Filipino Pork Sisig

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

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Crisp-edged chopped pork with onion, chilies, soy sauce, and bright calamansi.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Draining 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Filipino

Calories: 560

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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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

Equipment

• Large saucepan
• Colander
• Large cast-iron skillet
• Chef’s knife
• Cutting board

Method

 

Simmer the Pork:

1. 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.
2. Drain well, cool for 15 minutes, then chop the pork into irregular 1/2-inch pieces.

Brown and Season:

1. 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.
2. 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:

1. 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.
2. Serve immediately from the hot skillet with rice and extra calamansi.

Nutrition

Calories: 560kcalCarbohydrates: 8gProtein: 32gFat: 44gSaturated Fat: 15gCholesterol: 120mgSodium: 980mgFiber: 1gSugar: 2g

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.