One of the most-loved appetizers served during “Social drinking sessions” is Pork Sisig. It is a Pampanga’s pride that uses pig’s head parts and other ingredients. Variations of this dish are developed over time. Though this is commonly known as a “pulutan”, some even  prefer to pair it with rice as their main course during meal time.

In this article “How to cook Pork Sisig- Recipe for Beginners,” I would be able to share to you my way of cooking this specialty.

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1/2 kg pig’s head parts (snout, ears, face and cheeks)

5 cloves garlic, peeled and minced

1/4 kg chicken liver

1 medium- sized onion, finely chopped

2 cups pineapple or lemon juice

1 tbsp pepper corns

2 pcs small red chilli peppers, chopped

5 cups water

2 pcs calamansi fruits, cut into halves

2 tbsp pork chicharon ground crumbs

salt and ground pepper to taste

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  1. Pre-wash pig’s head parts and chicken liver.
  2. In a large pan, combine pig’s head parts and pepper corns.
  3. Pour-in 2 cups of pineapple/ lemon juice and 5 cups of water.
  4. Boil for about 30-45 minutes or until tender.
  5. When parts are already tender, remove from the water and grill, together with the chicken liver.
  6. Finely chop the grilled parts and chicken liver into cubes.
  7. In a separate pan, sauté garlic and onions. Add-in the grilled pig’s parts and chicken liver and stir-fry quickly.
  8. Season with salt and pepper. Adjust according to your taste.
  9. Finally, transfer into a sizzling platter (or just an ordinary plate) and garnish with chopped chilli peppers and pork chicharon ground crumbs on top. Place sliced calamansi fruits on the side.
  10. Share and enjoy!