Pork belly sisig is made with crispy chopped pork, onions, and chilies tossed in a tangy, creamy sauce.
It's a simple way to make sisig, especially if you already have leftover lechon kawali.
Serve it hot with rice or as pulutan.
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What is Sisig?
Sisig is a dish traditionally made with chopped pork, often parts like the ears and cheeks. The meat is usually boiled and grilled.
It is cooked with onions, chilies, and something sour like vinegar or calamansi. Some versions also add chicken liver or mayonnaise.
Sisig is usually served on a sizzling plate with chicharon and a raw egg on top. It's often eaten with rice or served as pulutan.
Ingredients You'll Need
Notes and Substitutions
- Lechon kawali: This recipe uses crispy pork belly. You can make lechon kawali from scratch or use leftovers. You can also boil pork belly or shoulder until tender, then grill or sear it before chopping.
- Mayonnaise: This isn't traditional, but it makes the sisig creamier and helps mellow out the heat and tanginess.
How to Make Pork Belly Sisig (Step-by-Step)
Step 1: Prepare the pork
Roughly chop 1½ to 2 pounds of lechon kawali into small pieces.
If not using lechon kawali, you can boil pork belly or shoulder until tender, then grill or sear it before chopping.
Step 2: Make the sauce
In a bowl, mix together:
- ½ cup mayonnaise
- ¼ cup vinegar
- 1 tablespoon soy sauce
Step 3: Sauté the aromatics
Heat a cast iron skillet over medium heat. Add a little oil, then sauté:
- 3 garlic cloves (minced)
- 1 red onion (chopped)
- 1 jalapeño (chopped)
Cook for about 3 minutes, or until softened.
Step 4: Crisp up the pork
Add the chopped pork and cook until lightly crisp. Turn up the heat if needed.
Step 5: Add the sauce
Pour in the sauce and mix everything together.
Do not overcook once the mayonnaise is added, or the sauce can turn oily instead of creamy.
Step 6: Add the eggs and toppings
Crack 2 eggs on top, then turn off the heat. The residual heat will cook the eggs.
Top with calamansi, fried garlic, red onion, scallions, and chilies.
Add ground pepper to taste. Sprinkle chicharon on top, if you like.
Serve your pork belly sisig hot and enjoy!
Cooking Tips
- Crisp the pork well so you get some crispy edges and better texture.
- Add the sauce at the end, once the pork is hot and slightly crisp.
- Do not cook it too long after adding the mayonnaise, or the sauce can turn oily.
- Serve right away while it's still hot, then mix in the eggs just before eating.
Recipe FAQs
Traditional sisig is made with chopped pork, usually parts like the cheeks, ears, and snout.
The meat is boiled, grilled or fried, then seasoned with soy sauce, vinegar, or calamansi.
Today, sisig also comes in versions made with pork belly, chicken, fish, squid, or tofu, and some recipes add chicken liver or mayonnaise.
Yes. Sisig can also be made with chicken, bangus, tuna, squid, or tofu.
Yes. You can cook the pork ahead of time, then reheat and add the sauce just before serving.
More Sisig Recipes to Try
- Tofu sisig: A vegetarian version with tofu fried until crisp.
- Chicken sisig: A lighter option made with chicken.
- Squid sisig: Crispy fried squid with onions and chilies.
- Bangus sisig: Deboned milkfish, chopped and fried until crispy.
- Tuna sisig: Chopped tuna with a meaty yet lighter flavor.
- Dinakdakan: An Ilocano dish similar to sisig, usually made with pork parts and a creamy dressing.
Other Pork Recipes You May Like
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📖 Recipe
Pork Belly Sisig
Equipment
- Skillet or cast iron pan
Ingredients
For the sisig
- 1½ to 2 pounds lechon kawali chopped
- ½ cup mayonnaise
- ¼ cup vinegar
- 1 tablespoon soy sauce
- 3 garlic cloves minced
- 1 small red onion chopped; divided
- 1 jalapeño seeded and chopped
- 2 eggs
- Salt and pepper to taste
- Neutral oil for sautéing
For topping (optional)
- Chilies
- Red onion
- Scallions
- Fried garlic
- Calamansi, lemon, or lime
- Chicharon
Instructions
- Chop the pork into small pieces. If not using lechon kawali, boil pork belly or shoulder until tender, then grill or sear before chopping.
- In a bowl, mix the mayonnaise, vinegar, and soy sauce.
- Heat a little oil in a skillet over medium heat. Sauté the garlic, onion, and jalapeño until softened.
- Add the chopped pork and cook until lightly crisp.
- Pour in the sauce and mix just until combined. Do not overcook.
- Crack the eggs on top, then turn off the heat.Top with calamansi, fried garlic, red onion, scallions, chilies, ground pepper, and chicharon. Serve hot.
Notes
- Lechon kawali: You can make lechon kawali from scratch or use leftovers. You can also boil pork belly or shoulder until tender, then grill or sear it before chopping.
- Mayonnaise: This isn't traditional, but it makes the sisig creamier and mellows out the heat and tanginess.
- Crisp the pork well for better texture.
- Add the sauce at the end, once the pork is hot and slightly crisp.
- Don't cook it too long after adding the mayonnaise, or the sauce can turn oily.
- Serve right away while hot, then mix in the eggs before eating.
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! 🙌🐷