Filipino · main
Sisig (Sizzling Pork Cheek and Ear)
Sisig (Sizzling Pork Cheek and Ear) reads umami 6.0, richness 5.7 and sourness 4.6 on Palate's 0–10 flavor X-ray — a Filipino main, about 55 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.7 / 10
- Sweet & Fruity — 1.3 / 10
- Sour & Bright — 4.7 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 4.0 / 10
The measured notes (of 18)
Umami 6.0 · Richness 5.7 · Sourness 4.6 · Salinity 4.4 · Heat 3.5 · Allium 3.1 · Funk & Ferment 2.7 · Herbaceous 1.5 · Bitterness 1.3 · Sweetness 1.3 · Warm Spice 1.1 · Nutty 0.9 · Smoke 0.7 · Earthy 0.6
What's in it (12)
- 1 lb pork cheeks
- 1/2 lb pork ears
- 4 oz pork liver
- 3 tbsp calamansi juice
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1 onion, minced
- 3 red chilies, minced
- 2 tbsp mayonnaise
- salt to taste
- pepper to taste
- 1 tbsp oil
Time & effort: about 55 min (25 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 133.1 kcal, 5.6 g protein, 10.8 g fat, 3.3 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Boil then grill pork cheeks and ears until charred, then finely chop with liver.
- Season with calamansi, vinegar, soy sauce, chili, and onion.
- Serve sizzling on a hot cast-iron plate, optionally topped with a raw egg.
Dishes with a similar flavor shape
- Crispy Fried Pork Chops with Milk Gravy — Southern
- Cornflake-Crusted Baked Chicken Tenders — American
- Dan Dan Noodles (担担面) — Chinese
- Pickled Cabbage and Pork Belly Pot (Suan Cai Bai Rou) — Chinese · Dongbei
- Southern Fried Pork Chops with Milk Gravy — Southern
Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.