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?

Filipino pork dish called sisig made of pork belly, onions, chilies served on a sizzling plate.


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 😉

Filipino pork dish called sisig made of pork belly, onions, chilies served on a sizzling plate. Drizzled with calamansi/

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.

lechon kawali or crispy 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.

  1. 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.
  2. 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:

mayonnaise, soy sauce, eggs, onions, garlic, red chillies, green chillies and liquid seasoning.
  • 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.

pork belly cooked in an air-fryer.

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.

pork belly chopped into small pieces.

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:

step-by-step process on how to make Filipino 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!)

Filipino pork dish called sisig made of pork belly, onions, chilies served on a sizzling plate drizzled with mayonnaise.

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.

pork sisig served with rice.

Serve with rice or enjoy on its own paired with your favorite ice-cold drinks.


  • 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.


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 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

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Filipino sisig with egg.

Pork Belly Sisig

5 from 5 votes
Bits of pork belly covered 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! Literally, the easiest sisig recipe you'll ever make!
Servings3 servings
preparation time10 minutes
Total cooking time15 minutes


  • 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


  • 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:

  1. Pork belly – use leftover pork belly lechon or lechon kawali if available.
  2. Calamansi – also known as calamondin.  Substitute with lemon or lime but the flavor difference will be noticeable.
  3. Liquid Seasoning – use Knorr, Maggi, or Bragg Liquid Aminos
  4. Liver paste –substitute with 2 pcs chicken liver.
  5. 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.
Jump to Video
Author : Mella
Course : Appetizer
Cuisine : Filipino
Keyword : pork sisig recipe
Nutrition Facts
Pork Belly Sisig
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

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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  1. 5 stars
    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!!

    1. So glad you loved it! Sizzling plates sound perfect for sisig. Air fryer pork is definitely a game changer, right?
      – Mella

  2. 5 stars
    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.

    1. 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

  3. 5 stars
    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 ?

    1. 5 stars
      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!