Dorothy Ferreria


By Dorothy MJ Ferreria

2 pieces pig’s ears
¼ kilo pork butt (pigue)
water to cover
1 slice pork liver

Dressing #1:
¼ cup vinegar
½ cup chopped onions
3 pieces hot chili (siling labuyo), minced
salt and pepper to taste

Dressing #2:
2 tablespoons soy sauce
2 tablespoons calamansi juice
or the juice of half a lemon
½ cup chopped onions
salt and pepper to taste

For final cooking:
¼ cup oil
¼ cup chopped onions

Optional Topping:   Crushed fried pork rind (chicharon)

Wash the pig’s ears and pork butt very well. Boil a generous amount of water in a stock pot. Add the pork pieces making sure that the water covers the pork completely. Allow to boil for 5 minutes and drain. Wash the pig’s ears and butt. Rinse the stock pot as well. This procedure will help reduce the gamey taste and odor of pork.

Pour in a generous amount of water to the stock pot. Allow to boil. Add the pork and allow to boil again. Simmer until fork tender.

Separate the meaty parts of the pork and the ears. Slice the pork into large chunks. Roast over live charcoal together with the liver to desired doneness. Mince both the pork and the liver. Set aside.

Slice the ears into strips and then into small pieces. Add to the minced pork and liver. Pour the desired dressing over the combined meats. Toss gently to mix.

Heat a wok with ¼ cup oil or butter. Saute onions until transparent. Pour in the sisig mixture and sauté over high heat until heated through. Transfer to a serving platter top with crushed chicharon and a whole raw egg and serve immediately.


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