Crispy Pork Sisig



Boil pig's ears for 1 hr or pressure cook for 30 minutes
Season meat with salt and grill for 30 minutes or until crispy
Chop onions into cubes
Chop meat into tiny cubes
Warm up the cast iron skillet and stir fry the chopped onions
Add the meat and cook for about 10 minutes, stirring constantly
Pour sisig seasoning mixture
Cook in high heat until it becomes crispy
Another tip is to put this back in the oven.
Garnish with raw egg, if preferred.

*Ready to serve in under 15 minutes.

3 1cm strips porkbelly, skin on
3 pigs ears, salted and boiled
2 heads white onion, chopped
Mama Sita's Sisig Seasoning,
diluted in 1 cup water
2 tbsp oil
1 medium egg (optional)

Chopping Board
Aluminum pan for oven grilling
Cast Iron Skillet


Sisig is a popular Filipino Dish that has revolutionized the Philippine culinary scene, thanks to Aling Lucing, who captured the heart of the Filipino palate, in her hole-in-the-wall establishment in Pampaga, Philippines. This is now served in all varieties of meat/seafood and is a staple to most Filipino meals. This is my version of sisig for most Filipino expats who have no access to the comforts of home.