How to Make the Ultimate Sizzling Pork Sisig With Leah Cohen | ChefSteps

Sizzling Sisig has been the best-selling dish at Chef Leah Cohen’s Pig and Khao ever since it opened in 2012. Salty, acidic, crispy, chewy, fatty, and meaty, sisig is best served alongside an ice-cold mug of beer. Sisig is a traditional Filipino dish that transforms a braised pig’s head into a plate of pork hash with all kinds of different textures, from gooey and rich (the jowls, the cheeks) and deliciously chewy (the ears) to crispy and satisfyingly crunchy, with little hits of char and smoke in the mix, all dressed in a bright, savory-sour dressing. Getting that mix of textures and flavors requires some work—you have to braise, grill, and sear the pork, and deep-fry the pig ear—but the effort is way worth the reward. Can’t get your hands on a pig’s head? Check out our recipe at for substitutes: Sign up for ChefSteps Studio Pass: Buy the Breville Joule® Oven Air Fryer Pro: Buy the Control °Freak®: Ingredient: Pig’s Head: Or substitute with: Pork shoulder: Pork belly: Pig ears: ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: