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10 Servings
Nestle Recipe
  • 1 kg pork cheek, blanched
  • 2 pcs bay leaves
  • 1 tbsp black peppercorn
  • 2 sachet 8g MAGGI® MAGIC SARAP®
  • ¼ kg chicken liver
  • 3 tbsp vegetable oil
  • ½ pc calf brain, veins removed and rinsed (optional)
  • 4 cloves garlic, minced
  • 2 pcs large red onion, chopped
  • 2 pcs red chili, sliced
  • 3 tbsp MAGGI® Savor Classic
  • 2 tbsp calamansi juice
  • 1 tbsp brown sugar
  • ¼ tsp freshly ground black pepper
Step 1
Simmer pork in water with bay leaves and peppercorn until tender. Drain and set aside to cool. Cut into thick slices and season with 1 sachet of MAGGI® MAGIC SARAP®. Coat with 2 tbsp of oil. Grill until golden brown. Coarsely chop and set aside.
Step 2
Season chicken liver with ½ sachet of MAGGI MAGIC SARAP®. Coat with 1 tbsp of oil and grill until golden brown. Coarsely chop and add to pork.
Step 3
Simmer calf brain (optional) for 10 minutes. Coarsely and add to pork and liver.
Step 4
Add garlic, onion, and chili. Season with remaining ½ sachet of MAGGI® MAGIC SARAP®, MAGGI® Savor, calamansi juice, sugar and pepper. Gently mix. Preheat a clean sizzling plate, add 1 cup of Sisig, mix and serve immediately.

Nutrition Information

2964.79 kj

708.602 kcal

  • Total fats (g)

    73.7695 Grams

  • Proteins (g)

    7.02299 Grams

  • Total Carbs (g)

    3.76432 Grams