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    Home / Dinner / Pork Sisig

    Pork Sisig

    Sizzling chopped pork seasoned with calamansi, chili, and onions on a hot cast-iron plate — the beer snack that made Pampanga famous.

    ⏱ 20 minPrep time
    🔥 40 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Pork Sisig — sizzling chopped pork seasoned with calamansi, chili and onions

    Sisig was born in Pampanga, the culinary capital of the Philippines, where thrifty cooks turned every part of the pig into something glorious. Finely chopped, seasoned with calamansi and chili, and finished on a screaming-hot plate, it is the country’s most beloved pulutan — the food that anchors a night of drinking and storytelling. Modern versions add a soft-cooked egg on top, and the sizzle alone is enough to make the whole table lean in.

    A sizzling symphony of salty, sour, and spicy

    Every bite is a collision: crisp edges of pork belly, creamy liver, sharp calamansi, and just enough chili to keep things lively, with minced onion giving it a welcome crunch. Served on a hot cast-iron plate, it keeps crackling as you eat, the edges turning darker and crispier by the minute. Scooped onto rice or eaten straight off the plate with an ice-cold drink, sisig is pure joy.

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    Step by stepInstructions

    1. Place the pork belly and liver in a pot, cover with water, add the salt, and boil for 30 to 35 minutes, until cooked through and tender. Drain and pat dry.
    2. Grill the boiled pork and liver over medium-high heat or pan-fry until browned and slightly charred on the outside, about 5 minutes.
    3. Finely chop the pork and liver into small, even pieces — this is the heart of sisig, so take your time.
    4. Melt the butter in a large skillet and sauté the garlic and half the onion for 1 minute. Add the chopped meat and cook over high heat, stirring, until the edges crisp up.
    5. Season with soy sauce, calamansi juice, black pepper, and chilies, then fold in the mayonnaise.
    6. Transfer to a sizzling hot cast-iron plate, scatter the remaining onion on top, and crack the egg over it if using. Serve immediately.

    💡 Chef tips & storage

    Chop the meat by hand for the best texture — a food processor turns sisig pasty. Get the cast-iron plate screaming hot before serving so the edges keep crisping as you eat.

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    Recipe details

    Prep20 min
    Cook40 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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