Pork Belly Sisig is a savory and tangy dish consisting of chopped fried pork belly 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.
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What is sisig?
Sisig is originally a Kapampangan dish that primarily includes parts of a pig's head, specifically the ears and cheeks. These are boiled, grilled, and then finely chopped.
The dish is seasoned with vinegar and sautéed with chicken liver, onions, and chili peppers. Some variations even add mayonnaise for an extra layer of richness.
Traditionally, it is served sizzling on a hot metal plate with calamansi, crushed chicharon, and topped with a raw egg that gets cooked by the residual heat. Sisig is often enjoyed with rice or as "pulutan" (snack paired with alcoholic drinks).
This sisig variation uses Lechon Kawali where pork belly is first boiled until tender, air-dried to remove excess moisture, and then deep-fried (or air-fried) until it becomes crispy and golden brown.
Ingredients you'll need
Notes and substitutions
- Lechon Kawali: Whether making from scratch or using leftovers, fried pork belly 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 1½-2 pounds of Lechon Kawali 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 ½ cup mayonnaise, ¼ 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.
PRO TIP: To maintain the creaminess of the sauce, it's important not to overheat it. Overcooking can cause the mayonnaise to break down, turning oily instead of staying creamy.
Step 6: Crack 2 eggs on top, then turn off the heat. The residual heat will cook the eggs.
Garnish with calamansi, fried garlic, red onion, scallions, and chilies. Add ground pepper to taste.
For an extra touch, sprinkle chicharon if you have it. Serve immediately and mix in the eggs while the dish is still hot. To elevate the experience, try pairing it with Sinangag (garlic fried rice) and enjoy it as a "silog" type of meal.
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.
Try these sisig variations
- Tofu Sisig: A vegetarian option with diced firm tofu fried to a crisp.
- Chicken Sisig: A leaner alternative with chicken meat.
- Squid Sisig: Crispy fried squid with red onions and chilies.
- Bangus Sisig: Deboned milkfish, chopped and fried until crispy.
- Tuna Sisig: Chopped tuna with a meaty yet lighter flavor.
- Dinakdakan: A dish from Ilocos region, it shares similarities with Sisig from Pampanga using parts of the pig's head. What sets Dinakdakan apart is its inclusion of pig's brain as a binder, though modern versions often use mayonnaise. Unlike Sisig, it is not typically served sizzling on a hot plate.
Other pork recipes you may like
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📖 Recipe
Pork Belly Sisig
Equipment
- 10" cast iron skillet
Ingredients
- 1½-2 pounds Lechon Kawali (fried pork belly) chopped; see note
- ½ cup mayonnaise see note
- ¼ 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
- Calamansi, 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 calamansi, fried garlic, red onion, scallions, and chilies. Add ground pepper to taste. Serve immediately and mix the eggs in while hot.
Notes
- Lechon Kawali: Whether making from scratch or using leftovers, fried pork belly 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 says
I would love me some sisig! None of the unusual pig parts, just pork belly all the way. 😁😁😁😁😁
Nora Rey says
Haha, I feel you! Pork belly sisig is the way to go! 🙌🐷