Discover the Ultimate Filipino Sisig Recipe Experts Swear By

Sisig is a sizzling, flavorful dish that embodies the bold and savory flavors of Filipino cuisine. Traditionally made with pork, this dish is packed with crispy, tangy, and spicy goodness, making it a favorite among food lovers. Whether you’re craving an authentic taste of home or looking to try something new, this sisig recipe is guaranteed to satisfy!

Ingredients

Main Ingredients:

  • 1 lb (450g) pork belly (or pork face and ears for authenticity)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon calamansi juice (or lemon juice)

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon chili flakes (adjust to taste)

  • 2 tablespoons mayonnaise (for a creamy twist)

  • 1 egg (for topping)

  • 2 tablespoons butter or cooking oil

Optional Add-Ons:

  • 1 small red chili, chopped (for extra spice)

  • ½ cup chicharrón (pork cracklings) for added crunch

  • 1 tablespoon liver spread (for a richer flavor)

Instructions

Step 1: Boil and Grill the Pork

Boil the pork belly in salted water for about 30 minutes or until tender. Drain and let it cool. Once cooled, grill or pan-fry until crispy and slightly charred. Dice into small pieces.

Step 2: Sauté the Aromatics

Heat butter or oil in a pan over medium heat. Sauté the garlic and onion until soft and fragrant.

Step 3: Cook the Sisig

Add the chopped pork to the pan. Stir in the soy sauce, calamansi juice, salt, pepper, and chili flakes. Cook for about 5 minutes, stirring occasionally.

Step 4: Add the Final Touches

Turn off the heat and mix in the mayonnaise for a creamy texture. If using, stir in liver spread for added depth of flavor.

Step 5: Serve and Enjoy

Transfer the sisig to a sizzling plate. Crack an egg on top and mix it in while the dish is still hot. Serve immediately with steamed rice or enjoy it as pulutan (bar snack) with an ice-cold beer!

Pro Tips for the Best Sisig

  • Grilling the pork adds smoky depth. If grilling isn’t an option, crisp it up in a hot pan.

  • Calamansi is the best citrus for sisig, but lemon or lime works too.

  • For extra crunch, top with crushed chicharrón before serving.

  • Prefer it without mayo? Just skip it for a more traditional, tangy taste.

Sisig is more than just a dish—it’s a Filipino culinary icon. Whether you’re cooking for family or friends, this sizzling and flavorful recipe will bring everyone together. Enjoy every bite of this irresistible classic!

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