Makes: 8 – 10 servings
Preparation and cooking time: 1 hour and 30 minutes


1/4 kilo pork face
1/4 cup pig brains
1/2 piece white onion, quartered
3 pieces garlic cloves, peeled and smashed
1/4 teaspoon peppercorns
1/2 tablespoon salt
1/4 cup soy sauce
1/2 tablespoon cooking oil
1/4 cup white onion, minced
2 cloves garlic, minced
1/2 teaspoon pepper
1 1/2 tablespoons soy sauce
1 piece calamansi, juiced

Tortang Talong:
4 pieces eggplants
6 pieces eggs
Salt and pepper to taste


1. Place pig brains in a heat-safe resealable plastic and include in a large pot with pig face. Pour about 6 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.

Tortang Talong:
1. Grill eggplants until skin has charred. Remove from heat and let cool.
2. Scrape off the skin and flatten the eggplants.
3. In a wide bowl, beat 2 eggs and season with salt and pepper.
4. Heat a pan with a bit of oil. Dip the eggplant on the bowl with egg and place in the pan. Once bottom is cooked, place a spoonful of sisig on the middle of the tortang talong. Top with a new egg and cook sunny side up. Serve hot.

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