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Filipino Pork Sisig
Crispy, chewy pork face and belly served sizzling on a cast-iron plate with onions, chilli, calamansi and egg — Pampanga's most famous creation and one of the world's great bar foods.
Prep
30 min
Cook
90 min
Servings
4
Difficulty
Medium
★★★★★
4.9(4,287 ratings)#sisig#filipino#pork#sizzling#pampanga#bar food
About This Recipe
Sisig is one of the Philippines' most extraordinary dishes: pork face (snout, ears, cheeks) and belly are boiled, grilled until charred and crispy, then finely chopped and sizzled on a scorching hot iron plate with onions, chilli, mayonnaise and a raw egg that cooks on contact with the plate. The result is a riot of textures — crispy bits of skin, chewy cartilage, tender meat — and a flavour that is simultaneously salty, sour, spicy and rich. It was invented in Angeles City, Pampanga, in the 1970s and has spread to every corner of the Philippines and Filipino restaurants worldwide. Sisig is serious drinking food — the perfect match for an ice-cold San Miguel beer.
Ingredients
Serves 4
- 500 gpork belly(with skin)
- 300 gpork ear or cheek(or extra belly if unavailable)
- 1 litrewater(for boiling)
- 1 tablespoonsalt
- 4 clovesgarlic
- 1 largeonion(finely diced)
- 3red bird's eye chillies(finely chopped)
- 2 tablespoonsmayonnaise
- 2 tablespoonssoy sauce
- 2calamansi or limes(juice only)
- 1 tablespoonoyster sauce
- 2eggs
- 2 tablespoonsvegetable oil
Instructions
- 1
Boil the pork
Simmer pork belly and ear in salted water with garlic for 45 minutes until tender. Drain and cool. Refrigerate for 1 hour until firm.
- 2
Grill until crispy
Grill or broil the cooked pork pieces over high heat, turning, until the skin is crispy and charred in places — about 10 minutes. Alternatively, deep-fry until crispy. Cool slightly, then finely chop into small pieces.
The contrast between crispy skin and tender meat is what makes sisig — don't skip the grilling step.
- 3
Sizzle and season
Heat a cast-iron pan or skillet until smoking hot. Add oil, then the chopped pork. Fry for 3–4 minutes, stirring, until very crispy. Add onion, chilli, soy sauce, oyster sauce and calamansi juice. Stir-fry for 2 minutes. Add mayonnaise and toss.
- 4
Add egg and serve
Make a well in the centre and crack in the eggs. Stir quickly so the egg coats everything. Serve immediately on the sizzling pan with extra calamansi on the side and steamed white rice.
Pro Tips
- →
The pan must be smoking hot when you add the pork — this is what creates the sizzle and further crisps the meat.
- →
Calamansi is a Filipino citrus — substitute with a mix of lime and orange juice if unavailable.
- →
For an easier version, use pork belly only — the ear is traditional but not essential.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Chicken sisig, tuna sisig and tofu sisig are popular alternatives.
- •
Some versions add chopped liver for extra richness.
- •
Bangus (milkfish) sisig is a popular Pampanga variation.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate for up to 2 days. Reheat in a very hot pan to restore crispiness.
History & Origin
Sisig was invented in Angeles City, Pampanga, in the 1970s by Lucia Cunanan, known as the 'Sisig Queen'. She created the dish using parts of the pig's head — considered offcuts — from the American military bases nearby. Her original recipe was a salad; later cooks added the sizzling plate and egg. Sisig was declared Pampanga's official dish in 2004. It is now considered one of the Philippines' national dishes.
Frequently Asked Questions
Can I skip the pork ear?
Yes — use all pork belly if ear is unavailable. You'll lose some of the characteristic chewy texture, but the dish will still be delicious.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (320g / 11.3 oz) · 4 servings total
Calories580kcal
Protein32g
Carbohydrates8g
Fat46g
Fiber1g
Protein32g
Carbs8g
Fat46g
Time Summary
Prep time30 min
Cook time90 min
Total time120 min
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