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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 Dish
  • 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.