Pork Sisig

Pork Sisig with Calamansi. Photo by besighyawn

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers. It is a constant companion of beer and thus a good "pulutan" due to its oily contents. 

Preparing sisig comes in three phases: boiling, broiling and finally frying. A pig's head is first boiled to remove hairs and to tenderize it. Portions of it are then chopped and grilled or broiled. Finally, it is fried with onions and served on a sizzling plate. Variations of sisig may add any of the following: eggs, ox brains, chicharon (pork cracklings), pork or chicken liver, and even mayonnaise. Recently, local chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu.

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

1/2 lb beef or pork tongue

1/2 lb beef or pork heart

1/2 lb liver (pork, beef or chicken)

2 cups water (for boiling)

1 cup pineapple juice (for boiling)

1 tsp whole black peppers (for boiling)

Marinade:

1 cup chopped onions

3-4 finger hot peppers (siling labuyo) (seeded and chopped)

1/4 cup vinegar

1/4 cup calamansi juice (lemon juice)

1/4 cup pineapple juice

1 tbsp minced fresh ginger

1 clove garlic, minced

1 tsp whole black pepper (crushed)

1 pc bay leaf (crushed)

Salt to taste

Procedure:

1. Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

2. Drain and cool to room temperature.

3. Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

4. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

5. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes.

6. Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi (lemon) juice, hot peppers (siling labuyo), bay leaf, salt and pepper.

7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

It is a tasking recipe but worth the wait.
This is a video in Tagalog. A different version of pork sisig with tofu. Don't mind the background music. 

This one has an Englisg subtitle. Much easier to follow. 

This one is done first in the oven which is the same as that of our beef sisig recipe.