Pork Belly Sisig Recipe (2024)

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 usesLechon Kawali where pork belly is first boiled until tender, air-dried to remove excess moisture, and then deep-fried (orair-fried) until it becomes crispy and golden brown.

Step 1: Roughly chop 1½-2poundsof 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 ½cup mayonnaise, ¼cup vinegar, and 1tablespoon 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.

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

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.

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