Pork Sisig: Sizzling Filipino Pork with Calamansi
Dan
Filipino pulutan | Sizzling pork | Calamansi
Pork sisig is chopped, crisp-edged, tangy, savory, and best served sizzling with citrus at the table.
Why make it: This home version uses pork belly and shoulder instead of harder-to-find pig head, with cast iron instructions for crisp edges.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Pork Sisig.
What Is Pork Sisig?
Sisig is a Filipino chopped meat dish associated with Pampanga, often made from pork parts that are boiled, grilled or fried, chopped, seasoned, and served sizzling.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the pork
A mix of belly and shoulder gives crisp fat and meaty bites without specialty cuts.
For the finish
Calamansi and onions should taste bright against the rich pork.
Pork Sisig Recipe
This home version uses pork belly and shoulder instead of harder-to-find pig head, with cast iron instructions for crisp edges.
Shopping List
- pork belly
- pork shoulder
- chicken liver optional
- onion
- chiles
- calamansi or lemon
- soy sauce
- mayonnaise optional
- egg optional
- rice
Ingredients
Pork
- 1 pound pork belly
- 1 pound pork shoulder
- Water for simmering
- 1 teaspoon salt
- 1 bay leaf
Seasoning
- 1 small red onion, finely chopped
- 2 chiles, minced
- 3 tablespoons calamansi juice or lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons mayonnaise, optional
- 1/4 cup chopped cooked chicken liver, optional
For Serving
- Sizzling plate or cast iron skillet
- Fried egg, optional
- Rice or cold drinks
Instructions
- Simmer pork with salt and bay leaf until tender, then dry thoroughly.
- Broil, grill, or pan-fry the pork until browned and crisp at the edges.
- Chop pork into small pieces.
- Mix pork with onion, chiles, citrus, soy sauce, mayonnaise, and optional liver.
- Heat a cast iron skillet until very hot.
- Add sisig and press it into the pan until sizzling and crisp underneath.
- Top with egg if using and serve immediately with extra citrus.
Tips For The Best Pork Sisig
- Dry the pork: Moisture prevents crisp edges.
- Chop small: Small pieces give the classic sisig texture.
- Serve hot: Sisig loses its magic as it cools.
- Adjust acidity: Rich pork needs enough calamansi to feel lively.
How To Serve And Store
Serve sizzling with rice, calamansi, and extra chiles. Refrigerate leftovers for up to 3 days and recrisp in a skillet.
Common Questions
Can I skip liver?
Yes. It adds depth, but the dish works without it.
Can I use leftover lechon kawali?
Yes. Chop and season it, then crisp in cast iron.
Is mayonnaise traditional?
Some modern versions use it; keep it optional.
Can I make it less spicy?
Use fewer chiles and serve hot sauce on the side.
Do you like sisig with egg, mayo, liver, or none of the above? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
