Now, before we even get into this dish, I have to be real with y’all: I’m not a professional chef, I don’t have a culinary background, and I’m definitely not claiming to be an expert on Filipino cuisine. I’m just a girl who loves food and loves learning how to do things the right way.
I taught myself how to make this dish and was so inspired by the culture and the story behind it. I wanted to make sure I did it justice, so I did my research and really leaned into the learning process. The response from my Filipino audience on YouTube was so overwhelming and kind. Seeing Kapampangans say I got the “OG” version right made me so happy I could’ve cried!
Whether you’re a Sisig lover or you’ve never heard of it, I’m so excited to walk you through how I learned to make this.
The Legendary History
Sisig originates from Pampanga, a province on the main island of Luzon. Pampanga is referred to as the “Culinary Capital of the Philippines.” My fiance and I will be honeymooning in the Philippines and I cannot wait to try all the amazing food! If you know anything about the Philippines, you know it’s the place to be if you want to eat good and experience beautiful islands and culture.
The history behind Sizzling Sisig is actually pretty cool. Back in the 70s, near the US military bases in Angeles City, Americans were throwing away pig heads because they didn’t want to use them. But a woman named Aling Lucing saw potential where others saw trash. She grilled them, chopped them up, and created the sizzling dish we know today. This resourcefulness reminds me of black culture and how our ancestors took one of the most unpleasant parts of a pig (intestines, aka chittlins) and made it into a cultural dish many black Americans love today.
Today, we’re breaking down how I made two versions of Sizzling Sisig: the Authentic Kapampangan style and the Modern Creamy style.
Ingredients for Sizzling Pork Sisig
You will need these base ingredients for both versions.
- 1 lb Pig Ears: Cleaned and hair removed.
- 1/4 lb Chicken Liver: Fresh is best.
- Aromatics for boiling: 1 Onion, 1 head of Garlic, 2-3 Bay Leaves, 1 tbsp Whole Peppercorns.
- Liquids for boiling: 1/4 cup Vinegar, Salt, and enough Water to cover.
- 1 Red Onion: Finely chopped. You’ll want to save some for the very end to keep that fresh crunch.
- Calamansi Extract: Fresh calamansi can be hard to track down, so I used Calamansi extract. It still gives you that signature Filipino citrus hit!
- Lots of Thai Red Chilies: Adjust this based on how much heat you can handle.
- Other Necessities: Grill, hot plate ( or cast-iron skillet), and butcher knife
Ingredients for Kapampangan Style Sisig
- Vinegar: A splash for mashing the liver.
- Salt & Pepper: To taste.
Ingredients for Modern Creamy Sisig
- Butter: Use this for sautéing your onions and liver.
- Mayonnaise: This is the modern substitute for pig brain. It gives the dish that creamy texture everyone loves.
- Soy Sauce: I love using the Datu Puti brand!
- Knorr Liquid Seasoning: This is the secret weapon! It has a specific savory profile that regular soy sauce just doesn’t have.
- Egg: Cracking this over the sizzling plate is the most important part! It cooks right into the meat for extra richness.
- Green Onions: These add a pop of color and a fresh, mild crunch to balance out the savory pork.
Step 1: Prepping the Base
Even though there are different ways to finish Sisig, the prep work is what builds that foundation. Traditionally, you’d use the full face and pig brain, and some people even like to add pork belly for an extra crunch, but I’m only using pig ears.
Start by boiling the pig ears in a pot with whole peppercorns, garlic, salt, onion, vinegar, and bay leaves. Let them get nice and tender for about an hour. Remove the ears from the pot and set them out to dry for an hour.
Once the ears have dried, it’s time to throw them on the grill. This is where that smoky flavor comes from. You want a nice char on the ears and the chicken livers. You will only need to grill half of the chicken liver. The other half will be cooked on the stove.
Once the pork ears and liver are done grilling, chop the ears into small, bite-sized pieces. I love using a butcher knife to chop through the ears. The ears are mostly cartilage, so a butcher knife would be ideal for chopping. This is the most satisfying part, I promise.
Version 1: Authentic Kapampangan Style
This is the original way. It’s tart, savory, and very traditional. Instead of using mayo for creaminess, the authentic version uses the liver.
Add your grilled liver into a bowl, then add a splash of vinegar, and mash it into a paste.
Mix half of the chopped pig ears (save the other half for the Modern version) with red onion, green and red chilies, calamansi juice, salt, pepper, and the mashed liver.
To get that signature “sizzling” sound, you’ve got to get your plate screaming hot. If you don’t have a traditional fajita-style wooden base and iron plate, a small cast-iron skillet works perfectly for this. Place your skillet or sizzling plate directly over a high flame on the stove. Once it’s hot enough that a drop of water dances off it, drop in a small knob of butter. As soon as that butter melts and starts to foam, pile your sisig mixture right onto the center. You’ll hear that satisfying tsss sound, and that’s exactly what you want! Let it sit for a minute without stirring so the bottom layer gets those extra crispy, caramelized bits.
I learned that adding fresh red onions at the very end is key. It keeps that “bite” and freshness against the rich meat.
“I’m from Pampanga, and this one you nailed it! But I’m liking the new version of Sisig with Mayonnaise” – YouTube Comment
Version 2: Popular Creamy Style
This is the version you’ll see in most modern restaurants. Since not everyone uses pig brain anymore, mayo has become the go-to for that rich, creamy texture.
Melt some butter in a pan and sauté your onions and chilies. Add in the raw chicken liver and cook until done. Season to taste with salt and pepper before adding the pig ears.
Add some soy sauce, Knorr seasoning, calamansi juice, and mayo for creaminess.
Again, get the skillet piping hot. Drop in a small knob of butter. As soon as that butter melts and starts to foam, pile your sisig mixture right onto the center.
Most people serve this with a raw egg on the sizzling plate. As you stir it in, the heat from the plate cooks the egg and makes the whole dish even creamier.
Top it off with green onion, red onion, Thai chili, and lime slices.
What to Eat With Sizzling Sisig
- Steaming White Rice: This is a must! Sisig is bold and savory, so a big bowl of fluffy jasmine rice is the perfect base to soak up all that flavor.
- A Cold Beer : Traditionally, Sisig is the ultimate pulutan (Filipino bar food). Most people pair it with a crisp, ice-cold beer to cut through the fat of the pork.
Why You Will Love This Sizzling Sisig Recipe
Teaching myself this dish was such a journey. The texture is chewy and crispy, the calamansi gives it a bright hit of citrus, and the history just makes every bite taste better.
I’m so grateful for the love I received from the Filipino community on this one. It just goes to show that when you lead with respect and put in the effort to learn, food can really bridge any gap.
“This recipe is created to be shared across all cultures.” – YouTube Subscriber
“girl u did every step right right down to the facts and origin behind sisig. i love! “
– YouTube Comment
Filipino Sizzling Sisig
Description
Learn how to make Filipino Sizzling Sisig two ways! I taught myself how to recreate this legendary dish from scratch. Whether you want the traditional, smoky "OG" version or the rich, creamy modern version with mayo and egg, this guide has it all.
Ingredients
The Base
Authentic Kapampangan Style
Modern Creamy Style
Instructions
Prepping the Pork Ears
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In a large pot, combine pig ears, halved onion, smashed garlic, bay leaves, peppercorns, vinegar, and salt. Cover with water and simmer for 1 hour until tender.
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Remove the ears and let them rest for at least 1 hour. This helps the texture set before grilling.
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Grill the ears and chicken liver over medium-high heat until charred and smoky. This is where that smoky flavor comes from!
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Set the liver aside and finely chop the grilled ears into bite-sized pieces.
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Authentic Kapampangan Style
Mix the grilled liver with a splash of vinegar and mash it into a paste.
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In a bowl, combine half of the chopped pork ears with the grilled liver, red onion, chilies, and calamansi extract. Season with salt and pepper.
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Heat your cast-iron plate hot over a high flame. Drop in a knob of butter. Once foaming, pile the mixture on.
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Let it sit for a minute to get crispy bits at the bottom. Top off with fresh red onions, Thai chili, and lime slices.
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Modern Creamy Style
In a pan, melt 2 tbsp of butter. Sauté your red onions and chilies, then add the raw liver. Cook until done. Season to taste with salt and pepper, then add in the remaining chopped pork ear.
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Stir in the soy sauce, Knorr seasoning, calamansi extract, and mayonnaise until everything is well-coated and creamy.
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Heat your cast-iron skillet until smoking. Add butter, then pile the creamy mixture on.
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Create a small well in the center and crack the egg right in. Top off with red onion, green onion, and Thai chili. Serve immediately while it's sizzling, and stir the egg into the pork at the table.
Nutrition Facts
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 10g50%
- Cholesterol 190mg64%
- Sodium 680mg29%
- Total Carbohydrate 7g3%
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
