Follow these steps for perfect results
pork ear with jowl
cleaned
beef or pork liver
cleaned
onion
chopped
garlic
chopped
red bell pepper
chopped
red chili peppers
chopped
soy sauce
lemons or kalamansi
juiced
egg
fresh
mayonnaise
Boil pork ear with pepper and salt until tender, about 1-1.5 hours. A fork should easily pass through the meat.
Add liver to the boiling water during the last minute of cooking.
Remove the pork ear and liver from the water and let them stand for around 30 minutes to cool.
Place the pork ear on an aluminum-lined tray and broil for 25 minutes.
Broil the liver for about 10 minutes, being careful not to overcook it.
Chop the cooked pork ear and liver into small pieces.
Sauté garlic, onion, red bell pepper, and red chili pepper in a pan.
Add the chopped pork ear to the pan and season with soy sauce and kalamansi (or lemon juice).
Add the chopped liver to the pan and mix well.
Pour the mixture onto a sizzling plate.
Top with a fresh egg and mix it in while the plate is still hot.
Add mayonnaise if desired and serve immediately.
Expert advice for the best results
Adjust the amount of chili peppers to your preferred spice level.
Make sure the sizzling plate is very hot before adding the sisig.
Serve immediately for the best experience.
Everything you need to know before you start
20 minutes
Can be partially prepared ahead of time.
Garnish with chopped green onions and a squeeze of kalamansi.
Serve with steamed rice.
Serve with beer or a refreshing drink.
Complements the richness and spice.
Discover the story behind this recipe
A staple Filipino dish, often served during celebrations and gatherings.
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