Literally, the easiest sisig recipe you’ll ever make! No charcoal grilling is 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?
Sisig
Sisig is a beloved Filipino dish known for its unique crispy and chewy texture. Its taste can vary depending on the ingredients and the cook’s preferences, but it is generally savory, spicy, and tangy with a rich umami flavor from the meat.
The sisig gets its freshness from the onions and zesty calamansi citrus, creating a unique flavor profile reminiscent of a salad, with tons of meat rather than vegetables 😉
Sisig is often served on a sizzling hot plate, which keeps the dish hot and adds to its unique appeal.
Sisig Ingredients
Traditional sisig is made of pig head specifically snouts, pig ears, jowls, cheeks, and (believe it or not) pig brains. The preparation involves first boiling or steaming the meat until it’s tender, then grilling or frying it to achieve a crispy texture.
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
Pork belly is the perfect choice for sisig due to its balanced blend of fat and meat. It’s flavorful on its own and becomes extra delicious with simple seasonings.
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.
- 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.
- Make it from scratch – cook pork belly in an air-fryer, oven, or pan-fry in hot oil until crispy.
Seasonings and Other Ingredients
And here’s the ingredients you need to make sisig tasty and delicious:
- Spices – fresh garlic, red onion, and yellow onion. I also used green chili peppers to make it extra fragrant and red chilies to make it spicy!
- Seasonings – soy sauce and liquid seasoning. You can use low-sodium soy sauce if you’re watching your salt intake.
- Calamansi – also known as calamondin or Philippine lime. This adds the signature tanginess flavor of sisig. It can be substituted with lemon or lime juice but the flavor difference will be noticeable. A touch of vinegar can also be added for a hint of tang.
- Mayonnaise – often used as a substitute for pig’s brain which makes sisig rich and creamy. I heard sisig purists often shy away from using mayonnaise but I personally love having it with my sisig.
- Liver spread or Chicken liver – You have the choice of including liver spread or chicken liver, and while it’s optional, it’s recommended. Liver spread, also known as liver pate, introduces an additional layer of flavor to elevate the sisig.
How to Make Sisig using Pork Belly
Here’s how to make homemade sisig:
1. Cook the pork
Cut pork belly into strips around 3 inches thick. Rub white vinegar all over the pork belly to enhance its flavor. Season with salt and pepper.
Cook in the oven or air-fryer at 200°C /400°F for 30 minutes until crispy on the outside yet still tender on the outside. You can also grill over charcoal or pan-fry in hot oil.
Once the pork belly is cooked let it cool completely. Cut it into small pieces or to your preferred size.
2. Make the sisig
And here’s how to make pork belly sisig:
A few notes:
- Pan-fry the chicken liver – if you’re planning to use fresh chicken liver cut it into small pieces and pan-fry it in hot oil before adding in the rest of the ingredients. Drizzle with calamansi, salt, and pepper to enhance its flavor.
- Add as much onions as you want. It makes sisig naturally sweet which I personally love.
- While stir-frying, season with soy sauce, liquid seasoning, and calamansi to deepen all the flavors.
- To make sisig creamier and balance all the savory flavor, add a few tablespoons of mayonnaise.
How to Serve Pork Belly Sisig
Serve this pork sisig dish straight from the pan then top with more raw onions and raw egg to make it extra creamy (residual heat will cook the egg, don’t worry!)
You can also transfer to a hot sizzling platter if available. 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.
Serve with rice or enjoy on its own paired with your favorite ice-cold drinks.
Variations
- Add slices of tofu as an extender. Drain and press well to remove excess water. Pan-fry in hot oil until brown and crispy. Slice into bite-size pieces.
- Make it with chicken, and tuna or bangus (milkfish).
Storage and Shelf-life
Leftovers can last in the fridge for up to 3 to 4 days and are stored in an air-tight container. To further extend the shelf life, freeze in an airtight container or heavy-duty freezer bag. Thaw before reheating on the stove or microwave.
Re-heating
To re-heat sisig, place in a pan and reheat over medium heat. Add raw onions just before serving to freshen up the flavor.
Afterthought
This is not a traditional sisig from Angeles City, Pampanga, or Lucia Cunanan’s / Aling Lucing’s “sisigan” but the flavors and textures were all inspired by it. This recipe strips down the ingredients and techniques just enough to make it the simplest sisig recipe you’ll ever make. Enjoy and happy eating!
Watch the Recipe Video
Love Filipino food? Try these recipes…
- Filipino Pork BBQ Skewers
- Laing with Pork
- Lumpia Shanghai Recipe (Filipino Fried Spring Rolls)
- Crispy Lechon Kawali (Air-fryer or Oven)
- Embutido with Cheese
- Pork Humba (Meltingly tender Pork!)
- Beef Caldereta
- Garlic Butter Crab
- Easy Beef Kare Kare
- Lechon Manok
- Pork Belly Lechon
- Lumpiang Shanghai
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Pork Belly Sisig
Ingredients
- 18 oz pork belly (note 1)
- 1 tbsp white vinegar
- salt and pepper (to taste)
- 2 tbsp vegetable oil (i used canola)
- 1 large onion (finely chopped, divided)
- 3 cloves garlic (finely chopped)
- 2 tbsp calamansi juice (add more if preferred, note 2)
- 1 tbsp liquid seasoning (add more if preferred, note 3)
- 2 tsp soy sauce
- 3 tbsp mayonnaise (optional)
- 2 tbsp liver spread (optional, note 3)
- green and red chilies (chopped, reduced seeds)
Optional Toppings
- crushed chicharon
- egg
Instructions
- Slice the pork belly into approximately 3-inch thick strips. Rub white vinegar all over and then season it with a dash of salt and pepper.
- Cook in the oven or air-fryer at 200°C /400°F for 30 minutes until crispy on the outside. You can also pan-fry in hot oil until crisp. Let it cool then chop it into small pieces. Set aside.
- Heat oil in a skillet or cast iron pan. Add garlic and half of the onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.
- Add chopped pork. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, and liver paste, and half of the calamansi juice. Season with black pepper. Stir until meat is well coated with the sauce. Stir in mayonnaise. Top with raw egg if using and let the residual heat cook the egg.
- Remove from the heat then top with remaining raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.
Recipe Notes & Tips:
- Pork belly – use leftover pork belly lechon or lechon kawali if available.
- Calamansi – also known as calamondin. Substitute with lemon or lime but the flavor difference will be noticeable.
- Liquid Seasoning – use Knorr, Maggi, or Bragg Liquid Aminos
- Liver paste –substitute with 2 pcs chicken liver.
- To prepare the chicken liver: slice it into small pieces. Season with calamansi and, black pepper. Pan fry in hot oil for 2 minutes then follow steps 3 to 5.
Originally published Dec. 2019, Updated Sept. 2023 with new photos, and a streamlined recipe after further testing to improve the recipe!
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Another winner!!! Sarap! Had to make this as soon as I got my new sizzling plates!!! Thank you, Mela!! I don’t miss the sisig from the PH anymore 😛 The air fried pork is genius!!
So glad you loved it! Sizzling plates sound perfect for sisig. Air fryer pork is definitely a game changer, right?
– Mella
So good! I never thought I can make sisig at home. Using pork belly was such a good idea!
Thank you!
I really appreciate the detailed instruction. I cooked the meat a little longer as I want it extra crispy. I also separated the fat and cooked it first so as not to overcook the meat. Overall, the family enjoyed the meal. Thank you.
You’re welcome, Wendy! I like the idea of extra crispy sisig. I will try that on my next one.
Thanks for the wonderful feedback 🙂
– Mella
Literally the easiest sisig recipe. Pork belly part is one of the easiest part to get around here. Tweaked a little bit but that’s to my taste preference. The family loves it, thank you. I’ll make again next week ?
Tastes exactly like the ones in the Philippines! I just finished making it!
I would like to say that I have been a fan of yours for a while. I have tried many of your recipes such as cheese cupcakes, spanish bread, pork afritada to name a few and they were such an absolute hit with my family!
Thank you so much!
You’re welcome, Maddie! Thanks for the wonderful feedback! This is what keeps me going.
– Mella
So happy to hear that you enjoyed this, Gerry!
– Mella
Glad you enjoyed this sisig recipe, Gerry. Thanks for the wonderful feedback.
– Mella