If there’s one dish that defines Filipino pulutan (beer food) culture, it’s sisig. This sizzling masterpiece from Pampanga combines crispy pork bits, tangy calamansi, spicy chilies, and creamy mayonnaise into a symphony of textures and flavors that’s absolutely addictive.
Served on a sizzling platter with a raw egg cracked on top that cooks from the residual heat, sisig is as much a sensory experience as it is a meal. While traditional sisig uses pig’s head and liver, this version focuses on crispy pork belly and pork shoulder—easier to find but equally delicious.
Whether you’re enjoying it with ice-cold beer or as a main course with steaming rice, pork sisig is a dish that brings people together. Once you try it, you’ll understand why it’s one of the Philippines’ most beloved culinary exports.
Instructions
Boil the Pork
In a large pot, combine the pork belly, pork shoulder, pork liver (if using), bay leaves, peppercorns, and salt. Cover with water. Bring to a boil, then reduce heat and simmer for 45 to 60 minutes until the pork is fork-tender.
Remove the pork and liver from the pot, let cool slightly, then chop into small (¼-inch) pieces. The liver should be finely minced.
Crisp the Pork
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped pork and pork liver. Cook, stirring occasionally, for 8 to 10 minutes until the pork is golden brown and crispy. The edges should be caramelized and crunchy.
Sauté Aromatics
Add the diced red onion, minced garlic, and chopped chilies to the skillet. Sauté for 2 to 3 minutes until the onion is softened and fragrant.
Season the Sisig
Add the calamansi juice, soy sauce, fish sauce, and sugar (if using). Stir to combine and cook for 2 minutes until the liquid is mostly absorbed and the flavors meld. Remove from heat. Stir in the mayonnaise until everything is evenly coated. Season with salt and pepper to taste.
Sizzle and Serve
Transfer the sisig to a hot sizzling plate or cast iron skillet. Crack a raw egg in the center. The residual heat will cook the egg as it’s served. Garnish with sliced green onions and additional chilies. Serve immediately with calamansi wedges and steamed rice. Stir the egg into the sisig before eating.
This Pork Sisig captures the bold, sizzling spirit of Filipino cuisine—crispy, tangy, creamy, and absolutely unforgettable.
