If you're in a filipino bar with your friends or just a simple house party, drinking  beer. Ever wonder why sisig is always been suggested by your friends? One fact that it is  really good with beer and another that it is fast becoming our universal "pulutan" next  to "isang platitong mani". 

The dish is said to have originated in Pampanga. As it is cheap to buy unused pig's head  and ears coming back then from Clark Air Base.

Nowadays, sisig is fast becoming one of the favorite dish to us Filipinos. A wide variety  of the dish has emerged from the different parts of the region. Whether it's a sizzling  sisig, crispy sisig, chicken sisig, fish sisig and I've even heard that there is already  a pansit sisig that we are becoming to enjoy. But watch out for those cholesterol! It is  not for the faint hearted.

4 pounds total - Pig's Ears, Cheeks and Snout, washed
1 cup Chicken liver
4 medium onions, chopped
1 quart water
1/3 cup lemon juice
3 tablespoons salt
1 teaspoon pepper
1 teaspoon chili pepper flakes(optional)
6 Siling Labuyo or Thai Chili
cooking oil for frying

Cooking Procedure

1. Simmer the pig ears, snout and cheeks together with the onion and    salt in a pot.
   Let stand for 30 mins.

2. Add the chicken liver to the pot and let stand for 10 mins.

3. When the pork and liver is tender remove them from the pot and grill    them until golden brown.

4. Chop the meat into small pieces.

5. Mix in with onions, chili flakes and lemon juice.

6. Add salt and pepper.

7. Best serve on a sizzling plate. Enjoy!
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