Sisig Tenga with Chicken Liver for Pulutan!

Sisig Tenga for Pulutan!

I didn't think that I could make this recipe because of its hassle & tedious procedure, not to mention the grilling part, although grilling the pig’s ears is the best way to do it, still lighting the charcoal & getting the grill started can be a difficult task. Until one time my husband told me, " you know, you can still do that even without grilling the meat, but instead fry it!" And then I said, really? Ok then help me do it! Because I knew that frying it (pig's ears) would be very messy & the hardest thing to do. Imagine, when that hot oil starts kicking out from the pan then hits you & burns your skin! OMG! It hurts a lot! But because of excitement, (it was my first time then) we pursued cooking our version of SISIG. And wallah! It was a success! Everybody loved it! Thanks to my husband.Then on, everytime that I'd cook sisig, I'd make it a point to cook a lot and store it in the freezer so that anytime we want to eat sisig, we'd just have to heat it on a sizzling plate. Now, my new version of sisig is easier than frying the pig's ears, instead I use my turbo broiler in grilling it. In that way, you'll be free from getting burns and it's a lot healthier! You'll get rid of the excess oil from the pork’s fat & cheaper at the same time because you won't be needing a lot of cooking oil anymore. So now, you too can make my hassle-free sisig recipe, great for pulutan. Try it & enjoy!


  • 1 kilo Tenga ng Baboy (pig’s ears), cleaned & quartered
  • 5 cloves of garlic, minced
  • ½ tbsp. salt
  • ½ tsp. pepper corns
  • 4 tbsp. vinegar
  • 5 pcs. calamansi/ lemon, juiced
  • 4 large onions finely chopped
  • 3 pcs. siling berde or panigang/ jalapenos chopped diagonally/ chili
  • ½ tbsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. ginisa mix (optional)
  • ¼ kilo chicken liver
  • 3 tbsp. canola oil


  1. Boil water together with the pig’s ears, garlic, salt, & peppercorn in a stockpot over medium heat (remove the dirt and impurities from the water of the first boil) for about 20 mins. or until meat becomes tender. Remove pig’s ears from water & drain.
  2. Grill pig’s ears in an oven or turbo broiler over 250°C until skin becomes crisp and brown. Let it cool.
  3. Cut pig’s ears into small pieces, set aside in a large serving bowl.
  4. In a frying pan, place chicken liver & pour ¼ cup of water. Bring to a boil until water evaporates then pour canola oil and fry the liver. Let it cool then smash livers using a fork.
  5. With the pig’s ears in a large serving bowl, mix all ingredients together(smashed liver, vinegar, calamansi juice, onions, salt, ground pepper, ginisa mix) until well combined. Top it with siling berde or chili.
  6. Serve sisig on a pre-heated sizzling plate. Enjoy!

photo 24 Sisig Tenga with Chicken Liver for Pulutan!
My favorite pulutan, sisig!!!

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