Delicious & Juicy Pork Sisig – Savory Recipe 2025
Amber’s Menu offers a unique and popular Filipino dish called Pork Sisig. It originated in Pampanga and is made from different pig parts, like ears, heart, lungs, face, and liver. It is a yummy appetizer mainly served at lunchtime. To enjoy its crunchy, juicy, and steamy flavours, enjoy it with a glass of iced, chilled beer.
Filipinos take it as a traditional dish and always try to cook it conventionally by using different spices and seasons then after it is cooked well with a savoury, tangy, and juicy taste, they serve it in Filipino traditional style on a sizzling plate so that outsiders came to know that Pork Sisig is a traditional and classic dish of Philippines.
| Serving Size | Price |
|---|---|
| 2-3 persons | ₱ 265.00 |
Secret Flavours of Pork Sisig
This popular Filipino dish with yummy flavours and a fantastic texture, gives our taste buds a unique taste. At Amber, this unique dish with many ingredients was a mouthwatering experience. The dish starts with tender, finely chopped, often sourced from the face and ears for a rich, savory.
A combination of smoky, tangy, and delicious flavours, pork sisig simply bursts in every bite, topped with fresh herbs and sometimes a fried egg. At Amber, this dish is more than just a meal-it’s a fantastic experience to enjoy with steaming rice on the side.
Key Ingredient That Makes Pork Sisig So Yummy
This one is with a sour citrus flavour and looks very irresistible. This dish in Amber Restaurant stands out because of its high-quality ingredients, and the pork sisig tastes terrific, with a range of flavours that make every bite yummy and tasty. This chopped pork is a dish often served using the face. It is a secret of mixing seasonings- just soy sauce, vinegar, and calamansi juice- whence the tasty dish would make that right sour taste.
The smoky, tangy, and savory flavours blended in make the pork sisig not just a dish but an adventure with the mouth. I remember when my friends and I bunked our school to have this meaty dish because it was cheap and had the savory taste of different spices and my favourite onions.
However, the taste is different from before, and there is still no exchangeable dish with it. No dish can replace its taste. After trying, I used to find the ingredients that make it so yummy, and now I have some secret tips that can not only be mine but also yours Pork sisig yummy and tasty. Let’s have a look at these tips and tricks.
Ground Pork:
The ground pig face mixed with chunks of chicken liver and heart is so tender and flavourful that you will soon become a huge fan of this dish, just as I did!
Veggies:
I added ground vegetables on top, which intensified the taste of the salad and increased the fiber content, which is a big plus for digestion.
Spices:
The best part of this recipe is the peppercorn flavour, Maggi black pepper, and chilli flakes. These add a smoky feel and a great kick of heat!
Customization:
Enjoy your delicious meal with different customization options, like tetra juice, a glass of chilled beer, or maybe a cola drink. I mostly preferred chilled bear as its cold taste makes a perfect match with the hot taste of Pork sisig.
Let’s Try a Crunchy Pork Sisig At Home!
Everyone eats pork sisig. Ideally, it should be eaten in a dish during breakfast, lunch, and dinner. This makes me crave more anytime. As a dieting fan, I have tasted quite a number of restaurant-style pork sisig, though only one was better. I am going to give you now is the simplest way to cook pork sisig and some tips on how to prepare it so you can have a taste of this delicious and filling snack that Filipinos love. Let’s have a look!
Ingredients:
- 500 g pig face
- 4 tbsp calamansi juice
- 1 bay leaf
- 125 g chicken heart and liver
- 1/2 tsp liquid seasoning maggi
Spices:
- 1/2 cup vinegar
- 1 tbsp black pepper
- 1 tbsp peppercorns
- 3 thai chilli pepper
- 1/2 tbsp salt
- 1/2 tbsp garlic powder
- 1/2 tsp ginger powder
- One small onion (chopped)
Sauce (Optional):
- Raw egg
- Mayo
- Chilli garlic sauce
Cooking Instructions:
- First, clean or wash the pig’s face, then add salt, black pepper, vinegar, soy sauce, garlic, paprika, and water in a large cooking pot and soak it well.
- Now, put this pot on the stove and let it boil for 50 to 55 minutes until the pig face and spices retain their juice.
- Boil it, stop heating, and drain the liquid.
- Grind the pork until it becomes crispy and broken into small pieces.
- After cooling, use a chopper to chop the meat properly.
- Put vegetables and liquid seasonings in a vegetable bowl and mix well.
- Cut the fried chicken heart and liver into small pieces and sprinkle salt and black pepper.
- Your hot and crispy pork sisig is ready to serve!
Pork Sisig Nutritional Info
- Calories: 500-600 cal
- Proteins: 60-70 g
- Fats: 40-50 g
- Saturated fat: 15-20 g
- Carbohydrate: 10-12 g
- Fibre: 2-3 g
FAQs
Conclusion
In conclusion, we can say that this soft, steamy rice served during lunch and dinner complimented the pork sisig perfectly. So, this healthy salad filled with protein and fiber tastes tremendous and looks yummy. I just love it as a side dish or even a main meal. On my highly-recommended list is Amber Restaurant when you want to try more delicious Filipino dishes, especially with a cold beer and a portion of pork sisig. Enjoy your Pork sisig and fall in love with it!