Sisig served cold or sizzling hot

A classic Filipino dish considered exotic because of the use of pork brain, and to make it palatable and acceptable for modern foodies, brain is replaced with mayonnaise. A favorite partner for ice-cold beers and wine.


1 kl. pork head cheeks, ears, snout)
1 cup pork brain or mayonnaise
2 medium size onion
1 small ginger
5 pcs. hot chili or as desired (siling labuyo)
1/4 cup white vinegar
3 tbsp calamansi juice or lemon juice
1/2 tsp. black pepper corn powder
salt to taste
1/4 kl pork liver


Boil the pork's head and liver until half-cooked then grilled pork's head until crispy and chop into very small pieces, set aside. (If using the pork brain, cook it by boiling)
Chop onions, hot chili, and ginger into small sizes, put in a small bowl, add vinegar, pepper powder, calamansi or lemon juice, mayonnaise ( or brain) and salt.
Add the mixture to the cooked meat as marinade, place in a refrigerator to cool, best serve when cold.
Another way of serving is put in an iron plate, place in the oven for15 minutes or about 2 mins. in microwave oven and serve sizzling hot, topped with fresh raw egg and chopped chili pepper (siling labuyo) sprinkle with lemon or calamansi juice.


Maxi said...

ahhh! josie! ginutom ako! grabe naman. kakamiss ang pinoy food talaga. sana nga, makauwi kami this year para makakain na naman ng super delicious pinoy dishes.

thanks for sharing the recipe ha.i will try and cook one here in sweden. kaya lang, walang calamansi juice eh. kainis.

ui, exlinks din tayo with this other blog mo, okey lang?

have a great day josie!

Administrator said...

Another Filipino recipe that looks so delicious. Have you tried chicharon? I found a recipe on
Try this recipe. It is very easy to make. yum!

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