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Pork Sizzling Sisig Recipe


If the Ilocanos have Dinakdakan, the Pampangenos have Sisig. The difference of the two is the manner in which they are cooked. Dinakdan uses the method of boiling, and grilling the pig's head parts prior to finalizing the dish, while Sigig uses the method of boiling, grilling, and stir-frying the pig's parts.

Sisig, also called Sizzling Sisig, is a dish that is made up of chopped pig's head parts (e.g. face, snout, cheeks, and ear) and chicken liver, usually served in a sizzling platter garnished with chopped onion, chili pepper, and slices of calamansi fruits. This dizzyingly delicious Filipino dish is a popular appetizers (pulutan) that goes along with beer and often served in bars, restaurants, and where 'drinking session' and 'good bottle conversation' (maboboteng usapan) takes place in the Philippines.

The invention of Sisig goes back in 1970's when Aling Lucing, real name Lucia Cunanan, invented the dish out of pig's head parts and chicken liver in Pampanga, Philippines. In fact, she established a restaurant in Angeles City, Pampanga, Philippines after her name as "Aling Lucing's restaurant".

With changing times, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings, and mixing it with pig's brain or mayonnaise. Later on, Sisig made out of lechon kawali, chicken, tuna, salmon, milkfish, chorizo, and tofu were also developed.

Another awesome variation of Sisig is using the left over Lechon. Chop the head parts of the Lechon pig. Follow the cooking procedure, add the remaining Sisig ingredients and spices, and then finalize it by blending the pig's brain to the dish.

Pork Sizzling Sisig Image

Pork Sisig Ingredients

  • 2 lbs pigs's head parts (face, snout, cheeks, and ear)
  • 1/4 lb liver (chicken, pork, or beef)
  • 1 tablespoon garlic; minced
  • 1 medium size onion; chopped
  • 3 chili peppers (siling labuyo) chopped
  • 3 calamansi fruits; sliced
  • Salt and pepper to taste

For Boiling Ingredients

  • 2-3 cups water
  • 1 cup pineapple juice
  • 1 teaspoon of whole black peppers

Optional Ingredients

  • 1/4 lb tongue
  • 1/4 lb heart
  • 1/4 lb pork belly

Pork Sisig Cooking Instructions

  1. Boil pig's heads parts in water, pineapple juice, and whole black peppers until tender.
  2. Grill pork's head parts, and liver. You can use skewers to grill chicken livers.
  3. Chop the grilled pig's parts and liver into about 1/4 inch sized cubes.
  4. In a sizzler platter or skillet over high heat, sauté garlic.
  5. Add and stir-fry the pig's parts and liver. Quickly remove from fire when meat starts to render fat.
  6. Season with salt and pepper to taste.
  7. Serve and garnish with chopped onion, chili peppers, and slices of calamansi fruits.

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Comments (29)

recipes of sizzling sisig recipe
:-D i'm so glad visiting in your website for it is helpful to us who are looking and willing to know about how to prepare the food.
#29 - melyn cadao - 01/23/2014 - 03:19
try nyo yong sisig ng mac and me grabe ang sarap, lechon kawali n ginawang sisig, mas masarap p sa sisig hooray.. try sa diamond arcade cubao lrt station.
#28 - - 06/20/2013 - 07:16
Hi! All I know about sisig dish is from shredded banana heart sauté with garlic, onion, with shrimp or pork and seasoning ie salt, pepper etc. We eat it with maybe with fried fish and of course with the rice.Then, I've learn about this other sisig dish which I think it's completely different from what I know about sisig. Anyways, I found the recipe on line which I modified it. OMG! It is the best appetizers ever. Here is my way . Belly pork (boiled and deep-fried ) I chopped it . Then I mix all my ingredients, fresh scallion ,crush red pepper, fresh chopped pepperchini, salt,pepper, dice onion, garlic, lemon/lime fish sauce (little bit) and soy sauce . then, I serve it with rice. ( I made bunch of rice ball (not bowl) for better appetizers presentation . Everyone love my sisig pulutan. My American friends love it and my Pilipino appreciate it. Thank you! From Temecula, California .
#27 - Miriam C. Johnson - 01/15/2013 - 01:17
1st time cooking Sisig!
1st time ko magluluto ng sisig, magpapakatay ako ng baboy ngaun kaya itatabi ko na ung buong ulo para sa preparation for sisig. Wish me luck! Sana masarap! Mahilig ako magluto kaso ung ibang recipe hindi ko alam kaya medyo matagal narin ako nag ddepend d2 sa site na ito, succes nmn lagi kaya tnx sa admin ng site na ito!
FYI pala Im a city councilor from ilocos!
#26 - Garry - 12/05/2012 - 20:16
#25 - - 10/28/2012 - 18:46
Wow! Grabe ang sarap!
Again thanks for this site na tututo akong mag luto ng mga hndi ko kyang lutuin... Nag eenjoy ako ngayon sa pag luluto dahil lahat ng niluto ko na recipe from this site ay masarap lahat!!!
#24 - Che - 10/12/2012 - 00:10
sarappppppppp..!sisigsspicy gustong gusto ng girl friend ku
#23 - john mark baronia - 05/28/2012 - 21:24
rapsa talaga wow nmn!!!!!!!!!!!!!!!!
#22 - larry - 04/27/2012 - 00:12
must try this
#21 - weng santiago - 03/13/2012 - 02:08
Thanks at marami akong napupulot na aral ,gusto ko na tuloy I try na magluto ng sisig. Di ko pa natitikman ang sisig ng kapampangan o ng ilocano. Ang na titikman ko lang eh yung niluto ko. 2x na ko gumawa ng sisig ,lahat hndi masarap .haha kulang pa kasi ako sa kaalaman at experiensa sa pagluluto.
#20 - infrared - 12/19/2011 - 12:17
I was curious what 'sisig' is & what are the contents of it... it seems that the 'odd' parts of a pig, which I dont eat! Would like to know what other parts of the pork I could substitute... It looks yummy but I grew up out of the country (Phil) & therefore not used to those parts.

Thx in advance!
#19 - MeZy - 12/13/2011 - 10:38
ilocano sisig
proud ako n isa akong ilocano magagaling s pgluluto ng sisigat dinakdakan.......
#18 - jean aguinaldo - 11/08/2011 - 05:05
masarap ang sisig pag may utak ng baboy and atay ng manok coz pag atay ng baboy matigas pag atay ng ng manok malambot and masarap im from angeles pampanga..the best sisig duon i try nga sa bahay how to cook sisig RECIPE from angeles the best real sisig not needed ng MAYO kasi parang magiging DINAKDAKAN originally from ILOCANO....
#17 - nadz - 09/20/2011 - 12:40
sisig na bangus
masarap din daw sisig na bangus? Is there somebody who knows how to do it?
#16 - cel garcia - 09/16/2011 - 02:37
Then it is not SISIG if you add pig's brain or mayo to it.

Gosh, basta may mai-comment lang, hindi nagbabasa ng recipes sa kaliwa..
#15 - Mark - 09/07/2011 - 01:40
hi,,just want to ask,, do i really need a sizzling plate to cook it? or can i simply use a pan or palayok? coz i'm craving for sisig.. tnx ;-)
#14 - Arlene - 07/13/2011 - 19:25
i think the best sisig is Kapampangan sisig, i am an Ilocano but the best one i tasted is in Pampanga. Use "bagnet" to prepare sisig and it's pretty good with the crispy pork skin...try it in your home...:-P:-P:-P
#13 - Jose Obillo - 06/29/2011 - 22:30
similar to preparing dinakdakan, just boil the utak ng baboy and then blend with the dish.
#12 - paul - 06/21/2011 - 09:04
ask bout the utak
i want to learn cooking sisig,can somebody know wats d use of utak ng baboy sa pgluto ng sisig? thanks
#11 - cate ng zamboanga - 06/21/2011 - 02:29
best sisig with chicharon
before you serve sisig you put egg and chicharon with laman on the top! the best! yummy!!!!
#10 - catzie - 05/23/2011 - 06:45
true!the best sisig is the one with "utak ng baboy"..grilled or fried still the best with onion,pepper,salt,kalamansi and sili..just mixed it all..there comes sisig!
#9 - andrei - 04/20/2011 - 12:32
best sisig
the best to cook a sisig. first you to boil meat on carrots and celery and when the is tender you to have fry or grill it. marinate it in soy sauce and kalamansi. you can store it refrigerator.
saute onion and chili in a butter and then add the marinated meat. try it the best!!!
#8 - gene militante - 04/08/2011 - 21:37
final dish for our final cooking..
this is my first time to cook sisig..and i think it's a very delicious dish for us filipinos... we are going to cook penakbet,sweet and sour tilapia and sizzling sisig next week in our laboratory..must buy the engredients..tnx for the recipe..^^:-D:-D plzz add more delicious recipe...^^
#7 - cathy - 03/11/2011 - 02:43
thank you for the recipe Sisig, for long time i was seaching this ,now i can try my own to cook, later i'll back my comment,wow,thank's mabuhay..!
#6 - evelyn Padrigano - 02/11/2011 - 12:34
my husband not eat a baboy its ok if i use beef
#5 - anacita berbenzana - 11/05/2010 - 12:37
other side (easy way)
1/2 kilo ng liempo(inihaw size)

2 simuyas

3 kalamansi

5 siling panigang (green)

1/2 small can ng reno liver spreed

3 kutsarang mayonnaise

1 pork knorr brot cube

1 kutsarang chili mansi knorr(yung tak-tak) or toyo pwedi na rin.

1/2 kutsarang asin.

-ihawin ang baboy at tadtadin ng saktong laki na pang sisig.
-pag tadtad na ilagay sa kawali at ibuhos ang knorr cube na tinunaw sa 1/2 tasang tubig.
-pag tuyu na ilagay na ang tinadtad na sibuyas at sili,haluin ng haluin ng 1 munuto at hanguin na.
-ilagay ang liver spd., mayo, asin at 1 kutsarang chili mansi knorr.
-haluin ng mabuti at ilagay sa microwave ng 3 minutes,
- pigaan ng kalamansi at ihain ng may kasamang beer...

inuman na...
#4 - jayson sanchez - 10/03/2010 - 20:46
ilocano kebab
:-O a simple kebab ilocano recipe
#3 - darlino - 09/13/2010 - 13:59
sbe ng kuya ko dapat ko raw m22nan ang ltung ilocano. pero nde ko mkuha agad kng paanu ang pagloto eh,,,,,kc nde namam ako ilocano eh'''''''' natawa lang syA
#2 - Nellyn Rambonga - 08/17/2010 - 18:36
I have eaten sisig and the pinakamasarap was the one with "utak ng baboy". It was cooked by the brother of my friend who is a bicolano.
#1 - lilia vicente - 01/01/2010 - 19:46
E-mail (Will not appear online)
;-) :-) :-D :-( :-o :-O B-) :oops: :-[] :-P
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