½ kilo of pork cheeks
½ kilo of pork or beef togue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:

1 cup of chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo (hot peppers)
¼ cup of calamansi juice
1 clove of garlic, minced
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf

1. Mix the pork cheeks, tongue and heart together in salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour or you can wait until the meat is tender.
2. Drain and let it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2″X3″ X 1/4″pieces.
4. Place the pieces in bamboo skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Mix with the marinade seasoning and store in the fridge for 2-3 hours.
7. Take out of the fridge and cook in with butter in sizzling plate.
8. While sizzling, (you may or may not) opt to crack an egg on top. The sizzling sisig will cook the egg when mixed with the food. serve
Some like sprinkle lemon juice and/or chili sauce to sizzling Sisig


½ c. margarine
2 c. brown sugar                             
1 c. light corn syrup
1 can sweetened condensed milk
1 tsp. vanilla

Melt margarine and brown sugar. Add light corn syrup and bring to a boil. Add sweetened condensed milk and boil at 230º on candy thermometer. Add 1 teaspoon vanilla. Serve warm with apple slices.


3 ounce package cream cheese, softened
7 ounce jar marshmallow crème
12.5 ounce jar caramel topping

In medium bowl, blend cream cheese and marshmallow crème until smooth. Thoroughly blend in caramel topping. Cover; refrigerate until serving time. Serve as a dip for fresh fruit; is especially good with Granny Smith apple slices.