Filipino Appetizer Sisig
Filipino Appetizer Sisig
Filipino Appetizer Sisig
Filipino Appetizer Sisig
Filipino Appetizer Sisig


600 g pork meat, cut in cubes
200 g chicken liver, cut in pieces
juice of 1 lemon (or lime)
1 onion, diced
3 garlic cloves, diced
2-3 red and green chilies, diced
2 tbsp soy sauce
1 tsp mustard
1 tsp hot paprika
salt and pepper
2 tbsp mayonnaise (optional)
Sisig is a delicious Filipino appetizer with a long history. It is best served with beer and pita bread. If you like pork and beer, you will love sisig!


1.Let the pork marinate in the mixture of lemon juice, soy sauce, and mustard for at least an hour, preferably overnight.
2.Heat oil in a pan and add diced garlic and onions. Let it saute and add diced chilies.
3.Add the marinated pork and remaining liquids to the pan. Stir-fry for 2 to 3 minutes.
4.Add chicken liver pieces into the pan, stir and lower the heat to medium-low, and after 15 minutes to low. Put a lid on top and let it cook for another hour,
5.Season with black pepper and salt. If there's no enough liquid, add some lemon juice or white wine.
6.Pork bites should be falling apart and the liver should turn into a paste through cooking. That's when your sisig is ready to be served.
7.If you are adding mayonnaise, let sisig cool away from the heat and add a rich tbsp or two of mayo.

Sisig is a traditional Filipino dish that dates back to the 17th century. Originally made from marinated parts of pig head (snout, ears, and cheeks) seasoned with salt, pepper, and spices, grilled and cooked with chicken liver and other ingredients.

I’ve first tried the dish this summer in a restaurant serving a variety of dishes from different Asian cuisines. When the waiter explained the recipe, I had my reservations but decided to give it a try. I was speechless, so to quote a famous Anthony Bourdain, this dish is “casual, accessible, [and] exactly what you need after a few beers.”

Since I cannot easily obtain pork head (at least in my city), I’ve opted for pork belly as a decent substitute. Whatever you chose, as per chef from the aforementioned restaurant, go for some fatty parts. Also, if you have some leftover pork, turn it into sisig! I combined pork belly and shoulder. Sisig is a nutritious appetizer, so I suggest you forget about counting calories for a moment.

The list of ingredients is not very long. Since not all of the original ingredients are available in any supermarket, I used a couple of substitutes. You can substitute calamansi juice with lemon/lime/orange juice. Instead of liver paste (pate), add some raw chicken liver. Optional ingredients you can incorporate into this dish are egg, pork cracklings, mayonnaise, etc. I added just the last one to make it slightly creamier. But, wait for your sisig to cool down a bit before adding mayo – it does not like the heat.

I first tried sisig with some pita bread, so I decided to make a low-carb version with almond and coconut flour. For that, I used the recipe from Inspector Gorgeous, and I strongly recommend it. 

Fun fact

The annual “Sisig Festival” is held every year during December in Angeles City, Pampanga. It started in 2003 and was made a yearly festival to promote the city’s culinary prowess. The festival features a contest where chefs compete in making dishes, primarily sisig. (Wikipedia)

If you like meat dishes like this, check out my Beef Goulash and Stuffed Bell Peppers


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