Go Back

Pork Sisig Recipe (Crispy Sizzling Pork Sisig)

Pork Sisig is arguably the undisputed king of Filipino pulutan (bar food) and a globally celebrated culinary masterpiece. Originating from Pampanga—the Culinary Capital of the Philippines—this iconic dish features finely chopped boiled, grilled, and pan-fried pork face, ears, and belly tossed with crushed liver, onions, calamansi, and chili peppers, served on a piping hot sizzling cast-iron plate topped with a fresh egg.

What is Pork Sisig?

Originally created by Lucia "Lúcung" Cunanan (popularly known as "Sisig Queen") of Angeles City, Pampanga, sisig evolved from a traditional sour salad into a sizzling delicacy. Traditional Pork Sisig utilizes various cuts of pork—primarily pig's head (maskara), ears, and belly (liempo). The meat undergoes a three-step cooking process: boiled until tender, charcoal-grilled for smoky flavor, and finally chopped finely and sautéed on a sizzling cast-iron skillet.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Party Dish
Cuisine: Filipino
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

1 kg pig's face (maskara) and pork belly (liempo)
1/4 kg chicken liver
2 medium red onions, finely diced
5-6 pieces calamansi (or 2 tbsp fresh lime juice)
3-4 pieces long green chilies (siling haba), finely chopped
3-4 pieces red bird's eye chilies (siling labuyo), finely chopped
3 tbsp mayonnaise (or 2 tbsp unsalted butter for traditional style)
2 tbsp soy sauce
1 tbsp liquid seasoning (like Maggi or Knorr)
1 tsp ground black pepper
1 tsp salt (for boiling)
6 cups water (for boiling)
1 raw egg (for topping per sizzling plate)

Equipment

  • 1 Cast-Iron Sizzling Plate (Plancha) Essential for bringing that authentic restaurant-style sizzle and achieving crispy bottom edges at the table.
  • 1 Charcoal Grill or Oven Broiler Imparts the necessary smoky char to the pork skin and fat before chopping.
  • 1 Heavy-Duty Chef's Knife or Cleaver & Wood Cutting Board For finely chopping the grilled pork face and belly into uniform tiny cubes.
  • 1 Large Mixing Bowl Provides space for tossing the chopped meats with aromatics, liver paste, and citrus dressings.

Method
 

Step-by-Step Instructions:
  1. In a large pot, combine the pork cuts (maskara and belly), water, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil over medium-high heat, then lower the heat and simmer for 30 to 40 minutes until tender.
  2. Drain the pork thoroughly and pat completely dry with paper towels.
  3. Prepare an outdoor charcoal grill (or preheat your oven broiler). Grill the boiled pork for 3 to 5 minutes per side until the skin becomes crispy and charred.
  4. In a separate pan, grill or pan-fry the chicken liver until fully cooked, then finely chop it into a paste.
  5. Transfer the grilled pork to a cutting board and chop finely into tiny bite-sized cubes.
  6. In a large mixing bowl, combine the chopped pork, chopped chicken liver, finely diced red onions, green chilies, red chilies, soy sauce, liquid seasoning, calamansi juice, mayonnaise (or melted butter), and remaining black pepper. Toss thoroughly to combine all flavors.
  7. Heat a cast-iron sizzling plate on the stovetop over high heat until smoking hot. Melt 1 tablespoon of butter on the plate.
  8. Transfer a generous portion of the sisig mixture onto the sizzling plate. Allow the bottom to crisp up for 1 to 2 minutes.
  9. Crack a fresh egg right on top of the sizzling sisig, garnish with extra fresh chilies and calamansi halves, and serve immediately while sizzling hot!

Notes

🌿 Health & Nutritional Benefits of Pork Sisig

While famously enjoyed as a festive or weekend indulgence, Pork Sisig provides dense energy, high-quality animal protein, and essential micronutrients:
  • High Collagen & Gelatin Content: Using pork skin and ears (maskara) provides a rich natural source of collagen and gelatin, which support joint cartilage health, skin elasticity, and gut lining integrity.
  • Nutrient-Dense Iron & B12 (Chicken Liver): Incorporating chicken liver delivers an exceptional boost of heme iron, Vitamin A, Vitamin B12, and folate, supporting healthy red blood cell production and metabolic function.
  • Dense Source of Fuel & Satiety: High protein and healthy fat density provide long-lasting satiety and energy, making it popular for low-carb or ketogenic meal plans when served without rice.
  • Metabolic Boost from Fresh Chilies & Calamansi: Fresh siling labuyo contains capsaicin, which stimulates metabolic rate, while fresh calamansi supplies Vitamin C and natural digestive acids.

Key Ingredients & Cooking Tips

  • Boil, Grill, and Sauté (The Holy Trinity): Don't skip the grilling step! Boiling makes the meat tender, but charcoal grilling is what imparts the signature smoky Kapampangan flavor before the final crisping stage.
  • Chicken Liver is Mandatory: Chicken liver acts as the natural binder and creamy flavor enhancer that holds the chopped pork together.
  • Mayonnaise vs. Traditional Kapampangan Style: Authentic Kapampangan sisig does not use mayonnaise—it relies solely on rendered pig brain or chicken liver and butter for creaminess. However, modern commercial variations use a touch of mayonnaise for extra smoothness and stability.
  • Sizzling Plate Magic: Heating the cast-iron plate until smoking hot ensures the pork edges get extra crispy at the table and cooks the raw egg into a silky sauce when mixed in right before eating.

📊 Complete Nutritional Profile

Here is the breakdown per serving of Pork Sisig (with liver & egg):
  • Calories: 480 kcal
  • Total Fat: 38 g
  • Saturated Fat: 13 g
  • Sodium: 720 mg
  • Total Carbohydrates: 6 g
  • Dietary Fiber: 1.2 g
  • Sugars: 2 g
  • Protein: 28 g
  • Potassium: 390 mg
  • Vitamin A: 60% DV
  • Iron: 25% DV

❓ Frequently Asked Questions (FAQs)

What can I use if I can't find pig's face (maskara)?

If pig's face or ears are unavailable in your local butcher shop, you can substitute a combination of Pork Belly (Liempo) and Pork Shoulder (Kasim), or add crispy chicharon on top to replicate the crunchy cartilage texture!

How long does Pork Sisig last in the fridge?

Leftover Pork Sisig can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat by tossing in a hot skillet until the meat gets sizzled and crispy again.

Can I make Sisig with other proteins?

Yes! Popular modern variations include Chicken Sisig (using grilled chicken thighs and liver), Tuna Sisig (using seared tuna steaks), and Bangus Sisig (using flaked deboned milkfish).