Yes, sisig! Pork belly is crisped up for the most savory and satisfying sisig recipe that is a very popular Filipino pork recipe, and with good reason. This recipe has no mayo for a more authentic style and is leveled up with some chicken liver. If you haven’t tried this perfect pulutan (aka a Filipino snack eaten alongside drinks), you can make it right at home. Someone gimme a side of rice.
Table of contents
What is Sisig
Sisig is famous! You’ll know why when you try it (if you haven’t already).
It honors every part of the pig. From jowls, ears, cheeks, to more. Authentic sisig will use all these cuts and more.
However, you can make this sisig recipe with pork belly which is accessible in many markets, and it’s easy to prepare for a delicious homemade treat to wow those lucky enough to get a taste.
This recipe uses pork belly since it’s very easy to buy in local stores, but feel free to add in more as you learn this foundational recipe.
The Story
Its existence is believed to be from the Pampanga region, in Luzon of the Philippines, and sisig is considered a Kapampangan specialty that is known for its pork mixed with simple ingredients, but creating this complex dish full of robust flavor. (1)
It’s quite beautiful because Philippines is comprised of so many islands with different specialties and versions of recipes, and sisig stands out and is much representative of this specific area in Luzon.
Sisig Queen
Angeles city, a major urban city in Luzon, had a woman named Lucia Cunanan who was deemed the “sisig queen” because she made this dish at her restaurant using parts of the pig and people went wild for it.
Putting it on a hot plate sealed the deal, that sisig had awesome flavor and was a perfect pulutan for happy hour, aka drinking and having snacks.
The Philippine Department of Tourism even named Angeles City the “Sisig Capital of the Philippines” all because of Mrs. Cunanan, so needless to say, this woman and her masterpiece got to a level that when I say sisig is famous, it really is true.
I like that, when a dish can take you somewhere and you get a “taste”, literally and figuratively, of what that area created that is so exciting that people in all the other areas recognized it for what it was.
It reminds me of my times in the Philippines, when I would eat something unique only to learn that the city I was in was the originator of that food.
It’s not just good food anymore, it’s a story. Sometimes the story is a bit crazy too (RIP Sisig Queen).
Ingredients in Pork Belly Sisig
- PORK BELLY – It’s not a secret that pork belly is one of the tastiest cuts for delectable recipes. Oven roast then broil till crispy, then chop it up. The pork belly has an OVERNIGHT sit in the refrigerator to make the skin ready for crisping so prepare a day ahead.
- GARLIC minced or garlic powder – Fresh garlic is best, but when you’re in a pinch, garlic powder works too and it’s a time saver.
- ONIONS – chopped
- LOW SODIUM SOY SAUCE
- BLACK PEPPER
- CHICKEN LIVER – (Optional) but it puts the “si” in “sisig” with its creamier texture and bold earthy flavor. It compliments the onions and garlic next to the pork belly.
- BUTTER – This is the game changer. Butter is the perfect carrier for the aromatics of the garlic, onions, and adds sweetness as a compliment to the soy. Everything with butter…is a little better imo.
- EGG TOPPING – So this can be up for debate, but sometimes sisig has a raw egg on top and the whites don’t seem to cook through most of the time. I’m just not a fan as much because of the inconsistency. I think the exquisiteness of an egg topping is a very runny egg yolk and a “just cooked” egg white. It’s more safe to eat this way. This can be done by heating a separate pan with a tad of oil, placing the eggs, drop in a spoon of water, and then covering with a lid to quickly steam the egg white and quickly remove to keep the yolk very runny. It’s tasty and makes a superb coating for sisig with a palatable and desirable texture throughout.
- CALAMANSI OR LEMON – This is the zesty balance element to the richness of sisig. Squeeze, spoon with rice, and enjoy. Acid is the ideal balance to rich foods. Do not cook the citrus. It’s a garnish.
- CHILIS – for heat
- SCALLIONS – A zesty optional garnish, but a must for me.
Equipment
- Large Cast Iron Pan or Skillet: A quality braiser pan can be used to evenly conduct heat and mix up the sisig for sautéing perfection.
- Wooden Spatula
- Chopping Board
- Knife
- Sizzling Hot Plate (Optional): Traditionally, sisig is served on a sizzling hot plate. If you have one, it can enhance the presentation and dining experience, but it’s not a necessity for preparing the dish.
How to Make Pork Belly Sisig
Make Crispy Pork Belly
First, you need crispy pork belly so allow the night before to prep it. Now there are ways to prepare this without an overnight prep, but then the pork belly process has more steps.
I find it easier to do the overnight prep, and the pork belly is easy because it’s all done in the oven without boiling and grilling involved.
- Chop up the crispy pork belly into tiny, little cubes.
Sauté and Make Sisig
- Add oil to a pan and sauté the garlic and onion until fragrant.
- Add the crispy pork belly. Do not move the pork belly and let it sear and simmer for 2 minutes.
- Push the pork belly to the side of the pan. Add in the chicken liver to the other side and let it sit for a few minutes to sear. Then chop it up very finely in the pan with a wooden spatula.
- Add the pepper, soy sauce, and butter over the chicken liver.
- Now incorporate everything quickly in the pan.
- Crack an egg or two immediately over the very hot sisig so the whites cook through. You can also prep a hot pan and fry the eggs separately then add them on top. A very runny yolk is most ideal for this recipe.
- Garnish with the chilis (silli), scallions, and lots of calamansi on the side. Enjoy!
Notes and Variations
- While many variations have incorporated things like mayo and even ox brains, the traditionalists and fans of Kapampangan sisig prefer it without those add ins for a more “dry” version.
- I prefer it sans mayo as well. The pork is rich enough and I like this main ingredient to shine and not be diluted by mayo. It also stays crispier this way.
How to Serve Sisig
Rice is the idyllic accompaniment to sisig and without much explanation needed. Its mild fragrance and flavor work with the salt and indulgence of sisig’s pork belly bites quite nicely. It’s a must have to round about the whole meal.
Do I need a Sizzling Hot Plate for this Sisig Recipe?
If you have a cast iron or quality braiser pan, it’s going to be hot. That’s hot enough and can double as the serving pan. We don’t all have sizzling hot plates at hand in the kitchen, so use what you have and this sisig recipe is still going to be great (but DO serve hot and right away).
How to Eat Sisig
Scoop a heap on top of rice with a little runny egg. Then squeeze a little lemon or calamansi and eat with rice! That’s it.
Other Exciting ways to Try Sisig
There are other ways and many variations to enjoy this sisig recipe. You can try sisig made with….
- mushrooms
- tofu
- mussels or squid
- chicken
- tuna
Nonetheless, sisig leftovers can be plenty, or especially if I am entertaining a gathering, sisig is not only a cool dish to showcase, it can be thee dish.
I’m gonna say that almost every person is going to try sisig pork belly tacos. Maybe some ancestors won’t be up for this, but there are so many modern and fun ways to spin Filipino food.
Also, you might just have introduced sisig to someone that has never heard of it before by presenting sisig tacos. All you need are warm tortillas.
In that case, sisig pork belly tacos! What a hit! I love expressing the joy and feeding Filipino food to those around me, and something like sisig tacos is not only a fun way to enjoy sisig, it turns it into a great party food that is easy to eat with hands, and hey, who doesn’t like tacos? I’ll take two and brb!
Questions
Can I store leftovers?
Yes, in an airtight glass container. Leftover sisig is delicious as it has soaked up the seasonings overnight. Reheat in a pan with little to no oil.
Can I freeze sisig?
Yes, in an airtight container and consume within a few weeks.
Is this gluten free or keto?
This Sisig recipe is not gluten free unless you use gluten free soy sauce. Rice is also gluten free. Hooray!
Pork Belly sisig is keto friendly. However, it should be eaten only once in a while. Skip the rice and use lettuce wraps instead.
Filipino Staple Dishes that You Have to Try
Sisig Recipe with Pork Belly
Equipment
- Large Cast Iron Pan or Skillet
- Wooden Spatula
- chopping board
- knife
- Sizzling Hot Plate (Optional)
Ingredients
- 2 lb Crispy pork belly see article for crispy pork belly recipe link (allow one day to make crispy pork belly)
- 3 tbsp butter
- 6 cloves garlic fine chopped or use garlic powder
- 1 medium onion small chopped
- 1½ cup chicken liver optional but highly suggested – chopped in small pieces
- 2 tbsp low sodium soy sauce
- ½ tbsp black pepper to taste
- 2 eggs topping, fried with very runny yolk
- ½ tbsp oil
- salt to taste
- calamansi or lemon as garnish
- red chilis as garnish
- scallions as garnish
Instructions
Make Crispy Pork Belly (see recipe link in article)
- Chop up the crispy pork belly into tiny, little cubes.2 lb Crispy pork belly
Sauté and Make Sisig
- Add oil to a pan and sauté the garlic and onion until fragrant.6 cloves garlic, ½ tbsp oil, 1 medium onion
- Add the crispy pork belly. Do not move the pork belly and let it sear and simmer for 2 minutes.
- Push the pork belly to the side of the pan. Add in the chicken liver to the other side and let it sit for a few minutes to sear. Then chop it up very finely in the pan with a wooden spatula.1½ cup chicken liver
- Add the pepper, soy sauce, and butter over the chicken liver.2 tbsp low sodium soy sauce, ½ tbsp black pepper, 3 tbsp butter
- Now incorporate everything quickly in the pan.
- Crack an egg or two immediately over the very hot sisig so the whites cook through. You can also prep a hot pan and fry the eggs separately then add them on top. A very runny yolk is most ideal for this recipe.2 eggs, salt to taste
- Garnish with the chilis (silli), scallions, and lots of calamansi on the side. Enjoy!red chilis, scallions, calamansi or lemon
Notes
- Keep the crispy pork belly pushed aside in the hot pan to keep it crisp before incorporating it with the chicken liver mixture.
- Taste before adding salt.
- Very small, chopped cubes of pork belly work best for sisig signature texture.
Nutrition
(1) https://en.wikipedia.org/wiki/Sisig
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