This sisig recipe starts by boiling pork belly and pig ears until tender. These are then grilled for a few minutes until it browns and develops a good texture. I chop the meat into small pieces after grilling.
Start cooking the sisig by sautéing ginger. Add chicken liver. Cook it thoroughly. Note that ginger is an optional ingredient for this sisig version. I added it to reduce the gaminess of chicken liver. Feel free to use it based on your preference.
Add the minced meat. These are the pork belly and ears. Make sure to blend all the ingredients together. This will balance the flavor of the dish. Add the seasonings and spices afterwards.
You have the option to use a metal plate to serve the dish. This can also be served on a regular plate. I topped this version with egg. This is optional.

Unlike the pork sisig that use pig’s head as the main ingredient, the beef sisig use beef tenderloin. The procedure is almost the same as the original sisig that uses pork. You have to fry the meat first then chop it in to small pieces. Make a sauce from the marinade by sauteing onion, garlic, chili and the marinade.

Ingredients
½ kilo boneless bangus fillet, chill then cut into chunks
2 pcs small white onions, chopped
1 red onion, chopped
10 pcs Calamansi, extract the juice
1 pc green chili peppers(siling haba), sliced diagonally

Ingredients
2 large squids (cleaned and ink sacks removed)
2 medium yellow onion (minced)
2 teaspoons minced ginger
2 tablespoons cooking oil
1 tablespoons soy sauce

Squid sisig is a pleasant-tasting dish made from chopped grilled squid along with some onions and seasonings. This recipe is my second seafood sisig adaptation next to bangus sisig. You will certainly love this dish. In order to make squid sisig, the squid needs to be grilled for a few minutes.