How to Cook Pork Sisig: A Filipino-Inspired Pulutan

Updated on June 30, 2020
dredcuan profile image

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Sisig is a popular Filipino pulutan
Sisig is a popular Filipino pulutan | Source

Sisig is a famous Kapampangan dish from the Philippines that consists of pig's snouts, ears, jowls, and chicken liver. This delicious dish is usually flavored with chili peppers, kalamansi, and onions, and then topped with egg. Sisig is typically served as main course, snack, salad, or beer-match appetizer (pulutan).

Ingredients for pork sisig
Ingredients for pork sisig | Source

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 3 to 4 servings


  • 350 grams pig's mask
  • 1 clove garlic, minced
  • 1 kalamansi
  • 3 tablespoons chopped onion
  • 2 tablespoons crushed chicharon
  • 1 tablespoon minced ginger
  • 1 tablespoon chopped green chili finger
  • 1 tablespoon butter
  • 3 tablespoons mayonnaise
  • 2 tablespoons liver spread
  • 1 egg
  • 1 red chili, chopped
  • Salt and pepper, to taste
  • 1 tablespoon cooking oil, for sauteing


For Preparation:

  • 1 medium bowl
  • 5 small bowls
  • 1 large plate
  • 1 small plate
  • chopping board
  • knife
  • measuring spoons

For Cooking:

  • pan
  • cooking spoon


  1. Pour water in a pan. Season with salt and pepper. Add in pig's mask. Cook until tender.
  2. Drain cooking water. Set aside pork meat.
  3. Chop the pig's mask into fine pieces. Set aside.
  4. Heat oil and butter in a pan. Saute the onion until translucent. Add garlic, ginger, and green chilies. Mix.
  5. Add in chopped pig's mask. Continue cooking. Turn off the heat.
  6. Mix in crushed chicharon, liver spread, and mayonnaise. Season with salt and pepper. Stir until everything is well mixed.
  7. Top with the fresh egg. Serve with calamansi and red chilies.
Pork sisig
Pork sisig | Source

Tips and Techniques

  • To make it spicier, add more chilies.
  • The butter adds a nutty flavor.
  • Combine oil with butter to prevent the butter from burning.
  • You can use fresh chicken liver instead of liver spread.
  • If you don't have calamansi, substitute lemon.
  • Season sisig with any favorite condiments.

© 2020 Travel Chef


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    Post Comment
    • dredcuan profile imageAUTHOR

      Travel Chef 

      5 weeks ago from Manila

      Hi Louise,

      It taste really good. I hope you try it.

    • Coffeequeeen profile image

      Louise Powles 

      5 weeks ago from Norfolk, England

      I've never heard of this dish before, but it does look lovely. Thankyou for the recipe. :)


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