Sisig (Sizzling Pork)  

A sizzling Filipino favorite, Sisig combines grilled pork, crispy chicharon, and savory chicken liver tossed with onions, chili, and creamy mayonnaise. Served hot on a sizzling plate, it’s a flavorful, crunchy, and tangy dish best paired with rice or a cold drink.

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Sisig (SEE-sig) – A Kapampangan dish made of chopped pork, chicken liver, and spices served sizzling hot.

• 1 ½ lbs pork belly   

• 3 tablespoons Knorr Liquid Seasoning   

• 1 lb pig face (maskara)   

• 4 ounces chicken liver   

• 2 pieces onion   • ½ cup chicharon, crumbled   

• 3 tablespoons Lady’s Choice Mayonnaise   

• 2 teaspoons onion powder   

• ¼ teaspoon ground black pepper   

• ½ teaspoon chili flakes (optional)   

• 1 tablespoon butter   

• 3 tablespoons cooking oil   

• 2 quarts water

  1. Boil water in a pot. Add pork belly and pig face. Cover and boil for 1 hour over medium heat. Drain water and let the meat cool down.   
  2. Grill the boiled meats for 5 minutes per side. Remove from the grill and chop into small pieces (you may mince if preferred).   
  3. Heat oil in a pan. Sauté onion for 1 minute.   
  4. Add chicken liver. Continue to sauté until thoroughly cooked. Mash the liver while cooking until it breaks down into small pieces.  
  5. Add minced meat and chicharon into the pan. Stir until evenly mixed. 
  6. Add chili flakes, onion powder, and ground black pepper. 
  7. Pour Knorr Liquid Seasoning. Stir. 
  8. Add Lady’s Choice Mayonnaise. Stir and cook for 3 minutes. Set aside.  
  9. Heat a metal plate and add butter. Transfer cooked sisig onto the plate and continue to cook until sizzling.  
  10. Top with more chicharon and serve with calamansi or lime.   
  11. Share and enjoy with steamed rice!