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Loading...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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
