Sizzling Sisig

Do you know what Sisig is? Sisig is a Filipino dish that originated from Angeles City, Pampanga. The term sisig means "to eat something sour". The dish consists of pig ears, pig face and/or parts of the pig's head, liver, calamansi (native lemon), onions and chili pepper. It is best served on a sizzling plate. It is one of the dishes that I crave the most. My husband, Grant loves it as well. After a couple trips to the Philippines he was exposed to my mom's homecooking and Sisig is one of her winning recipes. Who wouldn't fall in love with it when you pair it with ice cold Red Horse Beer.


But today I'd like to share with you a healthier version of Sisig. When I craved for this last week, I told myself that I will recreate Filipino dishes and make them healthy. Grant and I enjoy food and different cuisines. But we want to be able to eat what we want and be healthy at the same time. I am excited at this new challenge. To start out here is my healthy version of Sisig. Enjoy.

Chicken and Pork Sisig


1 & 1/2 lb. Chicken leg
1/2 lb. Pork Chop
1 Tbsp. Cajun Seasoning or Seasoned Salt
1 Tbsp. Oil


Pre-heat oven at 350 degrees F. Place chicken and pork in a bowl. Drizzle oil over the meat. Sprinkle the Cajun seasoning. Then, using your hands mix it all together for five minutes. Transfer meat on a sheet pan. Arrange meat one inch apart from one another. This will roast the meat evenly and achieve a crispy texture. Roast for 1 hour or until meat is crispy on the outside. Let it rest for half hour or until cool enough to handle. Remove bone from meat. Chop meat and set aside.


1 medium Onion, chopped
1 Tbsp Cilantro, chopped
1 Tbsp Parsley, chopped
1 tsp Black pepper, freshly ground
1 tsp Hot sauce
1 tsp pepper flakes (optional)
2 Tbsp Olive oil


In a bowl, combine meat and all ingredients mentioned above. If you're asking why there's no salt mentioned on the recipe. It's because the meats were well-seasoned before roasting. That's where we want all the flavors to be. But, you may add a little bit of salt if you wish.

I served this sizzling style. You may do so even without a sizzling plate. Just get a small skillet or a pan. Set stove on high. Once your pan is really hot dump in your sisig. Serve with rice and Enjoy!

Note: Leftover? Use leftover sisig by putting it in a wrap or taco. Add avocado and coleslaw in it. Yum! It can also be added on nachos.

Or add it on your salad!



I was happy to come up with this healthier version of Sisig without compromising its authentic taste. Enjoy!