Filipino Sizzling Pork Sisig with Crispy Edges and Chili-Lime Seasoning

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A signature dish from Pampanga, sizzling pork sisig features chopped pork crisped until golden and tossed with sharp onions, fiery chilies, and a tangy calamansi-soy seasoning, then served piping hot on a cast-iron plate. Crack a raw egg over the top at the table so the residual heat sets the whites into a silky topping for the savory, smoky pork.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 32 gProtein
• 780 mgSodium
• 460 mgPotassium
• 45 mgCalcium
• 2.6 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For boiling the pork

• 1.5 lb (680 g) pork belly, skin-on, cut into 2-inch pieces
• 1 medium yellow onion, halved
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp salt

For the sisig seasoning and assembly

• 3 tbsp canola oil, divided
• 1 large red onion, finely diced
• 4 cloves garlic, minced
• 2 Thai red chilies, thinly sliced (plus more for serving)
• 2 tbsp soy sauce
• 2 tbsp cane vinegar
• 1 tbsp calamansi juice (or fresh lemon juice)
• 1 tbsp liver spread (optional, traditional)
• 1/2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• 4 small eggs
• Steamed rice, for serving

Directions

1. Combine pork belly, halved onion, bay leaves, peppercorns, and salt in a pot; cover with water by 1 inch and bring to a boil. Reduce heat and simmer 25-30 minutes until pork is just tender but not falling apart. Drain and let cool slightly, then pat very dry with paper towels.
2. Heat 2 tablespoons of canola oil in a heavy skillet or cast-iron pan over medium-high heat. Fry the pork pieces in a single layer for 4-5 minutes per side until deeply browned and crisp on the edges. Transfer to a cutting board and chop into small 1/4-inch dice.
3. In the same pan, melt butter with the remaining 1 tablespoon of oil. Sauté garlic for 30 seconds until fragrant, then add diced red onion and chilies; cook 2-3 minutes until onions soften but stay slightly crisp.
4. Return the chopped pork to the pan and stir in soy sauce, cane vinegar, calamansi juice, liver spread (if using), and cracked pepper. Toss vigorously for 1-2 minutes so the edges crisp again and the sauce coats every piece.
5. Heat a dry cast-iron sizzling plate over high heat until smoking hot, about 5 minutes. Mound the sisig onto the plate, spreading it in a thin layer so it sizzles aggressively.
6. Crack one egg into a small bowl for each serving; slide it onto a corner of the sizzling plate and let it cook 30-60 seconds from residual heat. Serve immediately with extra calamansi, chilies, and steamed rice on the side.

Cook’s Notes

• For the most authentic flavor, swap half the pork belly for pig's ears (masuk) or pork cheeks; boil them alongside the belly.
• Drying the boiled pork thoroughly before frying is the key to getting those signature crispy edges without steaming the meat.
• Calamansi is non-negotiable for true sisig brightness, but a mix of lemon and a splash of lime comes close if you cannot find it.
• Add the liver spread off the heat to keep its flavor mellow; it adds savory depth without tasting overtly liver-like.
• If you do not have a sizzling plate, serve the sisig in a cast-iron skillet straight from the stovetop and crack the egg over just before eating.

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