Go Back
–+ servings
Delicious sisig recipe made with pork belly, topped with creamy, runny fried eggs.

Sisig Recipe with Pork Belly

Pork belly is crisped and seasoned with aromatics like garlic and onions, dressed with the authentic touch of chicken liver. This creates the iconic Filipino recipe of sisig that is rich, savory, and irresistible comfort food. No mayo recipe.
No ratings yet
Print Pin
Course: Appetizer, Entree, lunch, Main Course, Pulutan, Side Dish, Snack, Ulam
Cuisine: Filipino
Keyword: comfort food, crispy pork belly, Filipino, happy hour, liver, party food, pork belly, pulutan, sisig
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 950kcal

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 are only estimates and will vary on factors such as method and ingredients.  RLF is not a nutritionist.
 

Nutrition

Nutrition Facts
Sisig Recipe with Pork Belly
Amount per Serving
Calories
950
% Daily Value*
Fat
 
91
g
140
%
Saturated Fat
 
34
g
213
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
41
g
Cholesterol
 
383
mg
128
%
Sodium
 
931
mg
40
%
Potassium
 
495
mg
14
%
Carbohydrates
 
4
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
27
g
54
%
Vitamin A
 
6822
IU
136
%
Vitamin C
 
13
mg
16
%
Calcium
 
34
mg
3
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.