig dish according to the cook’s taste. It is excellent either to go along your favourite drink or to be eaten with hot steamed rice.
Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented, varieties of sisig come in chicken, beef, tuna, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot intensify the flavour as well.
Cooking sisig usually takes time - at least an hour and half. And since I’ve already bought the ingredients for dinner, my husband doesn’t have a choice but to wait for it. Finally, we manage to have our dinner around 8:30 PM. =D
In this particular recipe, I just did it the way my Mom taught me how to. However, I make use of some alternatives and did some improvements as well.

  • 1 Kg Pork ears
  • 1 small can of liver spread
  • 2 Onions minced
  • 4 chillies minced
  • Small ginger minced (about 2 inches) – optional
  • ½ Cup plain mayonnaise
  • Salt
  • Pepper

  1. Clean the pork ears and have it boil ‘til tender using a pressure cooker with salt for 30 minutes or for an hour in a casserole.
  2. While waiting for the pork to be cooked. Start mincing the onions, chillies and ginger.
  3. Preheat the convection oven for 10 minutes.
  4. Once the pork is tender, place it in the oven and set it for 225 °C for 15 minutes. Alternatively, slightly fry it or slightly grill it. This procedure is to give a crunchy and chewy effect to the pork.
  5. Once the pork is ready, chop it in small squares or as how you like it.
  6. Mix the chopped pork, onions, chillies, ginger, mayonnaise, liver spread, salt and pepper to taste.
  7. Serve with rice or as pulutan with your favourite drinks.
Optional: you can also stir fry the mixture and serve it on a hot plate – topped with raw egg.

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