Pork Sisig

Name: Pork Sisig
Prep time: 15 s
Cook time: 135 s
Total time: 150 s
Yield: 10
Cuisine: Filipino
Ingredients: 1 kg pork cheek blanched; 2 pcs bay leaves; 1 tbsp black peppercorn; 2 sachets 8g MAGGI® Magic Sarap®; 1/4 kg chicken liver; 3 tbsp vegetable oil; 1/2 pc calf brain remove veins and rinse (optional); 4 cloves garlic chopped; 2 pcs large red onion chopped; 2 pcs red chili sliced; 3 tbsp 130ml MAGGI® Savor Classic; 2 tbsp calamansi juice; 1 tbsp brown sugar; 1/4 tsp freshly ground black pepper

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150 Min

Challenging

Invented by Kapampangans, this distinctly Pinoy pork sisig recipe is a favorite all over the country for its rich and hearty taste!

Ingredients

10 8-10 Servings

1 kg

Pork Cheek

2 pcs

Bay Leaf

1 tbsp

Black Peppercorn

2 sachets

MAGGI® Magic Sarap® 8g

0.25 kg

Chicken Liver Pate

3 tbsp

Vegetable Oil

0.5 pc

Calf Brain

4 cloves

Garlic

2 pcs

Red Onion

2 pcs

Hot Chili Peppers

3 tbsp

MAGGI® Savor Classic

2 tbsp

Calamansi Juice

1 tbsp

Brown Sugar

0.25 tsp

Ground Pepper

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Nutrition Value

Carbohydrates

9.85 g

Energy

777.15 kcal

Fats

77.48 g

Protein

10.8 g

Information per serving

Step1
90 Min

Simmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of MAGGI MAGIC SARAP®. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside.
Step2
15 Min

Season chicken liver with ½ sachet of MAGGI MAGIC SARAP®. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork.
Step3
15 Min

Simmer calf brain in water for 10mins. Strain, coarsely chop and add to pork and liver.
Step4
15 Min

Add garlic, onion and chili. Season with remaining ½ sachet of MAGGI MAGIC SARAP®, MAGGI Savor Classic, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.

Step1 of 4

Simmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of MAGGI MAGIC SARAP®. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside.

Step2 of 4

Season chicken liver with ½ sachet of MAGGI MAGIC SARAP®. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork.

Step3 of 4

Simmer calf brain in water for 10mins. Strain, coarsely chop and add to pork and liver.

Step4 of 4

Add garlic, onion and chili. Season with remaining ½ sachet of MAGGI MAGIC SARAP®, MAGGI Savor Classic, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.

Pork Sisig

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Pork Sisig

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instruction

Step1

Step2

Step3

Step4

Step1 of 4

Step2 of 4

Step3 of 4

Step4 of 4

01

02

03

04

Recipe as PDF

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