Sizzling Sisig (Filipino Pork Sauté)
Cuisine of the Philippines Sisig, famous for being a food eaten while drinking alcoholic beverages, is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the province of Pampanga in Luzon.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 15 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Grill pork head to remove hair.
- 02
Boil pork head until tender.
- 03
Take out all the meat and dice.
- 04
In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
- 05
Season with liquid seasoning, black pepper, and brown sugar.
- 06
Pour in beef stock and cook until meat is tender and starts to oil again.
- 07
Add minced chili pepper last.
- 08
Serve on a sizzling plate.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Joy L. Cruz; view original image record .
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