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Sizzling Pork Sisig
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5 from 1 vote

Sizzling Pork Sisig (Pork Jowl)

Pork sisig is a sizzling Filipino dish made with grilled pork jowl, chicken liver, onions, and calamansi juice, offering a perfect balance of smoky, tangy, and savory flavors.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: easy pork sisig, panlasang pinoy, pork recipe, pork sisig, sisig recipe
Servings: 6 servings
Calories: 293kcal
Author: Manny

Ingredients

  • 1 kilo pork cheek or pork jowl
  • 1/4 kilo chicken livers
  • 1 tsp. black pepper corns
  • 3 pcs bay leaves
  • 1/4 tsp. black pepper powder
  • 1/2 tsp. salt
  • 1 to 2 pieces white onion chopped
  • 1/3 cup calamansi juice or lemon juice
  • 1 tsp. ground black pepper
  • 1 Tbsp. salt or to taste
  • 1 pc long green chili sliced diagonally
  • 1 Tbsp. butter or margarine per sizzling plate
  • siling labuyo soy sauce and calamansi for condiments

Instructions

How To Cook Sizzling Pork Sisig Using Pork Jowl

  • Wash pork jowl or pork cheeks in running water. Put in a colander to drain excess water.
  • Boil the pork jowl until tender for about 45 minutes. Remove from pot and drain in a colander.
  • Wash chicken liver and drain. Put in a bowl and season with salt and pepper.
  • Broil pork jowl and chicken liver then cut into small pieces. You can use an airfryer if you don't want to broil it in a charcoal grill.
  • Prepare a mixing bowl and combine pork jowl, chicken liver, onions, green chili, salt, black pepper and calamansi juice. Toss until well combined.
  • Heat sizzling plate on a stove and melt butter. Put the pork sisig and stir gently for a few minutes.
  • Garnish with red chili peppers and serve with steaming rice!

Video

Notes

Cooking Tips:

Choose the Right Cut of Pork

For authentic sisig, use pork jowl or cheeks for their rich, fatty texture and deep flavor. These cuts crisp up beautifully when grilled or broiled, giving the dish its signature crunch. Avoid leaner cuts like pork belly, as they lack the gelatinous quality that makes sisig truly indulgent.

Grill for Smoky Goodness

Grilling the pork jowl over charcoal enhances the smoky, savory flavor of the meat. If grilling isn’t an option, an air fryer can achieve a similar crisp texture, but a grill delivers that unmatched char. The smoky aroma is one of the key characteristics that sets this pork dish apart from other dishes.

Balance Flavors with Calamansi

Calamansi juice is the perfect tangy contrast to the richness of the pork and liver in sisig. Add just the right amount to avoid overpowering the other flavors—start small and adjust to your taste. This touch of acidity cuts through the fat and brightens the overall flavor profile of the dish.