Ingredients

  • water
  • 1 kilo pork jowl (face)
  • 2 tablespoons vegetable oil
  • 1 large onion, minced
  • 3 cloves garlic
  • 1 ginger, minced
  • 3 pieces finger chilies (siling pangsigang)
  • 3 tablespoons soy sauce
  • 3-5 pieces calamansi
  • 1/4 kilo chicken liver
  • salt
  • black pepper

How to cook Pork Sisig

  • In a big pot, place water and bring it to a boil. Water should be enough to cover the meat. Place pig’s ears and pork jowl (or pork belly) then simmer for 40 minutes to 1 hour (or until tender). Season with salt and pepper.
  • Remove the boiled ingredients from the pot then drain excess water.
  • Grill the boiled pig’s ears and pork jowl (or pork belly) until cooked.
  • Chop the pig ears and pork belly into diced pieces.