Pork Sisig
This classic Filipino dish features crispy and savory chopped pork, mixed with onions, chili peppers, and a tangy calamansi dressing. It's often served sizzling hot, perfect as a main course or a hearty appetizer.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 840 kcal
Allergen information: may contain eggs, gluten, mustard, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpork belly
- 100 gpork liver
- 2 pcsbay leaf
- 0.5 tspblack peppercorn
- 1 pcsred onion, finely chopped
- 2 pcsgreen chili, thinly sliced
- 1 pcsbird's eye chili, thinly sliced(optional)
- 1 tbspginger, grated
- 2 tbspmayonnaise(optional)
- 1 tspsalt
- 0.5 tspblack pepper, ground
- 2 tbspcooking oil
dressing
- 4 tbspsoy sauce
- 2 tbspcalamansi juice
garnish
- 1 pcsegg(optional)
- 1 tbspgreen onion, chopped(optional)
Equipment
sizzling plate · pot · grill · mixing bowl · skillet · knife · cutting board
The method
Step by step
- 1
Place the pork belly in a pot and cover with water. Add the bay leaves, black peppercorns, and salt.
About 2 min
- 2
Bring the water to a boil, then reduce the heat and simmer for 40-50 minutes, or until the pork belly is tender.
About 45 min
Cook’s note: The pork should be easily pierced with a fork.
- 3
Add the pork liver to the pot during the last 10 minutes of simmering.
About 10 min
Cook’s note: Adding the liver later prevents it from becoming tough.
- 4
Remove the pork belly and liver from the pot and let them cool completely. Pat them dry with paper towels.
About 10 min
Cook’s note: Allowing the meat to cool and dry thoroughly helps achieve crispiness.
- 5
Grill or pan-fry the pork belly until the skin is crispy and golden brown. Grill the pork liver briefly until cooked through.
About 15 min
Cook’s note: If grilling, a charcoal grill imparts the best smoky flavor.
- 6
Once cooled slightly, finely chop the crispy pork belly and liver into small pieces.
About 5 min
- 7
In a mixing bowl, combine the chopped pork, pork liver, red onion, green chilis, bird's eye chili (if using), and grated ginger.
About 3 min
- 8
In a separate small bowl, whisk together the soy sauce and calamansi juice to create the dressing.
About 1 min
Cook’s note: Freshly squeezed calamansi juice offers the best flavor.
- 9
Pour the dressing over the pork mixture and mix well to combine. Season with ground black pepper to taste.
About 2 min
- 10
If desired, stir in the mayonnaise for a creamier texture.
About 1 min
- 11
Heat cooking oil in a sizzling plate or a large skillet over high heat.
About 2 min
Cook’s note: A cast-iron skillet works well if a sizzling plate is not available.
- 12
Add the sisig mixture to the hot plate and spread it out evenly. Cook for a few minutes until it starts to sizzle and crisp up at the bottom.
About 3 min
- 13
Create a small well in the center of the sisig and crack an egg into it (if using). Cook until the egg whites are set but the yolk is still runny.
About 2 min
- 14
Garnish with chopped green onions (if using) and serve immediately with steamed rice.
About 1 min
Per serving
Nutrition
- Calories
- 840.4kcal
- Protein
- 27g
- Carbs
- 5.3g
- Fat
- 83.1g
- Fibre
- 0.9g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sisig in an airtight container in the refrigerator.
Reheat on a hot skillet or sizzling plate until warmed through and slightly crispy again.
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