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How to Cook Pork Sisig: A Filipino-Inspired Pulutan

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.

Pork sisig is a popular Filipino pulutan

Pork sisig is a popular Filipino pulutan

Pork 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

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

3 to 4 servings

Ingredients

  • 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
  • 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

Utensils

For Preparation:

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

For Cooking:

  • pan
  • cooking spoon

Instructions

  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, ready to serve

Pork sisig, ready to serve

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 freshly squeezed lemon or lime.
  • Season pork sisig with any of your favorite condiments, such as hot sauce.
  • For an added crunch, garnish with chicharon.

More Delicious Pulutan Recipes

  • How to Make Dynamite: A Filipino-Inspired Finger Food
    Do you have a favorite finger food when enjoying an evening beer or cocktail? I personally love something savory, salty, and spicy—a combination that is perfectly encapsulated by dynamite, a Filipino-inspired snack.
  • How to Cook Calamares Fritos With Aioli
    Calamares fritos, or fried squid, makes an easy and delicious appetizer. The aioli on the side is the perfect accompaniment. Follow this simple recipe to make this delectable seafood dish at home.

© 2020 Travel Chef

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