The simplest Sisig recipe you’ll ever prepare! Sisig is the most renowned Kapampangan dish of all time! Have this quick and straightforward Sisig dish with a grilled pig belly! Crispy and hot, exactly how it should be.
What exactly is Sisig?
Sisig recipe is the most iconic Kapampangan cuisine in the Philippines, and it is attracting increasing popularity across the world. You can find Sisig dishes on the menus of most restaurants and Carinderias, which are small food vendors.
This Sisig Recipe is the modernized version of the Sisig most people know. Sisig, a Kapampangan term, means to eat any sour or unripe fruit with vinegar dressing.
Because of the vinegar and/or calamansi juice, it was historically a highly sour meal. Pork or other meat was not incorporated until much later.
Pork Sisig (Filipino Sizzling Pork Belly)
Crispy pork belly tossed with savory, creamy, and tangy flavors—sisig is the ultimate Filipino comfort food, best served sizzling hot!
Ingredients
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18oz (about 500g) pork belly
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Water, for boiling
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Salt and black pepper, to taste
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2 Tbsp vegetable oil, divided
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1 large onion, chopped (plus more for garnish)
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3 cloves garlic, minced
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¼ cup liver spread (or 2 chicken livers, see note)
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1 ½ tsp soy sauce
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1 Tbsp liquid seasoning (Knorr, Maggi, or Bragg; more to taste)
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2 Tbsp calamansi juice (or lemon/lime juice, but flavor will differ; more to taste)
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3 Tbsp mayonnaise
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Chopped green and red chilies (seeds reduced for less heat)
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1 egg (optional, for topping)
Instructions
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Boil the Pork Belly:
Place pork belly in a pot, cover with water, and bring to a boil. Simmer for 30–40 minutes or until fork-tender. Remove, drain, and let air dry. Season lightly with salt. -
Crisp the Pork:
Heat 1 Tbsp oil in a skillet or preheat oven to 230°C (450°F).
Pan-fry the pork belly until golden and crispy on all sides, or oven-fry for about 30 minutes. Let cool slightly, then chop into small pieces. -
Prepare the Aromatics:
In a skillet or cast-iron pan over medium heat, add the remaining oil. Sauté onions until soft and just beginning to caramelize, then add garlic and cook until fragrant. -
Chilies and Pork:
Add the chopped green and red chilies. Cook for a few seconds, then add the crispy pork belly pieces. Stir for 2–3 minutes to heat through. -
Season and Sauce:
Add soy sauce, liquid seasoning, liver spread (or chicken liver, see note below), half of the calamansi juice, and black pepper. Stir well to combine and coat the pork evenly. -
Finish:
Remove from heat. Fold in the mayonnaise until just mixed. Taste and add more calamansi juice or seasoning if needed. -
Serve:
If desired, crack a raw egg on top—the residual heat will gently cook it as you mix.
Garnish with more chopped onions and serve hot, ideally on a sizzling plate. Enjoy with extra calamansi and seasoning on the side.
Tips & Suggestions
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Leftover pork belly or lechon kawali works perfectly for sisig—simply crisp it up and chop.
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Liver spread: For a more authentic flavor, substitute with 2 pieces of chicken liver. Sauté the livers with calamansi, black pepper, and soy sauce for 2 minutes per side. Mince, then pan-fry until crispy before adding to the sisig.
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Calamansi gives the most authentic flavor, but lemon or lime can be used if unavailable.
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Adjust spice level by using more or fewer chilies and removing seeds as needed.
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Sizzling plate is traditional, but any hot serving dish will work.
Love this Sisig recipe? Pin the image below to your favorite Pinterest board so you can find it anytime—and share the deliciousness with friends!
FAQs
How Do You Serve Sisig?
Serve Sisig immediately from the pan. Then garnish with additional raw onions and raw egg to make it extremely velvety (radiant heat will fry the egg, don’t panic!) If feasible, move to a sizzling hot plate. I usually use a cast iron pan that doubles as a serving dish. It kept the heat far longer than a typical steel pan. Serve with rice by itself or with beer or your preferred ice-cold beverage.
What are the storage and shelf-life requirements?
Keep the leftovers in an airtight container in the refrigerator for 3 to 4 days. After that, freeze in a sealed container or heavy-duty freezer bags to prolong the shelf life. Thaw completely before cooking on the stove or in the microwave.
Can I use chicken liver paste instead of liver paste?
You may use raw chicken liver instead of liver paste.
To get ready: Season with pepper and a touch of salt before cutting into serving pieces and pan-frying until done but still soft. Avoid overcooking. Shred it with a fork, then put in the remaining sisig components shortly before the spices.
What’s the difference between Traditional and Modern Sisig Recipe?
Sisig was adapted and evolved into what it is now because of the inventive thinking of Lucia Cunanan, a.k.a. “Aling Lucing,” who served it in her Angeles City Carinderia. She devised a means to repurpose the pigs’ heads that would otherwise be discarded by the distribution centers that made food for the American soldiers when they were stationed at Clark Airbase.
It quickly became famous as “pulutan,” or beer food, at this late-night establishment. Later, a competitor, Benedicto Pamintuan, suggested presenting it on a sizzling platter. Not to be outdone, Aling Lucing began to feed her Sisig in the very same fashion.
In Pampanga, it is also commonly served as a side dish with rice. However, as a “pulutan,” it is typically served on a sizzling platter and adorned with a raw egg in other localities.
Nowadays, there are many variants of the original pork Sisig, such as chicken Sisig, tuna Sisig, and squid Sisig, to mention a few. I’ve tasted many types of Sisig from all throughout the country.
More Filipino Recipes:
Homemade Beef Tapa Filipino Recipe
Authentic Pork Siopao Asado Recipe
