Sisig Full Video and Recipe!

by Anthony Solimini

Equipment

  • 1 Grill you may use either gas or charcoal grill

Ingredients

  • 1 lb pig ears
  • 1 lb. pig snout
  • 1 lb pork belly
  • 2 pieces onions minced
  • 2 teaspoons salt
  • 4 thumbs ginger crushed
  • 1 quarts water

Sisig dressing:

  • 2 tablespoons sukang iloko see note 1
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 small fresh chilis 
  • 1 teaspoon sugar
  • 2 limes see note 3
  • 1 tablespoon Knorr Liquid Seasoning

Instructions

  • Combine pig ears, snout, pork belly, ginger, bay leaves, 2 teaspoons salt, and 1 quart of water in a cooking pot. Boil for 1 hour. Remove from the pot and drain the water.
  • Heat-up your grill. Start grilling the pig parts for around 5 minutes per side. Remove from the grill afterwards and let it cool down.
  • Make the dressing by combining all the dressing ingredients. Mix well.
  • Chop the grilled pig parts into small pieces. In a large mixing bowl, combine the chopped pork with onion and the dressing mixture. Toss until all the ingredients are well blended.
  • Transfer to a serving plate. Serve with your favorite drink. Share and enjoy!

Notes

Note 1: Sukang iloco is a type of vinegar made from fermented sugar cane juice. This type of vinegar has a bold flavor that can be compared to wine vinegars. You may use the following as substitutes: cane vinegar, white vinegar, and distillled vinegar.
Note 2: Fresh chicken livers are commonly used to make sisig. It had to be boiled and mashed to have a paste-like consistency. The use of liver spread or liver pate is more for convenience in case chicken livers are not available.
Note 3: Limes are great to use for sisig. However, calamansi (calamondin) is a better fit if available.
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