Sisig is a celebrated Kapampangan dish from the Philippines, prized for its lively balance of rich pork, sharp calamansi, onion, and chile.
This accessible home version simmers pork belly and shoulder until tender, then chops and browns them so the edges crisp while the centers stay juicy.
Dry the cooked pork well before browning; excess moisture prevents the small pieces from developing crisp edges.
Serving Suggestions
Serve sizzling hot with steamed rice, extra calamansi, and sliced chilies at the table.
Recipe Notes
Cook and chill the pork one day ahead if helpful. Refrigerate finished sisig for three days and reheat in a wide skillet.
Filipino Pork Sisig
Crisp-edged chopped pork with onion, chilies, soy sauce, and bright calamansi.
Equipment
- Large saucepan
- Colander
- Large cast-iron skillet
- Chef’s knife
- Cutting board
Ingredients
Cook the Pork
- 2 lb pork belly cut into large pieces
- 1 lb boneless pork shoulder cut into large pieces
- 6 cups water
- 2 tsp fine salt
- 1 tsp whole black peppercorns
- 2 whole bay leaves
Finish the Sisig
- 2 tbsp neutral oil
- 1 large red onion finely chopped
- 4 cloves garlic minced
- 4 whole red or green bird’s-eye chilies thinly sliced
- 3 tbsp soy sauce
- 1/4 cup fresh calamansi juice or fresh lime juice
- 1/2 tsp ground black pepper
- 1/2 tsp fine salt plus more to taste
Instructions
Simmer the Pork:
- Put the pork belly, pork shoulder, water, salt, peppercorns, and bay leaves in a saucepan. Bring to a gentle simmer, cover partly, and cook for 50 to 60 minutes until tender.
- Drain well, cool for 15 minutes, then chop the pork into irregular 1/2-inch pieces.
Brown and Season:
- Heat the oil in a wide cast-iron skillet over medium-high heat. Cook the chopped pork in batches for 10 to 12 minutes, turning occasionally, until the edges are well browned.
- Return all the pork to the skillet. Add half the onion, the garlic, and chilies and cook for 2 minutes. Stir in the soy sauce, calamansi juice, pepper, and salt.
Serve:
- Cook for 1 minute more, then remove from the heat. Fold in the remaining raw onion for fresh crunch and adjust the calamansi and salt.
- Serve immediately from the hot skillet with rice and extra calamansi.
Notes
- Pork shoulder keeps the mixture meaty while pork belly supplies the traditional richness.
- Use a wide pan and cook in batches so the pork browns instead of steaming.
Nutrition
Calories: 560kcalCarbohydrates: 8gProtein: 32gFat: 44gSaturated Fat: 15gCholesterol: 120mgSodium: 980mgFiber: 1gSugar: 2g