Pork Belly Sisig is a savory and tangy dish consisting of chopped fried pork belly commonly served on a sizzling plate with a raw egg cracked on top. It is a versatile dish that can be enjoyed with rice as a satisfying meal or served as a popular pulutan, perfect for accompanying alcoholic beverages.
This sisig variation highlights the use of Lechon Kawali (Fried Pork Belly). The pork belly is first boiled to achieve tenderness, then air-dried to remove excess moisture, and finally deep-fried (or air-fried) until it becomes crispy and golden brown.
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Ingredients you'll need
Notes and substitutions
- Lechon Kawali (Fried Pork Belly): Whether made from scratch or using leftovers, Lechon Kawali is a delicious option. Alternatively, you can boil pork belly or shoulder until tender, then finish it off by grilling or searing in a skillet.
- Mayonnaise: Though not a traditional ingredient, its addition brings a creamy element that helps balance the spiciness and acidity in the dish.
How to make this recipe
Step 1: Roughly chop 1½ pounds of Lechon Kawali (Fried Pork Belly) into small pieces. Another option is to boil a slab of pork belly or shoulder until tender. Slice them and grill them, or chop them and sear them in a skillet.
Step 2: In a bowl, mix together ¾ cup mayonnaise, ⅓ cup vinegar, and 1 tablespoon soy sauce until well combined.
Step 3: Heat a cast iron skillet over medium heat. Add a small amount of oil and sauté 3 garlic cloves, 1 red onion (saving some for garnish), and 1 jalapeño for about 3 minutes until they are softened.
Step 4: Add the chopped meat and allow it to crisp up for about 3 minutes. Turn up the heat, if necessary.
Step 5: Add the sauce and mix everything together. To maintain the creaminess of the sauce and prevent it from becoming oily, it's important not to overheat it.
Step 6: Crack 2 eggs on top, then turn off the heat. The residual heat will cook the eggs.
Garnish with red onion, scallions, and chilies. Add ground pepper to taste. Serve immediately and mix in the eggs while the dish is still hot.
Recipe FAQs
The traditional sisig recipe features chopped parts of a pig's head, including cheeks, ears, and snout. These ingredients are boiled, grilled or fried, and seasoned with soy sauce, vinegar, and calamansi. Nowadays, sisig comes in various versions, incorporating proteins such as pork belly, pork shoulder, chicken, fish, squid, or tofu. Some variations may include chicken liver or mayonnaise to add a creamy element and enhance its richness.
Absolutely! While pork is the traditional choice, sisig can be made with chicken, fish (such as tuna or bangus/milkfish), squid, or tofu. No matter which protein you go for, achieving a crispy texture is essential. It adds a whole new dimension of flavor that you don't want to miss out on.
Choose a protein that can be cooked to a crispy texture. Precook the protein by boiling or grilling, fry it until crisp, then chop it into small pieces. Pan-fry the chopped pieces until crispy and golden brown as you put the dish together. Serve immediately while hot to enjoy its crunchiness.
Yes. You can make it in advance, though it's best when freshly cooked and still crispy. If you need to prepare it ahead of time, store the chopped protein and aromatics separately in the refrigerator for up to 2 days. When ready to serve, pan-fry the protein until crispy, then cook it with the aromatics and seasonings.
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📖 Recipe
Pork Belly Sisig
Equipment
- 10" cast iron skillet
Ingredients
- 1½ pounds Lechon Kawali (Fried Pork Belly) chopped (see note)
- ¾ cup mayonnaise (see note)
- ⅓ cup vinegar
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1 small red onion (about 1 cup diced) divided
- 1 jalapeño seeded and finely diced
- 2 eggs optional
- Salt and pepper to taste
- Neutral oil for sautéing
Optional Garnish
- Bird's eye chilies
- Scallions
- Fried garlic
- Lemon or Lime
Instructions
- Roughly chop the meat into small pieces.
- Mix together mayonnaise, vinegar, and soy sauce in a bowl until well combined.
- Heat a cast iron skillet over medium heat.
- Add a small amount of oil and sauté garlic, onions (saving some for garnish), and jalapeño for about 3 minutes until they are softened.
- Add the chopped meat and allow it to crisp up for about 3 minutes. Turn up the heat, if necessary.
- Add the sauce and mix everything together. To maintain the creaminess of the sauce and prevent it from becoming oily, it's important not to overheat it.
- Crack the eggs on top, then turn off the heat. The residual heat will cook the eggs.
- Garnish with red onion, scallions, and chilies. Add ground pepper to taste. Serve immediately and mix the eggs in while hot.
Video
Notes
- Lechon Kawali (Fried Pork Belly): Whether made from scratch or using leftovers, Lechon Kawali is a delicious option. Alternatively, you can boil pork belly or shoulder until tender, then finish it off by grilling or searing in a skillet.
- Mayonnaise: Though not a traditional ingredient, its addition brings a creamy element that helps balance the spiciness and acidity in the dish.
Mikey
I would love me some sisig! None of the unusual pig parts, just pork belly all the way. 😁😁😁😁😁
Nora Rey
Haha, I feel you! Pork belly sisig is the way to go! 🙌🐷