This Filipino classic transforms humble pork into a crispy, sizzling masterpiece that’s become a global favorite. I first tried sisig at a Portland food cart and was instantly hooked by its bold flavors and textures.
The secret lies in the preparation: boiling, then frying the pork creates layers of tenderness and crunch. Traditional calamansi adds the perfect tangy note, while onions and chili provide fresh contrast to the rich meat.
What emerges is a dish that’s both hearty and balanced – crispy pork pieces, aromatic vegetables, and that signature sizzle when served. The calamansi cuts through the richness, making every bite addictive.
Serve it straight from the cast iron skillet for the full experience. This recipe brings authentic Filipino flavors to your kitchen with surprising simplicity.
Ingredients for Pork Sisig Recipe Filipino Style
Rich pork, tangy citrus, and a kick of heat come together for this sizzling dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 1 ½ lb | Diced into 1-inch cubes |
| Pork Shoulder 🥩 | ½ lb | Diced, for extra flavor |
| Calamansi Juice 🍋 | ¼ cup | Freshly squeezed preferred |
| White Onion 🧅 | 1 whole | Finely chopped |
| Jalapeño Pepper 🌶️ | 2 whole | Seeds removed, minced |
| Garlic Cloves 🧄 | 6 cloves | Minced for maximum flavor |
| Soy Sauce 🫒 | 3 tbsp | Prefer low-sodium variety |
| White Vinegar 💧 | 2 tbsp | For tangy acidity |
| Mayonnaise 🥚 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | 4 tbsp | Unsalted, for sizzling |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Chicken Liver 🍖 | ½ lb | Optional, finely minced |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Lime 🍈 | 1 whole | For serving, calamansi substitute |
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Pork belly and shoulder give the best texture—look for well-marbled cuts at your local butcher or Asian market. I always grab mine from the meat counter at H Mart (they’ll cube it for you if you ask nicely). The calamansi is key for that authentic tang, but if you can’t find it, Filipino stores often carry it frozen. Chicken liver adds depth, but skip it if you’re not a fan.
No calamansi? Lime or lemon juice works in a pinch (use half the amount—it’s stronger). Swap jalapeño for serrano peppers if you want more heat. Mayo haters can use Greek yogurt, but it won’t crisp up the same. For a lighter version, cut the butter in half and add a splash of water to the skillet to keep it sizzling.
Leftovers keep 3-4 days in the fridge—reheat in a dry skillet to revive the crisp. The fat will solidify when cold, but it melts right back when warmed. Freezing isn’t ideal (texture suffers), but if you must, 1 month max in airtight containers.
Why You’ll Love This Recipe
- One Pan Wonder: I sear the pork belly and shoulder together, then chop everything right in the pan—minimal cleanup, maximum flavor.
- Tangy Crunch: The calamansi juice cuts through the richness while the jalapeño and onion add a fresh, crisp bite.
- Feeds a Crowd: I make a big batch for parties, and it’s always the first dish to disappear.
- Budget Stretcher: Pork shoulder keeps it affordable, and leftovers taste even better the next day for breakfast.
Step-by-Step Instructions for Pork Sisig Filipino Style
Follow this method and you’ll get that signature sizzle with crispy edges and tangy depth.
Step 1: Parboil and Crisp the Pork
Place the 1.5 lb Pork Belly and 0.5 lb Pork Shoulder in a pot of water with the 1 tsp Salt and 0.5 tsp Black Pepper. Bring to a boil then reduce to a simmer for 30-40 minutes until tender but not falling apart. This removes impurities while keeping the meat juicy.
Drain and pat completely dry with paper towels. Heat a large skillet over medium-high heat and add the pork in batches. Cook undisturbed for 5-7 minutes until the fat renders and the cubes turn golden brown and crispy. Remove and set aside, leaving the rendered fat in the pan.
Step 2: Sauté Aromatics and Chicken Liver
In the same skillet, add the 4 tbsp Butter and let it melt. Add the 1 whole White Onion (finely chopped) and cook for 3-4 minutes until translucent. Stir in the 6 cloves Garlic Cloves (minced) and 2 whole Jalapeño Pepper (minced) and sauté for 1 minute until fragrant.
Push the aromatics to one side and add the 0.5 lb Chicken Liver (finely minced). Cook for 4-5 minutes until the liver is no longer pink, breaking it up with a spatula. This adds rich depth to the dish without overpowering the pork.
Step 3: Combine and Season
Return the crispy pork to the skillet. Pour in the 3 tbsp Soy Sauce, 0.25 cup Calamansi Juice, and 2 tbsp White Vinegar. Stir well to coat the pork evenly and let it simmer for 2-3 minutes until the liquid reduces slightly.
Taste and adjust seasoning if needed. The calamansi juice should give a bright, tangy kick that balances the richness of the pork. Remove from heat and stir in the 0.5 cup Mayonnaise until everything is creamy and well coated.
Step 4: Sizzle and Garnish
Heat a cast-iron plate or skillet over high heat until smoking hot. Add a bit of the rendered pork fat or butter, then spread the sisig mixture evenly. Press down lightly with a spatula and let it sizzle for 2-3 minutes until the edges crisp up.
Garnish with the 4 whole Green Onions (thinly sliced) and serve immediately with the 1 whole Lime cut into wedges on the side for squeezing. The sizzling plate and crispy bits on top are non-negotiable for the full experience.
Pro Tips For Making Pork Sisig Recipe Filipino Style
- Parboil the Meat: I learned this the hard way—boiling the pork belly and shoulder for 20-30 minutes first removes excess fat and impurities, making the final dish crispier and cleaner tasting.
- Chill Before Chopping: After boiling, let the pork cool completely in the fridge before dicing. It firms up the meat so you get clean, even cuts instead of a mushy mess.
- Skip the Overcrowding: When frying the pork bits, use a wide pan and work in batches. Too much in the pan at once steams instead of crisps, and nobody wants soggy sisig.
- Add Calamansi Last: Stir in the calamansi juice right before serving, not during cooking. The acidity can make the pork tough if heated too long—this keeps it tender and bright.
Health Benefits of This Recipe
Rich in Protein
This dish packs a serious protein punch with 1.5 lb pork belly and 0.5 lb pork shoulder providing about 40g of protein per serving. Protein is essential for muscle repair and immune function, keeping you full and energized. I find it’s perfect after a long day at the Portland farmers market. 💪
Healthy Fats Source
While pork belly contains saturated fats, it also offers monounsaturated fats that support heart health when consumed in moderation. The 4 tbsp butter adds richness but remember, balance is key in any diet. I always pair this with a fresh vegetable side.
Vitamin B Boost
The pork in this recipe is rich in B vitamins, particularly B12 and B6, which are vital for energy metabolism and brain function. 0.5 lb chicken liver (if used) takes this to another level, offering over 100% of your daily B12 needs in a single serving.
Iron Richness
Pork is an excellent source of heme iron, the type your body absorbs most easily. The chicken liver in particular is packed with iron—about 5mg per serving—helping prevent anemia and boost energy levels. I notice I feel more energetic when I include liver in my sisig.
Calamansi Vitamin C
The 0.25 cup calamansi juice doesn’t just add tang—it’s loaded with vitamin C, providing about 20% of your daily needs. This helps with iron absorption from the pork, making this dish both flavorful and nutritionally smart. 🍋
Antioxidant Properties
Garlic and onions in this recipe contain allicin and other antioxidants that support immune function. The 6 cloves garlic and 1 whole white onion aren’t just for flavor—they’re working to keep you healthy too. Plus, the jalapeños add a capsaicin kick that may boost metabolism.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Pork shoulder works well alone if you can’t find belly. Avoid lean cuts like tenderloin—they won’t crisp properly. For best texture, maintain a 1:3 ratio of shoulder to belly.
Why do we parboil the pork first?
Parboiling for 30-40 minutes removes impurities and renders some fat while keeping meat juicy. Skipping this step can lead to chewy pork and excess grease.
What if I can’t find calamansi?
Substitute with lime or lemon juice, but use half the amount—it’s more acidic. For authentic flavor, check Asian markets for frozen calamansi juice.
How do I get the sizzling effect at home?
Use a cast iron skillet and heat it until smoking hot. Add pork fat or butter before the sisig mixture. Press down firmly with a spatula for 2-3 minutes.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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