Authentic Sisig Recipe

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Authentic Sisig Recipe

This Authentic Sisig is made with pork ears and cheeks, chicken liver, calamansi juice, onion, and chili peppers. This popular Kapampangan dish has smoky flavors from grilled meat and is savory, spicy, and tangy. Whether it's an appetizer or an entrée, it will surely be a hit!

Prep Time10

Cook Time1

Air Dry1

Course: Appetizer, Main Course

Servings:

Calories: 860kcal

Author: Bebs

Ingredients

400 grams pork ears
400 grams pork cheeks
1 tablespoon salt
½ tablespoon peppercorn crushed
6 cups water (for boiling)
250 grams chicken liver
1 cup red onion chopped
6 pcs red and green chili peppers chopped
¼ teaspoon ground pepper
1-2 tablespoons soy sauce
1-2 tablespoons calamansi juice
1 tablespoon butter or margarine

US Customary - Metric

Instructions

In a large pot, add pork ears and cheeks, salt, peppercorns, and water. Cover and boil until fork-tender. (remove any scum that may float while boiling)
400 grams pork ears, 400 grams pork cheeks, 1 tablespoon salt, ½ tablespoon peppercorn, 6 cups water
Remove meat from the pot and drain on a colander to remove excess water.
Cut the meat into smaller pieces and arrange them in a plate or dish in a single layer. Let it air dry for about an hour.
Grill the meat until lightly charred. Grill the chicken liver until lightly charred and cooked through. Chop the meat and liver into very small pieces.
250 grams chicken liver
In a large bowl, combine chopped meat & liver, chopped onion, chili peppers, soy sauce, calamansi juice(add a tablespoon at a time), and ground pepper.
1 cup red onion, 6 pcs red and green chili peppers, ¼ teaspoon ground pepper, 1-2 tablespoons soy sauce, 1-2 tablespoons calamansi juice
You can serve it as it is or on a sizzling plate.
To serve on a sizzling plate, melt a tablespoon of butter and then add sisig. Let it sizzle for about a minute and serve.
1 tablespoon butter or margarine

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