Skip to content
FriendsPantry

Filipino

Pork sisig

Non-vegetarian

Boiled and grilled pork chopped fine and fried with onion, chilli and calamansi until crisp, served sizzling with an egg. A home-style version of the Kapampangan bar favourite.

Pork sisig is a Filipino main course from Philippines, ready in about 1 hour 25 minutes and made with pork belly, red onion and lime juice. It serves 4 and is rated intermediate to cook.

Start cooking
A serving of Sisig
Representative photo. Joy L. Cruz / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
1 h 10 min
Total
1 h 25 min
Serves
4
Level
Intermediate
Calories
691

Ingredients

4 servings

For boiling

Equipment

Method

  1. Step 1

    Simmer the pork in the water with the bay leaves (opens in a new tab) and salt until tender. Drain and pat dry.

  2. Step 2

    Grill the pork over high heat until charred and crisp on the outside, then chop finely.

    Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  3. Step 3

    Heat the oil in a frying pan (or a cast-iron sizzling plate), fry the garlic (opens in a new tab), then add the chopped pork and fry until crisp in places. Add the onion, chilli, soy sauce (opens in a new tab), lime juice (opens in a new tab) and pepper (opens in a new tab) and toss for 2 minutes.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Stir through the mayonnaise (opens in a new tab) if using, crack an egg (opens in a new tab) on top and serve sizzling; mix the egg in at the table.

    • 2 min

    Food safety: The egg cooks only from the heat of the pan; use pasteurised eggs for vulnerable diners.

About this dish

Origin
Pampanga, Philippines · Well documentedTraditionally made with pig's face and ears; pork belly is a common home substitute.More food from Philippines
Dish
Lunch · Dinner · Snack · Main courses · Appetizers & starters
Cooking method
Boiled, Grilled, Pan-fried
Taste
tangy, savoury, spicy (chilli heat), rich
Diet
Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Keto-style · Low-carb
Without the optional extras: Egg-freeWorked out from the ingredients. How labels work
Good for
Street food
Cook more with
Pork belly · Red onion · Lime juice · Pork shoulder · Bay leaves · Garlic
Techniques
Grilling · Charcoal grilling · Pan-frying · Boiling · Simmering

Allergens

  • Contains, can be adapted: Eggsfrom mayonnaise, egg
  • Contains: Wheatfrom soy sauce
  • Contains: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce
  • May contain: Mustardfrom mayonnaise

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

691 kcal per serving

Calculated

1 serving ≈ 214 g · recipe makes 4

Where the energy comes from

  • Protein 11%
  • Carbohydrate 3%
  • Fat 86%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy691 kcal323 kcal
Protein19.3 g9 g
Carbohydrate5.6 g2.6 g
Net carbohydrate4.9 g2.3 g
Sugars1.9 g0.9 g
Added sugars0 g0 g
Fibre0.7 g0.3 g
Fat65.5 g30.6 g
Saturated fat——
Trans fat——
Cholesterol108 mg50 mg
Sodium1118 mg521 mg
Salt equivalent2.8 g1.3 g
Vitamins & minerals per serving
Potassium
459 mg
Calcium
33 mg
Iron
1.5 mg
Magnesium
26 mg
Vitamin A (RAE)
7 µg
Vitamin C
14 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: mayonnaise, egg.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Save some raw onion and calamansi to add at the end for freshness.

Common mistakes

  • Chopping the pork before grilling — grill it in one piece for a crisp outside, then chop.
  • Using lean pork only; sisig needs fat for richness and crunch.

Serve with

  • Serve with rice, or as pulutan (bar snack) with cold beer.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Re-crisp in a very hot pan.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like