Pork Sisig

Prep Time   15 minutes

Cook Time  1 ½ hours

Total Time   2 hours

Yield             6 servings


• 1-1/2 lbs pork cheeks (or 2 lbs      deboned pork hocks)

• 1/2 lb beef or pork tongue

• 1/2 lb beef or pork heart

• 1/2 lb liver (pork, beef or chicken)

• 2 cups water (for boiling)

• 1 cup pineapple juice (for boiling)

• 1 tsp whole black peppers (for boiling)

Marinade seasonings:

• 1 cup chopped onions

• 3-4 finger hot peppers (siling labuyo)      (seeded and chopped)

• 1/4 cup vinegar

• 1/4 cup calamansi juice (lemon juice)

• 1/4 cup pineapple juice

• 1 tbsp minced fresh ginger

• 1 clove garlic, minced

• 1 tsp whole black pepper (crushed)

• 1 pc bay leaf (crushed)

• Salt to taste


Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

Drain and cool to room temperature.

Slice pork cheeks/hocks, liver, heart and tongue, into 2”X 3” X 1/4 thick pieces.

Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

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