Sizzling Sisig
Sizzling Sisig

Sizzling Sisig

Sizzling Sisig makes a great party appetizer as well as a hearty dinner entree. A delicious combination of juicy pork and tangy, savory, and spicy flavors, it’s seriously addictive!

pork sisig on a cast-iron sizzling plate
Sizzling Sisig
Table Of Contents

  • How to make sisig
  • Make it ahead
  • How to serve
  • How to store
  • More sisig recipes
  • Sizzling Sisig

Sizzling sisig is a Kapampangan delicacy usually served as an appetizer but has evolved over the years into a popular dinner entree. Although traditionally made with grilled pig face and ears, different adaptations using flaked fish, seafood, tofu, and other cuts of meat such as chicken and crispy lechon kawali are also common.

If you’re looking for the perfect beer match, this pork sisig is it. With a delicious medley of velvety soft pork bits, onions, and chili peppers tossed in tangy and savory dressing, it’s spicy, tasty, and sure to be a party hit!

pork face, calamansi juice, chopped onions, garlic, liver spread, chili peppers, peppercorns, salt, soy sauce, bay leaves in bowls


How to make sisig

To make this appetizer, the pork is boiled until tender and then grilled on a hot grill or quickly blanched in hot oil until lightly crisp. The meat is then finely chopped and tossed with diced onions, chili peppers, calamansi juice, and seasonings.

pork face, calamansi juice, chopped onions, garlic, liver spread, chili peppers, peppercorns, salt, soy sauce, bay leaves in bowls


Some recipes add mayonnaise to the pork mixture for a touch of creaminess, but it’s not traditional in the Kapampangan version. I usually skip it because sisig with mayo spoils faster and does not reheat well.

Chicken liver is also a classic ingredient in this spicy appetizer. The organ meat is usually grilled and chopped finely before mixing with the pork, but my aunt, who happens to make the meanest sisig on the planet, taught me a secret that’s easier and tastier. Liver spread!

making pork sisig

Make it ahead

The process does take a bit of work, especially if preparing a huge batch for a large crowd. I suggest doing parts of it ahead of time, like boiling the pork to tenderness the night before and then grilling and chopping on the day of the event.

The sisig recipe below is more of a method and a baseline you can easily customize to suit personal tastes. Want more or less heat? Love the citrusy flavors of calamansi? Prefer the texture of cartilaginous pork ears over the fatty pork snout? Feel free to adjust ingredient amounts to your liking.

Sizzling Sisig with steamed rice on a wooden plate


How to serve

  • As its name implies, sisig is usually served on sizzling metal plates to help retain heat. Just preheat the plates in the oven or stovetop for a few minutes before serving. You can buy these special plates at most houseware stores or online for convenient delivery.
  • For an authentic sisig experience, you can also top with sunny-side-up eggs before serving by cracking a raw egg over the mixture while it’s still sizzling hot. It’s also a good idea to set up additional cut calamansi so partakers can easily adjust the taste according to preference.

How to store

  • To store leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • To reheat, thaw in the refrigerator overnight if frozen. Place in a single layer on a wide pan and gently cook, turning as needed, to an internal temperature of 165 F. Alternatively, warm up in the microwave in 2 to 3-minute intervals until heated through.

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