Kapampangan Sisig

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  • 1 to 2 kilos beef shank with extra bones
  • 4 pieces medium white onions, thinly sliced      
  • 8 to 10 cups water      
  • 1 medium to large cabbage, sliced into chunks  
  • Optional: 3 bunches of bok choy        
  • 3 tbsp Baguio Cooking Oil
  • 1 tbsp whole peppercorns
  • Patis to taste
  • Salt and pepper to tasten powder


  1. In a big pot with boiling water, place pork jowl and cook until completely tender. Once tender, remove and dry completely.
  2. Once dried, grill the jowl to your desired doneness. Afterwards, chop the jowl into small pieces.
  3. In a wide sauté pan under medium flame, add oil until shimmering and add the onion until fragrant and translucent.
  4. Once cooked, add the garlic and cook until fragrant.
  5. Add the chopped pork jowl and stir occasionally, allowing the jowl pieces to brown and crisp up slightly.
  6. Once fully crisped, mix in the liver and mash until smooth, creating a pasty consistency with the entire sisig mixture.
  7. Stir in calamansi juice and soy sauce.
  8. Allow everything to cook and crisp even more. Season to taste with salt and pepper.
  9. Garnish with siling labuyo and sliced calamansi. Serve warm with freshly steamed rice.
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