Literally, the easiest sisig recipe you’ll ever make! No charcoal grilling needed and uses the simplest ingredients.
The bits of pork belly are slathered in a citrusy, savory, spicy sauce topped with raw onions, and calamansi. It’s the perfect “pulutan” for happy hour nights and a good addition to your weekly menu! I mean why not?
Pork Belly Sisig–Two Ways!
There are two ways to use pork belly for sisig. Both methods are easy and require less effort compared to the traditional process of charcoal grilling.
- Make it from scratch – boil strips of pork belly in water until tender. The cooking time depends on the thickness of the meat. Let it air dry for a few minutes then season with salt. Pan-fry in hot oil until crisp. You can also oven-fry to avoid splatters. Check out my Oven-fried Lechon Kawali recipe here.
- Use leftovers – got any leftover lechon or fried pork? Make it into sisig! It’s as simple as that! Check out my Oven-fried Lechon Kawali recipe here.
Once the pork belly is cooked, cut it into bits of pieces and slather it seasonings and spices. See the recipe card for the complete procedure.
Make sisig with the simplest ingredients
Traditional sisig is made of pig head specifically snouts, ears, jowls and (believe it or not) pig brains. If you’re not into those or if you’re having a hard time sourcing such ingredients, then this recipe is just what you need!
- Pork belly – fatty yet meaty and that’s why it’s perfect for sisig. It’s available in any meat shop and easier to prepare. No doubt about it.
- Aromatics – garlic, onions, and chilies. I use green chili to make it extra aromatic and red chilies to make it spicy!
- Seasonings – soy sauce and liquid seasoning. If you’re watching your salt intake, you can use low sodium soy sauce.
- Liver paste – also known as liver pate. It makes the sisig richer and extra flavorful. If you don’t have liver paste, you can use chicken liver as a substitute. Cut it into small pieces, season with pepper and a pinch of salt then pan-fry. Stir-fry it with the pork pieces just before adding the seasonings.
- Calamansi – also known as calamondin. This adds the signature tanginess flavor of sisig. It can be substituted with lemon or lime but the flavor difference will be noticeable.
- Mayonnaise – often used as a substitute for pig’s brain which makes sisig rich and creamy. I heard sisig purist often shy away from using mayonnaise but I personally love having it with my sisig.
Once sisig is ready, remove from heat then top with more raw onions. Transfer to a serving plate or sizzling plate if you have it. I cooked mine on a cast iron skillet which also serves as a serving plate. It retained the heat much longer compared to a regular stainless pan.
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