Sisig

Sisig has its origins in culinary hotpots Pampanga. Visitors to the country are often curious about this dish made with pig's face and ears - and are usually pleasantly surprised by how appetizing it is!

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 240
    minutes preparation time

INGREDIENTS

  • 1/2 kg Pork maskara, cleaned and rinsed well

  • 8 cups Water

  • 1/8 cup Datu Puti Soy Sauce

  • 3/4 cup Onions, quartered

  • 1 tsp Peppercorns, whole

  • 1/2 kg Liempo

  • 1/8 cup Calamansi juice

  • 1/4 cup Silver Swan Soy Sauce

  • 1 Tbsp Margarine

  • 1 cup Chopped onions

  • 1 1/2 pieces Siling labuyo

  • 1/4 Datu Puti Soy Sauce

  • 1 Tbsp Datu Puti Vinegar

  • 1/8 cup Calamansi juice

  • 1/4 tsp UFC Ground black pepper

  • 1 cup Crushed chicharon

  • 3/4 cup Chopped onions

  • 3/4 cup Chopped finger chilies

  • 4 pieces Calamansi, chopped

DIPPING SAUCE

Preparation

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    1In a pot, boil pork maskara, then add water, Datu Puti Soy Sauce, onions, and peppercorns. Simmer for 45 minutes or until tender. Drain and cool the meat.

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    2Marinate liempo in calamansi juice and Silver Swan Soy Sauce for three hours.

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    3Grill pork maskara and liempo until cooked on all sides. Chop finely.

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    4In a pan, heat margarine. Add chopped maskara and liempo. Saute for 2 minutes. Add onions and siling labuyo.

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    5Season with Datu Puti Soy Sauce, Datu Puti Vinegar, calamansi juice, and ground black pepper.

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    6Toss in chicharon, then top with onions and finger chilies. Serve with calamansi and Datu Puti Toyo Magic on the side.

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    1In a pot, boil pork maskara, then add water, Datu Puti Soy Sauce, onions, and peppercorns. Simmer for 45 minutes or until tender. Drain and cool the meat.

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    2Marinate liempo in calamansi juice and Silver Swan Soy Sauce for three hours.

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    3Grill pork maskara and liempo until cooked on all sides. Chop finely.

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    4In a pan, heat margarine. Add chopped maskara and liempo. Saute for 2 minutes. Add onions and siling labuyo.

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    5Season with Datu Puti Soy Sauce, Datu Puti Vinegar, calamansi juice, and ground black pepper.

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    6Toss in chicharon, then top with onions and finger chilies. Serve with calamansi and Datu Puti Toyo Magic on the side.