Pork Belly Sisig

Pork belly sisig is a tangy and savory Filipino dish, made to be enjoyed and shared with a group. Pair this with an ice-cold drink and serve as a snack or as the main dish!

Sisig is my number one favorite Filipino food -seriously. Every time someone asks me the question “What’s your number one Filipino food?”, my mind goes to Sisig.

The best kinds of Sisig are ones that are perfectly seasoned. Not too acidic, but still has that signature tang. It’s perfectly umami and savory, but not too overpowering.

Great sisigs also have that textural aspect to them, which have that balance of crispy, charred bits from the sizzling plate, and soft, tender pork bits.

What is pork belly sisig?

Sisig (pronounced see-sig) is a Filipino pork dish specifically hailing from the Pampanga region of the Philippines.

Typically seasoned with calamansi juice, and sautéed with aromatics such as onions, garlic, and chilies, it’s tangy, savory, and slightly spicy: the perfect pairing with an ice cold beer!

Traditional sisig is made from the underrated parts of the pig (mainly its cheeks and ears), which dates back to the American occupation in the Philippines.

Pig heads were sold for incredibly cheap back then, since the U.S Air Force stationed in the area had no use for them when preparing meals.

Nowadays, sisig has evolved tremendously to include various protein variants; from chicken, tuna, squid, and even tofu (my personal favorite).

If you’re still feeling reluctant or intimidated with using a whole pig’s head to make sisig, this pork belly version would be the closest you’d get to the traditional version!

A popular bar food

Sisig falls under what the Filipinos call “pulutan“, which are similar to Spanish tapas. They’re small portions of food, usually meant to be shared with a group of people out for a night of drinking.

It’s typically served on a sizzling plate to keep the food warm and to allow the pork to crisp up just a little more on the bottom.

Additional toppings are finally added, such as most notably, a fried egg on top. You would normally mix the egg along with the pork to further enhance its richness.

Ingredients (and substitutions!)

Pork belly: For more accessibility, we’ll be using pork belly for this recipe. It has a good amount of fat and flavor that’s perfect for Sisig.

Traditionally, pork jowls, cheeks, and the ears are typically used to make Sisig. If you have access to these and would like to attempt this version, I’d 100% recommend you doing so.

• Substitutions: Other good options include pork butt or shoulder.

Onion, garlic, bay leaves, black pepper, chilies: These will form the foundational flavors for our Sisig. I like to use a combination of aromatics when initially boiling the pork to reduce any gamey and unwanted tastes in the meat.

Unsalted butter: We’ll be using butter in the sizzling plate when we eventually serve the Sisig to give it added richness.

• Substitutions: Margarine is a good replacement, which is typically used in the Philippines for its accessibility and affordability.

Calamansi: A native Philippine lemon, acidity from the calamansi will help to brighten up the dish and cut through the savoriness. You can purchase these either fresh or frozen in some Asian/Filipino groceries.

• Substitutions: Lemon or limes may also work.

Liquid seasoning:  This is similar to soy sauce, but slightly more concentrated and umami-rich.

• Substitutions: Soy sauce is a good replacement.

Oyster sauce: A mix of sauces will give our Sisig a complex taste. Oyster sauce is mildly sweet, which can help to balance all the salty and umami flavors of the dish.

Liver: You can use either chicken or beef liver for this recipe -I’ve tried both and they both taste equally as great.

• Substitutions: Sometimes when we have no liver at home, my family would also use the Filipino liverspread (Reno brand) as a quick replacement. We haven’t made Sisal yet using the Western kinds of liverspread as my parents stated that they don’t taste exactly the same. In a pinch, I would still give it a shot -let me know how it goes if you do end up going this route!

Egg: A common topping for Sisig is an egg directly cracked on top. The residual heat from the sizzling plate helps to cook the egg, which is then mixed throughout the dish to make the Sisig even more rich from the yolk.

Instructions

Prepare the pork belly:

In a pot, combine together the pork belly, onions, garlic, bay leaves, black peppercorns, and just enough water to just cover the pork.

Bring this to a boil, remove any scum that floats to the surface, and let it simmer for 45-50 minutes, or until the pork belly is tender and cooked through.

Once tender, drain the boiling liquid, and let the pork belly air dry in the fridge for at least one hour to overnight.

Prepare the pork belly sisig:

Air fry the pork belly at 350 F for around 30-45 minutes until crispy, flipping occasionally to avoid burning. Chop the pork belly into small, bite-sized pieces. Set aside

* If you don’t have access to an air fryer, you can simply either shallow fry the pork in oil until crispy or oven bake at 400 F for 30-45 minutes or until crispy.

Melt the butter in a pan over medium heat. Sauté the onions until soft and translucent, about 5 minutes. Add in the garlic and Thai chilies, and continue to sauté for another 2 minutes until the garlic is golden and fragrant.

Add in the liver, and cook until the liver is fully cooked through, about 5-7 minutes.

Finally, toss in the chopped crispy pork belly. Season with calamansi juice, liquid seasoning, oyster sauce, and salt and pepper to taste. Continue to stir fry until the pork is fully coated, and the sauce has reduced slightly, about 3-5 minutes.

Serve over a sizzling plate greased with 1-2 tbsp of butter. Top with red onions, green onions, chili peppers, and a fried egg. Enjoy!

Cooking Tips

Prepare the pork in different ways: To prepare the pork, we’re using a combination of boiling the pork to remove any gamey tastes and to tenderize it before crisping up in an air fryer. If you don’t have access to an air fryer, you can simply either shallow fry the pork in oil until crispy or oven bake at 400 F for 30-45 minutes or until crispy.

Cook in batches: For best flavor, cook your sisig in batches and avoid overcrowding your pan. Overcrowding can cause a steaming effect with the ingredients, since there’s reduced contact with the actual surface of the pan. Cooking in batches ensures you get those crisp, caramelized bits of pork and aromatics.

Utilize the toppings: Toppings not only make the dish look colourful, but they provide some brightness in flavor as well! A squeeze of calamansi and sprinkling of green onions on top helps tremendously in giving freshness to the overall dish.

FAQs (Frequently Asked Questions)

Can I add mayonnaise?

Ah, yes the controversial question…Traditional sisig does not contain mayonnaise -it’s the liver that helps provide the added richness and creaminess. Mayonnaise had recently started being added as to replicate, or to further enhance, the richness of the sisig.

That being said, to add or not to add mayo is all up to you (I personally love both versions!)

How do I store leftovers?

Leftover sisig can last for up to 4-5 days in the fridge stored in an airtight container. To reheat, simply warm in the microwave or over stovetop until heated-through.

Stovetop would be my preferred option so you can bring some of its original crisp back. Be sure to top it off with more fresh toppings (red onions, green onions, chilies, and calamansi) to give it some brightness.

How do I serve sisig?

Serve the sisig on a sizzling plate or iron pan that’s been greased with about a tablespoon or two of butter or margarine.

While normally eaten with rice, you could even experiment having sisig as filings for tacos, mix-ins with salads, or even pasta (sisig carbonara).

Looking for more weeknight meal ideas? Here’s a couple you might love:

• Crispy Tofu Sisig
• Honey Walnut Shrimp
• Asian Oven-Baked Ribs
• Coconut Chicken Adobo