Sizzling Classic

10 months ago


Give your dad time to unwind this Father’s day by grabbing his favorite beer and cooking this classic pulutan.


Kapampangan Sisig

Recipe by Chef Jerome Orpiano

Photographed by Ron Mendoza of Studio 100

Makes 6 servings


¼ cup Soy sauce

½ cup Rice vinegar (reserve 1 Tbsp for final seasoning)

2 Tbsps Salt

1 Tbsp Black peppercorns

1 head Whole garlic

2 Bay leaves

1 kilo Pigs face (maskara), deboned and cleaned

8 cups Water

1 cup Chicken liver


Assembly Ingredients:

1 Tbsp Cooking oil

1 Medium white onion, chopped

1 Bird’s eye chili (siling labuyo), sliced thinly

2 tsps Liquid seasoning

½ tsp Pepper

1 Tbsp Reserved rice vinegar

50g Chicharon, crumbled

2 Calamansi

Hot sauce, to season



  1. In a mixing bowl, mix together soy sauce, rice vinegar, salt, peppercorns, garlic, and bay leaves. Add deboned maskara and marinate overnight.
  2. The next day, boil pig’s face or maskara together with marinade and water then simmer until tender. Strain liquid and rest meat for 30 minutes. Chill meat until ready to grill.
  3. Grill meat until brown and crisp. Chop meat into small dice. Next, grill liver until cooked then chop finely.



  1. Heat the sizzling plate on top of the stove.
  2. In a separate pan, heat oil and add chopped meats and cook for five minutes. Add onions, chili, and liver and cook for two minutes on high heat. Season with liquid seasoning, pepper, and vinegar.
  3. Place sisig on a sizzling plate and top with chicharon on top. Serve with calamansi and hot sauce on the side.
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