Pork Sisig: Sizzling Filipino Pork with Calamansi
Recipe Guy
Filipino pulutan | Sizzling pork | Calamansi
Pork belly supplies the rich edges and shoulder supplies the meaty bite in this sisig. After simmering and browning, both are chopped small and finished with red onion, chiles, and calamansi, then pressed into hot cast iron for a crisp underside.
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.
About This Recipe
There are two separate textures to build: tender pork first, browned surfaces second. Dry the simmered pieces thoroughly before broiling, grilling, or pan-frying them. Once chopped, the mixture should still have small, distinct bits rather than resemble minced meat paste.
Calamansi and raw onion cut through the richness, while optional mayonnaise makes the coating creamier. Cooked chicken liver is another optional addition, not a requirement. Have rice ready before the final skillet step so the sisig reaches the table while its bottom is still crisp.
Cooking Notes
- After draining the simmered pork, blot moisture from folds and crevices as well as the exposed surfaces. Wet patches slow browning and make the crisping stage uneven.
- Spread the seasoned pork across the hot skillet and press lightly. Give the underside contact with the pan before stirring; constant movement prevents a browned layer from forming.
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.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
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.
Is chicken liver necessary in this pork sisig?
No. It is an optional addition for a fuller, richer flavor. If using it, measure the chopped cooked liver, as listed, rather than adding raw liver during the brief final sizzling step.
Should I crack a raw egg onto the finished sisig?
This version lists a fried egg for serving. Cook it separately and place it on the sizzling pork; the hot skillet finish is for crisping the sisig, not for reliably cooking an egg on top.
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.
