Recipe

Crispy Pork Sisig

A bold Filipino classic with crispy pork, tangy citrus, creamy mayo, and optional egg, served sizzling hot.

By Matt Campbell

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4.8

A cast iron sizzling plate of pork sisig with crisp browned bits, sliced red onions, green chiles, and a sunny-side egg on top on a dark wooden table

Sisig is one of those dishes that makes you hover over the pan like it owes you money. It is hot, savory, tangy, a little creamy, and packed with crisp edges that basically dare you to take the next bite. Traditionally, sisig comes from Pampanga in the Philippines and often uses chopped pork (including face and ears) that is cooked first (many cooks simmer, then grill or sear), chopped, and dressed with calamansi and chiles. Some versions also include liver for extra depth.

For a home kitchen version that still tastes like the real deal, I go for pork belly with an optional little boost of crunch from chicharron. We crisp it hard, hit it with citrus, add a bit of heat, and mellow the whole situation with a small spoon of mayo. If you want the full sizzling experience, we finish it in a cast iron skillet with an egg on top. It is chaotic in the best way.

Overhead photo of pork belly cubes, red onion, garlic, ginger, soy sauce, mayonnaise, limes, green chiles, and scallions arranged on a light kitchen counter

Why It Works

Crispy edges without deep frying: Pan-searing and finishing in the same skillet gives you that signature sisig texture, especially when you let the pork sit and brown.
Bright, tangy flavor: Calamansi is classic, but lime works beautifully. That citrus pop keeps the dish from feeling heavy.
Creamy, spicy balance: A little mayo rounds the sharpness and ties everything together. You can keep it subtle or go fuller, depending on your mood.
Sizzling-style at home: A cast iron skillet holds heat like a champ, so you get that restaurant sizzle and the last-minute browning that makes sisig addictive.

Pairs Well With

Storage Tips

Refrigerate: Store leftover sisig in an airtight container for up to 3 days. Cool it down quickly before refrigerating.

Reheat (best method): Warm in a skillet over medium heat with a small splash of water. Then let it cook off until you hear the sizzle again, and press it into the pan for a minute or two to bring back crisp bits. Reheat until steaming hot.

Microwave: Totally fine for speed, but you will lose crunch. If you microwave, finish in a hot pan for 2 to 3 minutes to revive texture.

Freeze: You can freeze it for up to 2 months. Thaw overnight in the fridge and re-crisp in a skillet. If you are doing the egg topping, cook the egg fresh when serving.

Common Questions

What does sisig taste like?

Think: crispy pork + bright citrus + savory depth + chile heat. The best sisig has contrast. Crunchy edges, juicy bits, sharp onion, and a tangy finish that makes it feel lighter than it looks.

Is mayo traditional in sisig?

Some versions use it and some do not. In a lot of modern sisig (especially restaurant style), mayo is common because it adds richness and helps the sauce cling. If you are mayo-skeptical, start with 1 tablespoon and taste.

Do I need liver for sisig?

Not required, but it is common in many versions. Some sisig includes chicken liver (often cooked and chopped) or a spoonful of liver spread for a deeper, slightly funky richness. If you want that vibe without extra steps, stir in 1 to 2 tablespoons liver spread off the heat, right before or alongside the mayo.

What can I use instead of calamansi?

Lime is the easiest swap. Lemon also works. If you want to get closer to calamansi’s vibe, do half lime and half orange.

Can I make sisig without pork face or ears?

Absolutely. Pork belly gives you that fatty-crispy payoff without specialty cuts. Adding crushed chicharron at the end mimics the crunch you would normally get from ears.

How do I keep sisig crispy?

Two moves: do not overcrowd the pan, and let the pork sit undisturbed to brown. Also, add the citrus and mayo at the end so the pork does not steam in liquid for too long.

Is sisig spicy?

It can be. This recipe is medium as written when you use 1 Thai bird chile with seeds (or 1/2 serrano). For milder, remove seeds or use less. For hotter, use 2 bird chiles.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (cast iron is ideal)
Sharp knife and cutting board
Mixing bowl
Tongs or a sturdy spatula
Optional: small skillet for frying an egg

The first time I really understood sisig, it was because I could not stop picking at it. You tell yourself you are just “tasting for seasoning,” then suddenly half the plate is gone and you are standing at the stove like a goblin, chasing crispy bits with a fork. That is the magic. It is not precious food. It is lively food. Bright, salty, a little spicy, and absolutely meant to be eaten hot and fast, ideally with rice and friends who do not mind you calling dibs on the crunchy parts.