Recipe

Crispy Pork Sisig

A sizzling Filipino pork sisig with crisp edges, tangy calamansi, gentle heat, and a creamy, savory finish.

By Matt Campbell

•

4.8

A cast iron skillet of pork sisig sizzling with crispy chopped pork, red onion, green chilies, and a cracked egg on top on a warm kitchen table

Sisig is one of those dishes that feels like it was invented by someone who loves texture as much as flavor. Crunchy bits, juicy bits, onion bite, citrus snap, and heat that you can dial up or down. Traditionally, it is a Kapampangan classic from Pampanga in the Philippines, often served on a sizzling plate as pulutan (snack with drinks). At home, I treat it as an elite “crispy dinner over rice” situation.

This version keeps the spirit loud and proud, but makes it doable in a normal kitchen with a skillet. You get the signature tang from calamansi (or lime), plenty of onion, and that creamy finish that makes you go back in for “one more bite” until the pan is mysteriously empty.

Raw ingredients for pork sisig arranged on a wooden cutting board, including cooked pork belly, red onion, garlic, green chilies, calamansi or limes, soy sauce, mayonnaise, and a cast iron skillet nearby

Why It Works

Crisp edges, not greasy: We re-crisp chopped pork in a hot skillet so it stays crunchy.
Bright, tangy balance: Calamansi (or lime) cuts through the richness and wakes everything up.
Fast flavor build: Soy sauce, a touch of sweetness, and garlic make it taste like it cooked all day.
Choose your own adventure: Keep it modern with mayo, add an egg, or crank the heat with extra chilies.

Pairs Well With

Storage Tips

Refrigerate: Store sisig in an airtight container for up to 3 days.

Reheat for crispiness: The microwave works, but a skillet is the move. Reheat over medium-high heat with a tiny splash of water to loosen, then let it sizzle until the edges crisp again.

Keep toppings separate: If you plan ahead, store chopped onion, chilies, and any egg separately and add fresh when reheating for the best texture.

Freezing: You can freeze the cooked chopped pork mixture (before mayo) for up to 2 months. Thaw overnight in the fridge, re-crisp in a skillet, then finish with citrus and mayo.

Common Questions

What is sisig?

Sisig is a Filipino dish made by chopping meat (often pork) into small pieces and seasoning it with citrus, aromatics, and chilies. It is famous for being served on a sizzling plate and for having a bold, tangy, savory flavor.

Do I have to use pork face?

No. Classic Kapampangan-style sisig is often made with pork face or mask, and you will also commonly see ears and jowl in the mix. At home, cooked pork belly plus a skillet gives you that same crispy-rich, deeply savory payoff with way less sourcing stress.

What can I use instead of calamansi?

Lime is the easiest substitute. Lemon works too. The goal is bright acidity, so use what you have and taste as you go.

Why is there mayonnaise in sisig?

Not every sisig uses mayo, but many modern versions do. It rounds out the acidity, adds a creamy coating, and makes the whole pan feel extra savory. If you are skeptical, start with 1 tablespoon and build from there.

Is liver spread traditional?

Liver spread is a convenient shortcut, not a classic requirement. Traditional sisig commonly uses chopped or grilled chicken liver. A spoonful of liver spread gives you a similar rich, slightly funky depth without needing to cook liver separately.

Can I make sisig less spicy?

Absolutely. Remove the seeds from the chilies, use fewer, or skip them and serve hot sauce on the side.

What should I serve with sisig?

Steamed white rice is the classic partner. It is also great with garlic fried rice, a simple cucumber salad, or tucked into lettuce wraps for a crunchy, fresh contrast.

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 skillet or cast iron skillet (10 to 12 inch)
Cutting board and sharp knife
Mixing bowl
Tongs or spatula
Citrus juicer (optional but helpful)

The first time I tried sisig, I remember thinking, this is what happens when “crispy” and “bright” stop being separate cravings and decide to work as a team. I started messing with a home version because I wanted that sizzling-plate energy without needing a specialty restaurant run. Now it is one of my favorite ways to turn a humble pile of pork into something that feels like a celebration. Also, it is the rare dish where chopping things small feels therapeutic because you know the payoff is crunchy chaos in the best way.

Crispy Pork Sisig

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes (if pork is cooked)

Servings 4

Ingredients

1 1/2 lb cooked pork belly, chopped very small (see note)
1 tbsp neutral oil (only if your pork is very lean)
4 cloves garlic, minced
1 medium red onion, finely diced (about 1 cup), divided
2 to 3 Thai bird chilies or 1 serrano/jalapeño, thinly sliced (adjust to taste)
2 tbsp soy sauce
1 tbsp cane vinegar or rice vinegar
2 tbsp calamansi juice or fresh lime juice, plus more to finish
1 tsp sugar or honey
2 tbsp mayonnaise, plus more to taste
2 tbsp liver spread (optional, as a shortcut for chicken liver)
Black pepper, to taste
1 egg (optional, for the sizzling finish)
Sliced scallions (optional, for serving)

Note: This cook time assumes your pork belly is already cooked. If you are starting with raw pork belly or thick-cut bacon, cook it first (see the quick option below), then chop and continue. Leftover roasted pork is also fair game.

Quick cooked-pork option (for raw pork belly): Slice into 1/2 inch strips and pan-cook over medium heat until browned and cooked through, 12 to 18 minutes, turning as needed. Drain, cool for a few minutes, then chop small and proceed with the recipe. (Total time will be longer.)

Optional add-ins: Some versions include a little minced ginger for extra zip, or chopped grilled chicken liver for a more traditional finish.

Instructions

Chop for texture. Start with cooked pork belly. Chop it into very small pieces. Sisig is all about tiny bits that crisp fast and scoop easily.
Crisp the pork. Heat a large skillet over medium-high. Add the chopped pork (and oil only if needed). Cook, stirring occasionally, until the edges are deep golden and crispy, 8 to 12 minutes. You are basically re-crisping and letting the fat sizzle out, not slow-rendering.
If the pan gets too dry, add 1 to 2 tablespoons water and keep going. It will evaporate and help you deglaze the browned bits.
Add aromatics. Lower heat to medium. Add garlic and half the diced red onion. Cook 1 to 2 minutes until fragrant and slightly softened, but not mushy.
Season it. Stir in soy sauce, vinegar, calamansi or lime juice, sugar, and black pepper. Scrape up any browned bits. Cook 1 minute, then taste.
Tasting target: At this point it should taste a little loud, a little sharp, and slightly too bright. The mayo (and optional liver spread) will round it out in the next step.
Make it creamy. Turn off the heat. Stir in mayonnaise and (if using) liver spread. You want it glossy and lightly creamy, not soupy. Fold in sliced chilies.
Finish with fresh crunch. Add the remaining diced red onion for that sharp, fresh bite. Taste again and hit it with one more squeeze of calamansi or lime if you want it louder.
Optional sizzling egg move. If your skillet is cast iron, you can do the classic finish. Put the skillet back over medium heat, spread the sisig out, and crack an egg on top. Cover for 1 to 2 minutes until the whites set.
Safety note: The pan is hot and can splatter, so keep a lid handy and use an oven mitt. The egg is optional, so skip it if you prefer no runny yolk.
Serve immediately and mix the egg in at the table.
Serve. Spoon over hot rice, top with scallions if you like, and bring extra citrus to the table. Sisig loves a final squeeze right before the bite.