Entree: Philippines – Kapampangan – Sisig (sizzling chopped pork and liver)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 1 lb (454 g) pork jowl or pork cheek, skin on
- 8 oz (225 g) pork liver
- 2 cups (480 ml) water for simmering
- 2 tbsp (30 ml) vegetable oil or lard for frying
- 1 medium white onion, finely chopped, approx. 6 oz (170 g)
- 2–3 Thai bird’s eye chiles or serrano chiles, finely chopped (adjust to taste)
- 6 calamansi (or 3–4 small limes), juiced, approx. 2–3 tbsp (30–45 ml) juice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) vinegar (optional, for extra tang)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) kosher salt, adjust to taste
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 g) mayonnaise (optional but common in modern Kapampangan style)
- 1 large egg, raw or fried for topping, approx. 50 g
- 2 stalks green onion, thinly sliced, approx. 1 oz (30 g)

Instructions

1. Place pork jowl and pork liver in a pot with 2 cups (480 ml) water. Bring to a simmer and cook until just tender—about 25–35 minutes for jowl and 15–20 minutes for liver (remove liver earlier if preferred). Drain and cool slightly.
2. Pat the cooked pork jowl and liver dry. For authentic char, grill or broil the jowl and liver until edges are charred and browned (about 6–10 minutes), or alternatively pan-sear in a hot skillet with a little oil until well browned.
3. Chop the grilled/seared pork jowl and liver very finely or roughly mince to your preferred texture. Traditional Kapampangan sisig is finely chopped; leave some small chunks for texture.
4. Heat 2 tbsp (30 ml) oil in a large skillet or on a cast-iron griddle over medium-high heat. Add butter; then sauté the chopped white onion and chiles briefly until onion softens but still has bite, about 2 minutes.
5. Add the chopped pork mixture to the skillet. Stir and fry on high heat 3–5 minutes to crisp some edges. Add soy sauce, vinegar if using, ground black pepper, and salt. Toss to combine and taste for seasoning.
6. Lower heat and stir in mayonnaise (if using) to create a creamy coating, then squeeze in calamansi (or lime) juice to brighten flavors. Adjust salt, pepper, and calamansi to taste.
7. Transfer sisig to a sizzling plate if available or serve immediately on a hot skillet. Top with a raw or fried egg and sprinkle with sliced green onions. Serve hot with steamed rice and extra calamansi on the side.