Pork Sisig

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PORK SISIG- is a Filipino dish that originated from Pampanga a province located at the northern part of the Philippines. It is a popular appetizer (pulutan) for beer drinkers. Originally, sisig is composed of chopped pigs face, (snout included) ears and pork liver.



  • 250 grams pig ears (estimate)
  • 400 grams pigs face (estimate)
  • 220 grams pork liver (estimate)
  • 3 tablespoon soy sauce
  • 3 pieces bay leaf
  • 1/2 teaspoon msg
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 whole big white onion, finely chopped
  • 2 tablespoon knorr seasonings
  • 5 piece calamansi
  • 3 pieces green chili finger(chopped)
  • 1/4 cup butter (or margarine)
  • 1 egg


  1. Put-in pork parts in a pan, then add soy sauce, garlic, half of msg and bring to a boil, simmer for 30-45 minutes or until pork parts are tender.
  2. Remove the pork from the pot then let it cool.
  3. Chop the pig ears and pork belly into fine pieces
  4. Put-in the salt, last half of msg, knorr seasonings, onion, green chili finger, calamansi extract mix well the ingredients.
  5. In a pan, melt the butter then add the mixture. Stir fry for about 3-5 minutes.
  6. Add the egg then mix it well then turn off heat.
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