Sisig Classic Pork Sizzling

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Sisig is a beloved Kapampangan classic that turns humble pork cuts into a sizzling, savory spectacle. Chopped pork face and ears are simmered until tender, charred for smoky depth, then tossed with onions, chilies, and calamansi on a screaming-hot cast-iron plate. Crack a fresh egg over the top and let it set tableside for the full sizzling experience.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 34 gProtein
• 920 mgSodium
• 480 mgPotassium
• 45 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the pork

• 1.5 lbs pork face (cheeks), cleaned
• 1/2 lb pork ears, cleaned
• 2 tsp salt
• 1 bay leaf

For the sisig stir-fry

• 1/4 lb chicken liver (optional)
• 3 tbsp canola oil, divided
• 6 cloves garlic, minced
• 1 large white onion, diced
• 3-4 bird's eye chilies (labuyo), sliced
• 3 tbsp Filipino soy sauce
• 1 tbsp white cane vinegar
• 1/4 tsp freshly ground black pepper

For the sizzling plate and serving

• 2 tbsp unsalted butter
• 2 tbsp mayonnaise (optional)
• 4 raw eggs
• 2 calamansi or 1 lime, cut into wedges
• Steamed rice, for serving

Directions

1. In a large pot, combine pork face, ears, salt, bay leaf, and enough water to cover by 1 inch. Bring to a boil, then reduce and simmer for 40-45 minutes until the pork is fork-tender.
2. Drain the pork and pat completely dry with paper towels. Slice into 1/4-inch thick pieces, then chop into small bite-sized bits. Chop the chicken liver the same way if using.
3. Heat 2 tablespoons of oil in a large skillet or grill pan over high heat. Sear the chopped pork in a single layer until edges are crisp and lightly charred, about 6-8 minutes. Add the liver during the last 2 minutes and cook through. Transfer to a bowl.
4. In the same pan, add the remaining 1 tablespoon oil and sauté the garlic until fragrant, about 30 seconds. Add the onion and chilies and cook for 2 minutes until softened and lightly browned.
5. Return the pork and liver to the pan. Stir in the soy sauce, vinegar, black pepper, and mayonnaise (if using). Toss for 1-2 minutes until everything is well coated and heated through.
6. Heat a cast-iron sizzling plate over direct high heat or a stovetop burner until smoking hot, about 5 minutes. Add the butter and let it melt and foam across the surface.
7. Pile the sisig mixture onto the sizzling plate, spreading it out. Crack one egg over each portion (or one egg in the center for sharing) and let it cook on the hot surface for about 1 minute.
8. Serve immediately on the sizzling plate with calamansi wedges on the side and steamed rice. Squeeze calamansi over the sisig just before eating to cut through the richness.

Cook’s Notes

• For authentic Kapampangan flavor, source pork face (maskara) and ears from a Filipino butcher and torch off any remaining hairs before boiling.
• The mayonnaise is a modern shortcut; traditional sisig may use finely chopped pork brain for creaminess — simply omit it for a more classic version.
• Don't skip the high-heat sear — the smoky char balances the rich fattiness of the pork and is essential to good sisig.
• If you do not have a cast-iron sizzling plate, a heavy 12-inch skillet preheated until smoking works as a stand-in.
• Cracking the egg directly onto the hot sizzling plate is non-negotiable — it cooks in seconds while adding richness, visual drama, and that signature tableside theater.

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