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    Home » Pork Recipes

    Pork Belly Sisig Recipe

    Published: Apr 19, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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.

    Cooked Pork Belly Sisig in a cast-iron skillet.
    Jump to:
    • What is sisig?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try these sisig variations
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Pork Belly Sisig
    Salt, pepper, and oil for sautéing are not in the photo.

    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.

    Chopping Lechon Kawali (Fried Pork Belly) on a cutting board.

    Step 2: In a bowl, mix together ½ cup mayonnaise, ¼ cup vinegar, and 1 tablespoon soy sauce until well combined.

    Mixing mayonnaise, vinegar, and soy sauce in a bowl.

    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.

    Sauteing garlic, onions, and jalapeno in a skillet.

    Step 4: Add the chopped meat and allow it to crisp up for about 3 minutes. Turn up the heat, if necessary.

    Mixing chopped pork belly and aromatics in a skillet.

    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.

    Adding the sauce to the meat and aromatics in the skillet.

    Step 6: Crack 2 eggs on top, then turn off the heat. The residual heat will cook the eggs.

    Added eggs to the sisig in the skillet.

    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.

    Pork Belly Sisig in a cast-iron skillet.

    Recipe FAQs

    What is sisig made of?

    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.

    Can I make sisig without pork?

    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.

    How do I make crispy sisig?

    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.

    Can I make sisig in advance?

    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.
    • Seafood Sisig: A combination of chopped fish, squid, and shrimp for the seafood lovers.
    • 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

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pork Belly Sisig with Egg and lime on a skillet.

    Pork Belly Sisig

    Sisig is a dish made with chopped pork seasoned with savory, tangy flavors and often served on a hot plate.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 678kcal
    Author: Nora Rey
    Cost: $8-$12

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 678kcalCarbohydrates: 4gProtein: 10gFat: 69gSaturated Fat: 20gPolyunsaturated Fat: 16gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 111mgSodium: 594mgPotassium: 228mgFiber: 0.4gSugar: 1gVitamin A: 101IUVitamin C: 5mgCalcium: 26mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Mikey

      May 08, 2023 at 9:26 pm

      5 stars
      I would love me some sisig! None of the unusual pig parts, just pork belly all the way. 😁😁😁😁😁

      Reply
      • Nora Rey

        July 23, 2023 at 3:12 am

        Haha, I feel you! Pork belly sisig is the way to go! 🙌🐷

        Reply
    5 from 1 vote

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