A staple food of the Pampangan cuisine where it’s originally created; Sisig is a Filipino delicacy which is made out of a pig’s face, belly or ears, and chicken liver. All these meat ingredients are first of all, boiled, deep-fried and chopped in small pieces, then seasoned with citrus calamansi, along with chopped red onions and chili peppers. Sisig provides a combination of exotic meat parts that many would find eccentric, but for those who have tried it(specially when done by a Sisig pro), find it delicious and worth a recipe.

Cooking Sizzling Sisig does not always have to involve pig’s skin, masks, ears and chicken liver, but to make it more authentic, Ludwig’s Sizzling Sisig is mainly from pig’s mask(mascara). He had it seasoned with calamansi, onions, garlic, chili peppers and ginger, along with mayonnaise, salt and peppers, sautéed them with butter, applied additional ready-made seasoning, then topped it with an egg. Turns out, his Sizzling Sisig is just as delicious as an original Sisig recipe.

Ingredients: 4-6 servings

2 lbs. of pig’s mask( maskara)
2 pcs white onion, finely chopped
5 cloves of garlic, finely chopped
2 thumb sized ginger, finely chopped
3-4 red & green, finely chopped chili peppers
1 pouch(250 gm) of mayonnaise
5 tbsp. of Knorr seasoning
2 tbsp. of salt
2 tbsp. of crushed black peppers
4 tbsp. of butter
1 whole egg
3-4 pieces of calamansi, cut in halves

Cooking Procedure:

  1. First, boil pig’s mask(face) meat in water for at least 20 minutes until water is completely drained and meat is slightly browned.
  2. Remove the boiled pig’s mask from the pan, chop them in small cubes, then fry the chopped pig’s mask on the same pan until crispy and golden brown.
  3. Transfer the crispy-fried, chopped meat from the frying pan into a heated, sizzling plate. Apply butter on the sizzling plate, mix it with the chopped browned meat.

Apply mayonnaise, finely chopped onions, garlic, ginger chili peppers, then season it with salt an pepper. Mix to combine, then leave it to sizzle for 5 minutes, top it with egg and calamansi on the side, prior to serving. Serve this yummy Sizzling Sisig hot with steamed rice.