Sisig is a Filipino dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th century meaning “to snack on something sour” and “salad”. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.
1/2 kilo pork cheek or pork jowl
5 onions, chopped
4 chicken liver, boiled
¼ tbsp. ground pepper
1 tsp. salt
4pcs. Calamansi or 2 tablespoon lime juice
1tbsp. butter or margarine
1 head garlic, chopped
1 medium size onion, chopped
2 green chili pepper
For the marinade:
¼ cup soy sauce
2 tablespoons fish sauce (patis)
½ tsp. ground pepper
1 teaspoon sugar
4pcs. Calamansi or 2 tablespoons lime juice
1 head garlic, crushed
eggs for topping
Pour the marinade in a bowl and marinate the pork cheek for at least 3 hours.
Remove the pork cheek, allow to drain and then grill until cooked.
Chop the pork cheek. Mix with the onions and set aside.
In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver and garlic.
Add the chopped pork cheek to the mixture.
To serve Grease a sizzling plate with margarine. Add the sisig mixture. Top with green chilli pepper and egg while sizzling hot.