Sisig using Portuguese-Style Roasted Suckling Pig


It was my birthday recently, and as a tradition, I usually end up going to Chefe Daniel (at his new location in Surrey) for a group dinner.  This year, I finally planned it far enough in advance to pre order in an entire suckling pig (?!!)


After feasting on it with 20 of my closest friends, the head, and feet remained.  Not wanting to waste it, I took it home, and decided to try making my absolutely favourite Filipino dish for the first time – Pork Sisig!

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This turned out much better than I was expecting, considering I did not use any authentic ingredients.  This is definitely a Sisig-esque dish I made, and not traditional by any means!



  • Roasted Pig Head
  • Orange Juice and Lime Juice (to simulate Calamansi Juice, that I could not find at Superstore)
  • Onion
  • Garlic
  • Lemon
  • Eggs
  • Hot peppers

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Chop up all of the meat and cartilage from the pig head.  Most of it is edible!  I know, all of you flips out there are calling this blasphemous right now, since I’m using a pre-roasted pig head, and not cooking it myself in Calamansi juice.  My cooking is all about what I have on hand, and not wasting!

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Next prep the Onion and Garlic, as well as Hot PepperDice them all up, and throw them into a hot pan.  I use coconut oil to fry it in.

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Note, that this is the exact same basis for making garlic rice.  We made two pans at the same time for this reason!

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Protip: use a mini food processor for the massive amount of garlic needed.  We used one that Jax got for $4 at a Black Friday sale at Walmart.

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You don’t need to spend too much time browning the onions and garlic.  Throw in the Pig Head meat when ready.

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Now is the time to pour in the liquids.  Depending on how much meat you get, pour in 1/3rd a cup of Orange Juice, and a few dashes of Lime Juice.  If you had proper Calamansi Juice, use that instead.  The goal is to give it a sweet bite.

Continue cooking it down.  There should be no liquid at all.

Serve directly in the same cast iron pan your cooked in, or transfer to a sizzling hot plate.  Garnish with green onion, and crack an egg on top.  The heat from the meat will cook it.  If it’s hot enough to burn you, heat it up some more!

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Ta da!  There you have it, Sisig using Portuguese-Style Roasted Suckling Pig!  Served with garlic fried rice, this has amazing flavour, that will make you want to keep going back for more!


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