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Pork Sigsig

Pork sigsig is a very popular dish in my household.  We used to make this on special occasions as it is fairly labor intensive.

Posted By: Santiago
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Prep Time: 15 | Cook Time: 90 | Ready In: 3-4 hours
Ingredients: Print   Add to cart
US Metric
  • 1 1/2 lbs pork cheeks
  • 1/2 lb pork tongue
  • 1/2 lb pork heart
  • 1/2 lb pork liver
  • 2 cups water (for boiling)
  • 1 cup pineapple juice (for boiling)
  • 1 tsp whole black peppercorns (for boiling)


  • 1 cup chopped onions
  • 3-4 hot peppers, seeded and chopped
  • 1/4 cup vinegar
  • 1/4 cup calamansi juice (lemon juice)
  • 1/4 cup pineapple juice
  • 1 tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp whole black pepper, crushed
  • 1 pc bay leaf,crushed
  • Salt & Pepper to taste

Cooking Process:

Combine pork cheeks, heart and tongue in pineapple juice, salt, water and crushed whole black peppercorns and bring to a boil; simmer for about 1 hour or until tender.

Drain and cool to room temperature.  Slice pork cheeks, liver, heart and tongue, into bite-sized pieces.

Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

Chop the grilled pork cheeks, liver, heart, and tongue into 1/4 inch sized cubes;  Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers, bay leaf, salt and pepper; Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

I like to use pig fat to fry the meat and squeezing fresh calamasi on the sizzling meat before serving.