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Brief Overview
Sisig is a dish that captures the lively character of Filipino dining. It comes to the table on a hot iron plate, steaming and crackling, drawing everyone in with its smell before the first bite. Few foods in the Philippines feel as social and bold as this.
It is known for its mix of crunchy and soft textures, made from parts of the pig that are cooked slowly, chopped finely, and finished on a sizzling plate. It is eaten with rice or shared as pulutan, a dish to enjoy while drinking.
The appeal of sisig lies in how every bite feels alive. The richness of pork meets the sharpness of lime and onion, while chilli gives a warm edge. There is nothing quiet about it and that is exactly its charm.
What Is Sisig?
Sisig is made from pork parts such as the cheeks, ears, and jowls that are boiled, grilled, then chopped. The cooked meat is tossed with onions, chillies, vinegar or calamansi, and served on a hot plate, sometimes with a raw egg stirred in.
Modern versions now include pork belly, chicken, seafood or even tofu, but the heart of sisig stays the same. It is a dish of balance, using heat and sourness to bring richness into focus without letting it feel too heavy.
It can be eaten as a main meal or as a sharing dish. The sizzling plate keeps the edges crispy while the middle stays juicy, giving contrast in every forkful. It is noisy food, both in sound and in flavour.
Ingredients and Taste
The traditional ingredients are simple yet bold. Pork is the main base, seasoned with vinegar or calamansi, a citrus fruit that tastes like lime but slightly floral. Onions, chilli, and pepper provide the aromatic kick that defines the dish.
When served, the pork has a smoky depth from grilling. The onions stay a little sharp and crunchy, while the citrus lifts the flavour, cutting through the richness. Chilli adds just enough fire to warm the bite rather than overpower it.
A freshly cracked egg is often added while the plate sizzles. The heat cooks it as it is mixed through, giving a creamy layer that binds everything together. It is this mix of crisp, tender, tangy and spicy that makes sisig unforgettable.
A Taste of History
Sisig comes from the city of Angeles in Pampanga, a province often called the culinary capital of the Philippines. The word originally meant a sour salad or snack, but over time it came to describe this cooked pork dish.
Locals began making sisig as a way of using pig parts left over from military bases in the mid 20th century. Grilled and chopped, they turned these into something exciting and deeply flavourful, seasoned in the local Kapampangan style.
From there it grew into a national favourite. Today you can find sisig in homes, street stalls, and restaurants across the country. It has travelled far from its humble beginnings but has kept its lively, generous spirit.
To taste sisig is to taste a piece of Pampanga’s ingenuity. It is a dish that honours resourcefulness, celebrates flavour, and turns simple ingredients into something that demands attention the moment it arrives.
How to make Sisig (Sizzling Pork)
Sisig is a celebrated Filipino dish from Pampanga, prized for its combination of crispy pork, tangy calamansi, and a touch of chilli heat. Traditionally served on a sizzling plate, it delivers layers of texture with a balance of savoury, citrus, and spice. Take your time with boiling and crisping the pork for the perfect finish. See the recipe card at the bottom for printable directions
Ingredients
For the pork
- 500 g pork belly
- 250 g pork face or jowl (optional for authenticity)
- 2 bay leaves
- 1 tsp salt
- 1 tsp black peppercorns
For the dressing
- 4 calamansi (or substitute with 2 limes)
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 red onion, finely chopped
- 2 red chillies, finely chopped
- 1 green chilli, finely chopped
- ½ tsp freshly ground black pepper
For finishing
- 1 egg (optional, cracked on top before serving)
- 2 tbsp mayonnaise (optional, modern addition)
- 1 tbsp butter
- Extra chopped red onion and chilli for garnish
Cooking Instructions
Step 1: Boil the pork
To begin, place the pork belly and jowl in a pot with bay leaves, peppercorns, and salt. Add enough water to cover. Bring to a gentle boil and cook for 45 minutes to 1 hour until tender. Move on to cooling and draining.
Step 2: Cool and dry the meat
Remove the pork from the pot and set on a rack to cool. Pat dry with kitchen paper to remove moisture. Drying ensures a crisp texture when grilling or frying. Transition to grilling.
Step 3: Grill or pan-fry the pork
Preheat a grill or large pan. Cook the pork until the skin becomes crisp and golden, turning as needed. Charred edges bring traditional smoky flavour. Proceed to chopping.
Step 4: Chop the pork finely
Using a sharp knife, chop the grilled pork into small cubes. The mix of crispy skin and tender meat is essential for the dish’s character. Transfer to a bowl.
Step 5: Prepare the dressing
In a separate bowl, combine calamansi juice, soy sauce, vinegar, chopped onion, red and green chillies, and black pepper. Mix well. Move to seasoning the pork.
Step 6: Season the pork
Pour the dressing over the chopped pork and mix thoroughly, allowing the flavours to coat each piece. Taste and adjust seasoning if needed. Proceed to heating the serving plate.
Step 7: Heat the sizzling plate
Place a cast iron plate on medium heat until very hot. Add a knob of butter and allow it to melt. Transition to plating the sisig.
Step 8: Assemble on the sizzling plate
Spoon the seasoned pork mixture onto the hot plate. Allow it to sizzle for 1–2 minutes so the edges crisp further. If using, swirl in a tablespoon of mayonnaise for a creamy finish. Transition to final garnish.
Final step: Garnish and serve
Crack an egg on top while still sizzling and mix in at the table, or serve it plain with extra onion and chilli garnish. Pair with steamed rice and a wedge of calamansi or lime for freshness.
Variations and substitutions
- Pork face or jowl substitute: Use extra pork belly or shoulder if face is not available.
- Calamansi substitute: Fresh lime or lemon works well where calamansi is unavailable.
- Traditional vs modern: Classic sisig excludes mayonnaise and egg, while modern styles often include them.
- Meat alternatives: Chicken sisig can be made using chicken thighs prepared in the same way.
Cooking Tips for Perfect Sisig
- Allow the pork to cool and dry before grilling for maximum crispness.
- Use a mix of fatty and lean pork cuts for a balance of texture.
- Do not rush the boiling stage; slow simmering keeps the meat tender.
- For extra smokiness, grill the pork over charcoal instead of a pan.
- Prepare all garnishes before heating the plate so you can serve immediately while sizzling.
Filipino Sisig (Sizzling Pork)
Ingredients
For the pork
- 500 g pork belly
- 250 g pork face or jowl optional for authenticity
- 2 bay leaves
- 1 tsp salt
- 1 tsp black peppercorns
For the dressing
- 4 calamansi or substitute with 2 limes
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 red onion finely chopped
- 2 red chillies finely chopped
- 1 green chilli finely chopped
- ½ tsp freshly ground black pepper
For finishing
- 1 egg optional, cracked on top before serving
- 2 tbsp mayonnaise optional, modern addition
- 1 tbsp butter
- Extra chopped red onion and chilli for garnish
Instructions
- To begin, place the pork belly and jowl in a pot with bay leaves, peppercorns, and salt. Add enough water to cover. Bring to a gentle boil and cook for 45 minutes to 1 hour until tender. Move on to cooling and draining.
- Remove the pork from the pot and set on a rack to cool. Pat dry with kitchen paper to remove moisture. Drying ensures a crisp texture when grilling or frying. Transition to grilling.
- Preheat a grill or large pan. Cook the pork until the skin becomes crisp and golden, turning as needed. Charred edges bring traditional smoky flavour. Proceed to chopping.
- Using a sharp knife, chop the grilled pork into small cubes. The mix of crispy skin and tender meat is essential for the dish’s character. Transfer to a bowl.
- In a separate bowl, combine calamansi juice, soy sauce, vinegar, chopped onion, red and green chillies, and black pepper. Mix well. Move to seasoning the pork.
- Pour the dressing over the chopped pork and mix thoroughly, allowing the flavours to coat each piece. Taste and adjust seasoning if needed. Proceed to heating the serving plate.
- Place a cast iron plate on medium heat until very hot. Add a knob of butter and allow it to melt. Transition to plating the sisig.
- Spoon the seasoned pork mixture onto the hot plate. Allow it to sizzle for 1–2 minutes so the edges crisp further. If using, swirl in a tablespoon of mayonnaise for a creamy finish. Transition to final garnish.
- Crack an egg on top while still sizzling and mix in at the table, or serve it plain with extra onion and chilli garnish. Pair with steamed rice and a wedge of calamansi or lime for freshness.
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