Pampanga Sisig
Pampanga Sisig
The Original Sizzling Filipino Favorite
About This Recipe
Sisig is the pride of Pampanga and one of the Philippines' most beloved dishes. This sizzling platter of chopped pig face, ears, and belly, seasoned with calamansi, chili, and onions, has captured hearts from local carinderia to upscale restaurants worldwide. The dish is traditionally served on a hot plate with a raw egg on top that cooks from the residual heat.
Originally created by Lucia Cunanan of Aling Lucing's Sisig in Angeles City, Pampanga, this dish transformed what was once considered offal into a culinary masterpiece. Whether enjoyed as pulutan with ice-cold beer or as ulam with steaming rice, sisig delivers an unforgettable combination of textures and flavors.
Ingredients
- 1 lb pig face (maskara), boiled and grilled
- 1/2 lb pig ears, boiled and grilled
- 1/4 lb pork belly, boiled and grilled
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 3 tbsp mayonnaise
- 2 medium onions, chopped
- 5-6 bird's eye chili (siling labuyo), chopped
- 3 tbsp butter or margarine
- 1 tsp ground black pepper
- 1 raw egg (for topping)
- Salt to taste
Instructions
- 1
Prepare the Meat
Boil pig face, ears, and pork belly in salted water until tender, about 1 hour. Drain and let cool slightly. Grill over charcoal until slightly charred and crispy, about 10-15 minutes, flipping occasionally.
- 2
Chop the Meat
While still warm, chop the grilled meat into small pieces. Traditional sisig uses fine chopping for better texture and sauce absorption. Some prefer a mix of finely and coarsely chopped for variety.
- 3
Season and Mix
In a large bowl, combine chopped meat with soy sauce, calamansi juice, onions, chili, and black pepper. Toss well to coat evenly. Taste and adjust seasoning.
- 4
Cook on Sizzling Plate
Heat a sizzling plate or cast iron skillet over high heat. Add butter, then the seasoned meat mixture. Cook for 5-7 minutes, stirring occasionally until edges get crispy.
- 5
Add Finishing Touches
Stir in mayonnaise and mix well. Make a well in the center and crack a raw egg on top. Serve immediately while sizzling - the heat from the plate will cook the egg as you mix it in.
Tips & Variations
Charcoal Grilling
For authentic flavor, grill over charcoal instead of a gas grill. The smoky taste is essential to traditional sisig.
Egg Variations
Some prefer a fried egg on top instead of raw. You can also skip the egg entirely if preferred.
Chicken Sisig
For a lighter version, use chicken thighs or liver instead of pork. Grill and chop the same way.