Yana's Sisig


  • 8-10 lbs Pig’s head halved
  • 20-25 pcs Thai chilies
  • 1 lb Chicken liver
  • 3 heads Garlic peeled, crushed and finely chopped
  • 1 head Garlic
  • 3 bulbs Onion diced
  • Scallions finely chopped, save the bottoms for the broth
  • 1 knob Ginger peeled and julienned
  • 1 stalk Lemongrass crushed and bound in a knot
  • 2 cups Soy sauce
  • 1 -½ cups Manila Gold calamansi
  • Kewpie or mayo as desired
  • 6 Eggs
  • Oil canola or coconut


  • Boil pig’s head with 1 head of garlic, ginger knob, scallion bottoms and lemongrass. Make sure the water covers the entire head. Boil for an hour, simmer for 2.
  • Take pig's head our of broth, skim the broth for scum and save for later.
  • While pig's head is boiling, cut the peppers, garlic and onions.
  • Puree chicken liver, set aside in fridge.
  • Pre-heat oven to 475F
  • After boiling, cut the pig’s head or peel off the flesh: e.g. cheeks, snout, ears, brain Lay out in sheet pan to broil in oven until crispy. Let rest and cut into smaller pieces.
  • Heat oil in wok on high.
  • Add garlic, onion, let sweat/brown. Lower to medium high.
  • Add the crispy pork, add the Thai chillies, toss.
  • Add soy and Manila Gold calamansi.
  • Add chicken liver. Mix until cooked.
  • Crack the eggs, mix until cooked.
  • Serve with a dollop of mayo and sprinkle of scallions.
Keyword ManilaGold
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