filipino sisig

Pork Sisig

lb. pig ears

pork

onion (minced)

soy sauce

black pepper

ginger (minced (optional))

chili flakes

garlic powder

lemon (or 3 to 5 pieces calamansi)

butter (or margarine)

chicken liver

water

mayonnaise

salt

egg ((optional))

Pour the water in a pan and bring to a boil Add salt and pepper.

Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).

Remove the boiled ingredients from the pot then drain excess water

Grill the boiled pig ears and pork belly until done

Chop the pig ears and pork belly into fine pieces

In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.

Put-in the ginger and cook for 2 minutes

Add the chicken liver. Crush the chicken liver while cooking it in the pan.

Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes

Put-in the soy sauce, garlic powder, and chili. Mix well

Add salt and pepper to taste

Put-in the mayonnaise and mix with the other ingredients

Transfer to a serving plate. Top with chopped green onions and raw egg.

Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Deep fried pork belly, pig ears, and liver with onion and chili with rich and creamy dressing.

Crispy Dinakdakan

lb pig ears

pork liver (sliced)

onions (sliced)

onions

Thai chili pepper (chopped)

whole peppercorn

bay leaves

garlic (crushed)

Salt

cooking oil

Lady's Choice Mayonnaise

Soy sauce

Calamansi

Tenderize the pork belly and pig ears. Do this by boiling water in a cooking pot. Add whole peppercorn, dried bay leaves, and garlic. Pig ears and pork belly into the pot. Cover and boil between low to medium heat for 45 to 60 minutes. Drain the liquid, set aside.

Prepare the liver by rubbing with salt. Heat 2 tablespoons oil in a pan. Cook the liver by pan-frying until brown. Set aside.

Heat 3 cups cooking oil in a deep fryer or deep cooking pot. Rub salt all over the boiled pig ears and belly.

Deep-fry the ears  for 10 minutes. Remove from the fryer and let it rest for 5 minutes. Fry again for another 10 minutes. Set aside.

Deep-fry pork belly for 8 minutes. Remove from the fryer and let it rest for 5 minutes. Deep-fry again for 5 minutes or until crispy. Set aside.

Prepare the dressing by combining all dressing ingredients in a bowl. Stir until smooth.

Chop the ears and belly into bite-size pieces. Place in a large bowl and then add the fried liver. Toss. Add onion, green onion, and chili pepper. Mix until well blended.

Pour half of the dressing into the bowl. Toss.

Transfer to a serving plate. Serve. Share and enjoy!

Chopped crispy pork hock tossed in onion and pepper with a creamy tangy glaze

Crispy Pata Dinakdakan

pork liver

lbs. pork hock (pata)

Knorr Liquid Seasoning

white vinegar

Tenderize the pork hock by combining all the pork hock boiling ingredients in a cooking pot. Cover and boil between low to medium heat setting for 80 minutes. Drain the liquid and let the pork cool down to room temperature. Debone the pork hock using a sharp knife. Set aside (note: You may discard the bones.).

Rub 2 teaspoons of salt all over the skin of the pork.

Prepare the dressing by combining all the dressing ingredients in a bowl. Stir until smooth.

Rub 1 teaspoon salt all over the liver. Heat the cooking oil in a pan. Fry both sides of the liver until it browns. Remove from the pan and slice into serving pieces. Set aside.

Heat oil in a deep cooking pot. Fry the pata until golden brown and crispy. Remove from the pot and let it cool down.

Chop the crispy pata into bite-size pieces. Put it in a large mixing bowl, add the fried liver, and add the dressing, onion, green onion, and chili peppers. Toss until well blended.

Sizzling Crispy Sisig

½ lbs. pork belly (boiled

Lady’s Choice Mayonnaise

onion (chopped)

green pepper (chopped)

Knorr SavorRich Pork (equivalent to 1 sachet)

margarine

Heat oil in a deep cooking pot or deep fryer. Fry the boiled pork belly until golden brown and crispy. Chop the crispy pork belly into small pieces. Set aside.

Heat half of the margarine in a pan. Sauté half of the onions until soft. Add chopped pork. Saute for 30 seconds.

Add Knorr SavorRich. Stir and then add chili peppers and season with ground black pepper and soy sauce. Cook for 1 minute.

Add Lady’s Choice Mayonnaise. Stir and add remaining onion. Set aside.

Heat a metal plate (sizzling plate) on a stovetop. Melt remaining margarine. Transfer the crispy pork sisig into the metal plate. Let it stay for 30 seconds.

Serve with warm rice and your favorite beverage. Enjoy!

Top 4 filipino sisig recipes from across the web

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Pork Sisig

Crispy Dinakdakan

Crispy Pata Dinakdakan

Sizzling Crispy Sisig

Top 4 filipino sisig recipes from across the web

The most viewed filipino sisig recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Sisig

Crispy Dinakdakan

Crispy Pata Dinakdakan

Sizzling Crispy Sisig

The most viewed filipino sisig recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine