Sisig is a popular Filipino dish that is often enjoyed as an appetizer or main course. It features a delicious blend of pig parts and seasonings that result in an incredible explosion of flavors. While traditional sisig uses parts like the pig head and liver, a popular variation utilizes pork ears as the main ingredient.
In this article, I’ll provide a step-by-step guide on how to make mouthwatering sisig using pork ears. From preparing the ears choosing complementary ingredients, to cooking and serving techniques, you’ll learn everything you need to create this tasty Filipino specialty.
An Overview of Sisig
Sisig originated in Pampanga the “culinary capital” of the Philippines. It was invented by Lucia Cunanan known as Aling Lucing, who first made it using boiled and grilled pig ears, face, liver and chicken liver.
Today, sisig is prepared in many versions using different parts of the pig Pork belly, jowl, shoulder, snout and ears are commonly used. Chicken sisig has also become popular for those who don’t eat pork
The textures and flavor profiles vary depending on the cut of meat. Sisig with pork ears has a delightfully crispy texture punctuated by tender, gelatinous bits. The thin cartilage provides a wonderful contrast and adds more character to the dish.
Benefits of Using Pork Ears
Here are some of the benefits of using pork ears in sisig:
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Pork ears have a unique texture – slightly chewy yet crispy when cooked right. This adds interesting mouthfeel.
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They’re more collagen-rich compared to other pig parts. This results in gelatin that gives sisig a rich, mouth-coating sensation.
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Ears are inexpensive and easier to source than pig head or snout. More budget-friendly.
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Versatile in absorbing flavors from spices and marinades.
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Low in fat and calories compared to pork belly and jowl. A healthier sisig option.
Ingredients Needed
To make sisig with pork ears, you will need:
For the pork:
- 1 lb pork ears, cleaned and cut into bite-size pieces
- 1 tsp salt
- Water for boiling
For the marinade/dressing:
- 3-5 tbsp calamansi juice or lemon juice
- 2 tbsp soy sauce
- 2 tsp ground black pepper
- 1 medium red onion, minced
- 2-3 Thai chilies or serrano peppers, minced
- 3 cloves garlic, minced
- Mayonnaise
- Knorr or Maggi seasoning (optional)
Other:
- Vegetable or canola oil for frying
- Onion leeks for garnish
- Lime wedges for serving
Step-by-Step Guide
Follow these simple steps to make scrumptious sisig with pork ears:
1. Clean and Boil the Pork Ears
Rinse the ears well under running water. Use a paring knife to scrape off any remaining hairs or debris. Cut the ears into bite-size pieces about 1-2 inches big.
In a saucepan, bring water to a boil with 1 tsp of salt. Add the pork ears and boil for 45 minutes to 1 hour until tender. The collagen will be melted into gelatin, resulting in that melt-in-your-mouth texture.
Drain the ears and set aside to cool slightly. Then slice them into smaller strips about 1/2 inch thick.
Tip: Reserve 1/2 cup of the broth for later use.
2. Make the Marinade and Seasonings
While the ears are cooling, you can prepare the ingredients for the marinade or dressing.
In a bowl, combine the calamansi/lemon juice, soy sauce, black pepper, minced onions, chilies and garlic. Mix well and set aside. You will toss this mix into the pork ears later.
If desired, you can also make a mayo-based dressing by combining mayo, pepper, salt and Knorr seasoning to taste. I recommend having both as options for topping the sisig before eating.
3. Fry the Pork Ears
In a large skillet, heat around 2 tbsp of oil over medium-high heat.
Once hot, fry the boiled pork ears in batches until lightly browned and sizzling crisp, about 2-3 minutes per side.
Frying caramelizes the natural sugars in the meat, resulting in delightful flavor. Be careful not to burn the ears.
Drain excess oil on paper towels.
4. Toss Everything Together
Get your marinade mixture and transfer the fried pork ears into a large bowl.
Pour the marinade over the ears and toss well using tongs or your hands, until they are thoroughly and evenly coated.
You can add 1-2 tbsp of the reserved pork ear broth at this stage to moisten it slightly.
Give it a taste and tweak any seasonings as desired. The end result should taste savory, tangy, sweet and spicy.
5. Optional: Griddle or Grill
For extra flavor, you can optionally griddle or grill the seasoned pork ears briefly to add nice char and smoky notes.
Heat a cast iron skillet or grill pan over high heat. Add a drizzle of oil and cook the ears for 1-2 minutes, turning frequently until charred in spots.
Or you can place them on a hot outdoor grill for 2-3 minutes.
6. Garnish and Serve
Transfer the sisig onto a serving platter and top with some minced onion leeks.
Serve immediately while hot, with lime wedges for squeezing over the top.
Best enjoyed with warm rice on the side to enjoy the flavorful oil drippings. You can also have it as pulutan (small plates) with cold beer or other drinks.
Cooking Tips
Here are some tips to ensure you end up with the perfect sisig texture:
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Don’t overcook the ears during boiling or they can get rubbery. Check frequently after 45 minutes.
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Fry them just until browned and crispy, not burned.
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Let the vinegar “cook” the meat briefly before eating. Adding it right before eating heightens the tangy flavor.
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For more tender texture, braise the boiled ears in the marinade for 10 minutes before frying.
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If mixture seems dry, moisten with a bit of the broth, not too much.
Customize It Your Way
Once you’ve mastered the basic sisig recipe, feel free to customize it to your taste preferences:
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Use chicken or turkey ears for a non-pork version
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Add slivered pig ears for more texture
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Mix in chicken livers while frying for extra richness
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Top with a fried egg, pickled onions or chicharon
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Serve with spicy vinegar dipping sauce on the side
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Customize the marinade ingredients like using oregano, five-spice powder, oyster sauce etc.
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Make it more luxe by topping with foie gras
The possibilities are endless when riffing off the classic sisig!
Storing and Reheating Leftovers
To store leftover sisig:
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Let it cool completely and transfer to an airtight container.
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Keep refrigerated for up to 4 days.
To reheat:
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Fry in a skillet over medium heat until warmed through.
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Or put in a 350F oven for 10 minutes.
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Microwave individual portions for 1-2 minutes. Stir and check frequently to prevent rubbery texture.
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Add a bit of water or broth if mixture seems dry.
Enjoy the leftovers on rice, tacos, omelettes or however you desire! It makes a quick and easy protein-packed meal.
Sisig made with pork ears is an amazing Filipino dish that is sure to impress family and friends. The contrasting textures coupled with complex sweet, sour and savory flavors makes for an unforgettable eating experience.