Crispy Sisig

Sisig is the favorite pulutan (beer companion) of Filipinos. This food was originated from Pampanga and is made from chopped pig’s snout, ears and liver. My hubby does not like pig’s snout and ears so I used liempo (pork tenderloin) instead.  Tenderloin is pig’s fatty part but there is a way to drain its fat. Cook it on a heated pan until its own oil comes out. Here are my two recipes of crispy sisig. The traditional and the quick and easy recipe.  I used the quick and easy recipe for the picture below.


beer companion
3 strips of pork tenderloin
¼ kilo of pork liver
1 cup pork brain (optional)
3 cloves garlic (minced)
2 big onions (cut in small squares)
3 green jalapenos (sliced thinly)
1 tsp vinegar
1 tsp soy sauce
2 tbsp lemon juice
salt and pepper to taste

Procedure: Traditional Recipe
Rub the tenderloin, liver and brain with a pinch of salt and pepper. Wrap the liver and brain in a foil then grill. While grilling the liver and brain, heat a non-stick pan. Place the tenderloin in a pan (low fire only). Do not put oil. Let it cook from its own juice until its oil comes out. Let it cook from its own oil until crisp. Remove from pan, chop then set aside. Put the grilled liver and brain in a separate bowl then smoosh separately while adding 1 tbsp of lime on each bowl. On a pan, heat oil. Saute garlic until golden brown. Add onion, the pork liver and brain, vinegar and soy sauce and cook for 2 minutes. Add the chopped tenderloin and green chili peppers then mix. Remove from heat. Squeeze lime then serve hot.

Quick and Easy Recipe:
This is almost the same as the above procedure. But instead of pork liver and brain, you can use 1 can of ready to eat sisig (Argentina or Purefoods) that can be bought in the groceries. On a pan, put a little oil. Saute garlic until golden brown. Add the sisig in can and simmer for a minute (no need to add vinegar and soy sauce). Add onions, chopped pork tenderloin and green jalapenos then mix. Remove from heat. Squeeze lime then serve hot.

Add minced red chili if you want it hot.
Add egg on top after removing it from heat.
Serve it on a very hot sizzling plate.

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18 comments / Add your comment below

  1. Sisig – one of my favourites!! Napapakain ako ng maraming rice pag ito ang ulam hihihi. I love my sisig sizzling hot and spicy. Thank you for the recipe, I might try making this one at home =)

    We Ate This!

  2. me likey! i tell myself a thousand and one times to stay away from Sisig, pero kusa talaga sy’ang lumalapit sa akin! LOL good thing there’s now Tuna sisig.:p

  3. Wahhh miss ko na ang sisig, agree with Cang, the first time I ate sisig is when my friends and I went out and drunk some beer lol.. Salamat sa recipe tokaya.

  4. waaaaaaaaaaah bumili pa ko ng sizzling plate for this.. pero ung sa monterey na ready to cook na binibili ko hihi 🙂

    thanks for the procedure will try this soon!
    🙂 talap tingnan ng picture!! waaaah

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