This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 4
Simmer pork cheek 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.
Step2 of 4
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.
Step3 of 4
Simmer calf brain (optional) for 10 minutes. Coarsely chop and add to pork and liver.
Step4 of 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, transfer sisig, mix and serve immediately.