Pick your choice which way you prefer in preparing sisig.

Sisig is a Philippine dish made from parts of pig’s head’s head (locally called maskara) and liver though other cuts from the pig can be used like loin and belly. The two ways of preparing sisig is called the native style and modern style popularly known as sizzling sisig.

Ingredients for native style sisig:

  • 1 kg pig’s mascara and a medium slice of pig’s liver, boiled, grilled and chopped into small pieces
  • 5 medium-sized onions, finely chopped
  • 10 pieces red and green chili pepper, finely chopped
  • 20 pieces kalamansi or 5 pieces lemon, extracted and strained
  • Spring onions, finely chopped
  • pig’s brain, boiled
  • salt
  • black peeper
  • msg (optional)

Procedure:

  • Make sure that all pig’s hair had been shaved or removed
  • Boil the meat until tender then drain well, grill and chop into small pieces
  • In a large bowl, put all ingredients (except the leaves of spring onions) and mix well
  • Top with finely chopped (spring) onions

Ingredients for sizzling sisig:

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  • 1 kg pig’s mascara and a medium sliced of liver, boiled, grilled and chopped into small pieces
  • 5 medium-sized onions, finely chopped
  • 10 pieces red and green chili pepper, finely chopped
  • 20 pieces kalamansi or 5 pieces lemon, extracted and strained
  • pig’s brain, boiled (optional)
  • Mayonnaise
  • 1 chicken egg
  • salt
  • black peeper
  • msg (optional)

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