Pork Sisig Recipe With Mayonnaise: Filipino Street Food Sizzle at Home

I first tasted sisig at a pop-up in Dorchester, and that sizzle and aroma have stayed with me since. This version brings that restaurant-quality experience to your kitchen with a simple but authentic approach.

The key is crisping the pork properly and balancing the tangy, savory flavors. A touch of mayonnaise adds richness that complements the dish’s traditional sour notes without overpowering them.

What you get is a sizzling plate of tender pork with caramelized edges, brightened by vinegar and calamansi, all tied together with a velvety finish. It’s the perfect way to introduce Filipino street food flavors at home.

Serve it on a hot platter for that signature sizzle. Here’s everything you need.

Ingredients for Pork Sisig Recipe with Mayonnaise

Pantry staples and a quick stop at the Asian market. Nothing too exotic, just authentic flavor.

[recipe_ingredient_scaler]

The pork shoulder is non-negotiable here. Look for well-marbled cuts at your butcher or Asian grocery store—this fat renders down into that signature sizzle. I’ve had luck with Costco’s pork shoulder too, just trim excess fat before dicing. The liver adds depth, but if you’re squeamish, chicken livers work in a pinch (just as flavorful).

No calamansi? Lime juice at a 1:1 ratio gets you 90% there. Out of siling labuyo? Jalapeño or serrano peppers work fine—adjust heat to taste. The mayonnaise is the secret weapon: Kewpie or Hellmann’s for that rich, tangy kick. Soy sauce can be swapped for tamari or coconut aminos if needed.

Leftovers keep 3-4 days in the fridge, but honestly, it’s best fresh off the sizzling plate. Reheat in a dry pan to crisp the pork again. The liver and pork can be prepped a day ahead (store separately) to save time.

Step-by-Step Instructions for Pork Sisig With Mayonnaise

Here’s my proven method that delivers that signature sizzle and rich flavor every time.

Step 1: Parboil and Sauté the Pork

In a pot, parboil the 1.5 lb Pork Shoulder and 0.5 lb Pork Liver in water for 30 minutes until tender. Drain and let cool slightly before dicing into small pieces. I find this step removes impurities while keeping the meat moist.

Heat 2 tbsp of the 4 tbsp Butter in a large skillet over medium-high heat. Add the diced pork shoulder and liver, cooking for 8-10 minutes until lightly browned. This builds a flavorful base for your creation.

Step 2: Add Aromatics and Seasonings

Push the pork to one side of the skillet and add the remaining 2 tbsp Butter. Sauté the 1 whole White Onion (finely chopped) and 6 cloves Garlic Cloves (minced) until fragrant and translucent, about 3-4 minutes. These aromatics are essential for authentic flavor.

Stir in the 2 tbsp Soy Sauce, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for another 2 minutes, allowing the flavors to meld. The soy sauce adds that characteristic umami depth, while the salt and pepper enhance all the other ingredients.

Step 3: Incorporate the Acidic Elements

Pour in the 3 tbsp Calamansi Juice and 3 tbsp White Vinegar. Let the mixture simmer for 3-4 minutes until most of the liquid has evaporated. You’ll notice the pork absorbing all that tangy goodness, which balances the richness.

The acidity from the calamansi and vinegar cuts through the fat, creating that perfect sisig tang. I always wait until the liquid reduces by half before moving to the next step—this ensures concentrated flavor in every bite.

Step 4: Finish with Mayonnaise and Chili Peppers

Reduce heat to low and stir in the 0.5 cup Mayonnaise. I use full-fat for that luxurious creaminess that coats the pork beautifully. Cook for 2-3 minutes, stirring constantly to prevent the mayonnaise from separating.

Finely chop the 2 whole Chili Peppers and add them to the skillet. I like to leave the seeds in for extra heat, but you can remove them if you prefer a milder dish. Cook for another 1 minute until everything is heated through and the flavors are perfectly balanced.

Step 5: Garnish and Serve Sizzling Hot

Transfer the sisig to a sizzling plate or cast-iron skillet if you have one. Top with the 0.5 cup Green Onions (thinly sliced) just before serving. The green onions add a fresh, crisp contrast to the rich, creamy pork mixture.

For that authentic street food experience, serve immediately while sizzling hot. The residual heat will keep it bubbling at the table, filling your kitchen with an irresistible aroma that’s pure comfort in every bite.

Perfect Pairings for pork sisig recipe with mayonnaise

Drink Pairings

An ice-cold San Miguel beer is my top pick—the crisp lager cuts through the richness while complementing the dish’s savory depth. For non-alcoholic options, try calamansi juice with sparkling water and a touch of honey. 🍺

Side Dish Ideas

Serve with steamed jasmine rice to soak up the flavorful sauce. I also love pairing it with atchara (pickled papaya) for a tangy crunch that balances the creaminess.

Fresh Accompaniments

Add a simple cucumber-tomato salad with a light vinegar dressing. The freshness contrasts beautifully with the rich, sizzling pork. A few slices of ripe mango on the side add a sweet, tropical note.

Bread Options

For a heartier meal, serve with warm pandesal rolls. These Filipino bread rolls are perfect for scooping up every last bit. Toast them lightly for extra texture contrast.

I also like garlic bread made with crusty baguette and 4 tbsp butter mixed with minced garlic. 💫

Condiment Suggestions

Set out extra chili sauce like Sriracha or sambal oelek for heat lovers. A small bowl of soy-vinegar dipping sauce (equal parts soy sauce and vinegar) lets guests adjust flavors to taste.

Frequently Asked Questions