Makes 15 servings
Preparation and cooking time: 1 hour and 30 minutes


Liver Dip:
½ cup white onion, minced
1 tablespoon garlic, minced
1 cup chicken livers, cleaned and chopped
3 tablespoons soy sauce
¾ cup mayonnaise
Salt and pepper to taste

Sisig Filling:
½ kilo pork belly
1 piece white onion, quartered
6 pieces garlic cloves, peeled and smashed
½ teaspoon peppercorns
1 tablespoon salt
½ cup soy sauce
1 tablespoon cooking oil
½ cup white onion, minced
3 cloves garlic, minced
1 teaspoon pepper
3 tablespoons soy sauce
2 pieces calamansi, juiced

15 pieces siling pang sigang
1 pack lumpia wrappers
Oil, For frying


Make Liver dip:
1. Sauté the onions and garlic until soft.
2. Add chicken livers and cook until most of the pink color is gone. Mix and start crushing only when livers are mostly cooked. Add the soy sauce and season to taste with salt and pepper.
3. Blend everything in a blender until smooth with the mayonnaise. Adjust seasoning if necessary.

Sisig Filling:
1. In a Large pot or pressure cooker, place pork belly and pour 6 to 8 cups of water. Add onions, garlic, peppercorns, salt, and 1/2 cup soy sauce then bring to a boil. Simmer until soft for about 1 hour.
2. Once soft, take out the pork and pat dry with a towel.
3. Grill or place in the oven until crispy. Set aside to cool. Once cool, mince the cooked pork and set aside.
4. In a pan, sauté the onions in oil over medium heat for a few minutes, until aromatic.
Add the minced pork and mix until well combined. Adjust taste with garlic, pepper, and soy sauce and calamansi if necessary. Set aside.

1. Slice and deseed siling pangsigang. Set aside.
2. Place enough of the sisig mix to fill the siling pangsigang.
3. Wrap the stuffed siling pangsigang in the lumpia wrappers, using water to seal the edges.
4. Deep fry the dynamite in cooking oil until golden brown. Serve with the liver dip.

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