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?
How to Make Sisig using Pork Belly
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!
Once the pork belly is cooked, cut it into bits of pieces and slather the seasonings and spices. See the recipe card for the complete procedure.
Traditional sisig is made of pig head specifically snouts, pig ears, jowls, cheeks, 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!
Here's 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.
- Spices - garlic and onions. I also used green chili peppers to make it extra fragrant 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 spread - also known as liver pate. It makes the sisig richer and extra flavorful.
- Calamansi - also known as calamondin or Philippine lime. This adds the signature tanginess flavor of sisig. It can be substituted with lemon juice 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.
Variations: Add chicken Liver
You can substitute liver paste with fresh chicken liver.
To prepare: Cut it into serving pieces, season with pepper and a pinch of salt then pan-fry until cooked but still tender. Don't overcook.
Chop or mash with a fork then add it to the rest of the sisig ingredients just before the seasonings.
How to Serve Sisig
Serve sisig 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 beer or any of your favorite ice-cold drinks.
Storage and Shelf-life
Leftovers can last in the fridge for up to 3 to 4 days stored in an air-tight container. To further extend the shelf life, freeze in an airtight container or heavy-duty freezer bags. Thaw before reheating on the stove or microwave.
To re-heat sisig, place in a pan and reheat over medium heat. Add raw onions just before serving to freshen up the flavor.
This is not a traditional sisig from Pampanga or Lucia Cunanan'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!
Frequently asked questions
Watch the video on how to Make Pork Belly Sisig
Love Filipino food? Try these recipes...
- 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
Pork Belly Sisig
- 2 tablespoon vegetable oil (i used canola)
- 500 g pork belly (see note 1)
- water for boiling
- 1 large onion (finely chopped, divided)
- 3 cloves garlic (finely chopped)
- 2 tablespoon calamansi juice (add more if preferred, see note 2)
- 1 tablespoon liquid seasoning (add more if preferred, see note 3)
- 1 ½ teaspoon soy sauce
- 3 tablespoon mayonnaise (optional)
- ¼ cup liver spread (optional, see note 3)
- green and red chilies (chopped, reduced seeds)
- salt and pepper (to taste)
- crushed chicharon
- Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins. Chop into bits of pieces. Set aside.
- Heat oil in a skillet or cast iron pan. Add garlic and onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.
- Add chopped fried pork belly or lechon. 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 more raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.
Recipe Notes and 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: season with calamansi, black pepper, and soy sauce. Pan fry in hot oil for 2 minutes on each side. Mash with a fork then pan-fry again until crispy.