Sisig Matua

Sisig Matua the predecessor of the sisig we know now, simply made with boiled pigs face, chopped into bits, tossed with chillies, onion and ginger then seasoned with sukang sasa.

Before Aling Lucings famous sisig there was this, Sisig Matua, the predecessor of the sisig we know now. While the modern sisig is taking the limelight, we must not forget where it all began, with this dish hence we are showcasing this recipe today.

Sisig Matua as mention is the original type of sisig, it may not look like a sisig because neither of the ingredients were grilled or broiled, hence people associate it more with Kilawin. Sisig Matua is as simple as it gets, like Kilawin or ceviche, meat, in this case pork ears and snout are boiled until it becomes very tender, it is then chopped into small bits and pieces then tossed with chillies, onion and ginger, after which it is heavily doused in a type of vinegar called sukang sasa. It does not have eggs, pig’s liver, seasoning sauce, and butter/margarine which the modern sisig all have.

During the early days this dish was served to women who are pregnant until they lactate, the sour and salty taste fixes their pregnancy cravings and once they gave birth, it was believed that the cartilage from the pigs ears would increase their calcium intake which is good for breast feeding. Today we rarely see this type of sisig, but in Pampanga there are still some carinderias that sell this dish. In our recipe today we will be adjusting the cooking method a bit but we will still maintain the ingredients, instead of boiling the meat, I opted to steam them so we still get the rich flavours of the pork without diluting them into the boiling water.

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Sisig Matua

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Sisig Matua the predecessor of the sisig we know now, simply made with boiled pigs face, chopped into bits, tossed with chillies, onion and ginger then seasoned with sukang sasa.


  • 800 g pigs face and ears, thoroughly cleaned
  • 1 1/2 cup cane vinegar
  • 1 whole onion, chopped
  • 4 pcs birds eye chillies, chopped
  • 2 pcs green chillies, chopped
  • 2 tbsp minced ginger
  • freshly ground black pepper
  • salt


  1. Season pigs face and ears with salt.
  2. Prepare a steamer, once the water is boiling place the pigs face and ears into the steaming rack, cover the steamer then steam until meat is very tender.
  3. Remove meat from steamer, let it cool and once it is cool enough to handle, chop the meat into small pieces.
  4. Place meat in a bowl, add the onions, chillies, and ginger. Toss to combine.
  5. Pour vinegar, then season with salt and freshly ground black pepper. Serve.


6 Responses

  1. Yummy! I eat pig’s ear very often, but usually keep it really simple, with salt pepper and garlic.

  2. Such a fun looking recipe! Looks really flavorful — thanks.

  3. Thanks for the historical context of the dish — so fascinating! Love crispy pig ear, but have yet to try it steamed.

  4. sherry says:

    crumbs! pigs’ face and ears? wow that is something new to me. I don’t know if i’m brave enough to try this…

  5. I love learning about all the parts of a pig that you use. We never see these parts here unless you know the butcher.

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