Sisig: A Sizzling Filipino Favorite
4 Servings
Sisig is a beloved Filipino dish known for its sizzling presentation and bold flavors. Originating in Pampanga, it’s traditionally made with chopped pig’s head and ears, but variations using chicken, seafood, or even tofu have become popular. The dish is seasoned with calamansi, onions, chili peppers, and often topped with a raw egg for extra richness.
20min Prep
45min Cook
INGREDIENTS
- 1 lb pig ears and cheeks (or your choice of meat), boiled and chopped
- 1/4 cup cooking oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-2 chili peppers (siling labuyo or bird’s eye chili), finely chopped (adjust to your spice preference)
- 2 tbsp soy sauce
- 2 tbsp calamansi juice (or lemon/lime juice)
- 1/2 tsp ground black pepper
- 1 raw egg (optional)
- Mayonnaise (optional)
- Green onions, chopped (for garnish)
INSTRUCTIONS
- Crisp the Meat: Heat the oil in a sizzling plate or cast iron skillet over medium-high heat. Add the chopped pig ears and cheeks and cook until crispy and slightly charred.
- Sauté Aromatics: Add the onion, garlic, and chili peppers to the pan. Sauté until softened and fragrant.
- Season: Stir in the soy sauce, calamansi juice, and black pepper. Cook for a few more minutes until the flavors meld.
- Serve: Transfer the sisig to a sizzling plate. Top with a raw egg (if using) and mayonnaise (optional). Garnish with chopped green onions. Serve immediately with rice.
The Story of Sisig:
Sisig’s origin story is rooted in resourcefulness. It’s said to have been invented by Lucia Cunanan, a restaurateur in Pampanga, who would use leftover pig parts from a nearby U.S. Air Force base. She grilled the meat, chopped it finely, and seasoned it with calamansi and onions, creating the first version of sisig.