Sisig is a very PINOY dish!! Not so healthy but very YUMMY! 
This is Heart2Heart’s Independence Day gift to all of you! It is a good thing my cook is very generous and shares her recipes! She will teach anyone and she even made me take photos Bear with me and I hope you all get this because she just showed me and I just documented it
Pigs cheeks and/or ears - boil until soft- my cook said there is no real time- she just makes sure it is soft- approximately around an hour
Knorr, calamansi, onions, salt and pepper - Mix all of this together to make the sauce
Deep fry the pigs ears and cheeks in oil
until crunchy and crispy brown
Chop into tiny pieces like this
Add the sauce and mix
Prepare your sizzling plate till it is hot
Put the sisig mixture and mix and mix until the sauce mixes well with the sisig
Tada!! :-)
I actually like mine with “tutong” or crispy underneath, then when eating, I add more knorr. YUM YUM! My cook makes the best sisig!
my favorite!!! will make this ASAP! thanks for sharing!!
OMG, Rica! I woke up reading this. Now I’m craving for sisig. You never fail to entice me with your yummy articles. Dunno if anyone makes the best sisig in the Bay area. Wish me luck. LOL.
i usually add a teaspoon or two or liver spread to the mix. try it:)
Gina! Let me know if you make it
Hi Rica,
This is kapamapangan specialty . although different version so yummy.
cheers!
omg! i love sisig!! i will cook and follow your recipe!!..
hi ms. rica!
greetings from cebu city!
i always check ur site for valuable inputs…
just want to ask if cook pre-boils the pigs’ cheeks/ears before she deep-fries the same? or she deep-fries it directly sans boiling it? we’re based in cebu city but my husband is from manila. i love cooking and have been wanting to whip-up a good sisig for him! 
this post is very timely indeed since we have some pork jowl/cheek in our freezer now… 
more power!
thanks and God bless.
sincerely,
lilo f. carpio
are pig’s ears & cheeks available in rustan’s supermarket?
Guys, hope you are successful in making it- it looked so easy!
Lilo,thanks for pointing that out!! I totally forgot to indicate that - it has to be boiled til it is soft- the first photo shows that it is boiled already - I added it na rin in the recipe
Giselle, yes sometimes it is available but not all the time - I wish they had all the time….but on second thought, I am glad they don’t!!
that way i do not always buy. haha!!
Hi Guys,
In Pampanga the pork has to be boiled and 15 minutes in oven. but not too crispy.
and the ingredients with kalamansi and the Hypothalamus . nilamas na utak nang baboy.
I love this blog , aside from interactive I am salivating .cheers !