Pork Sisig
A bold Filipino classic made the homestyle way
Sisig is one of the Philippines’ most iconic dishes. Rich, tangy, savoury and just a little bit spicy, it’s the kind of food that wakes up your taste buds and makes you reach for another spoonful of rice.
The dish comes from the province of Pampanga, often considered the culinary heart of the Philippines. The word sisigoriginally referred to a sour preparation or salad seasoned with vinegar and citrus. Over time, it evolved into the sizzling dish many people recognise today — chopped pork cooked with garlic, chillies and bright citrus.
The citrus element is traditionally calamansi juice, a small Filipino citrus fruit that sits somewhere between a lime and a mandarin in flavour. Calamansi gives sisig its signature sharp freshness. If calamansi isn’t easy to find, fresh lime juice works beautifully as a substitute, bringing the same brightness that balances the rich pork.
Traditional sisig often uses parts of the pig’s head, creating its signature texture and depth of flavour. My version is a simple homestyle take, using pork belly and pantry ingredients that are easy to find. It keeps the spirit of sisig — garlicky, savoury, tangy and slightly spicy — while being approachable enough to cook at home any night of the week.
Serve it with steamed rice and a squeeze of citrus and you’ll understand why this dish has become such a beloved Filipino classic.
Ingredients:
- 800 g pork belly
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons fresh lime juice
traditionally calamansi juice but lime works beautifully as a substitute - 1 brown onion finely diced
- 3 cloves garlic minced
- 1 long red chilli finely sliced
- 2 bird’s eye chillies finely chopped
- ½ teaspoon cracked black pepper
- 1 teaspoon sugar
- 1 tablespoon butter
- 1 tablespoon mayonnaise
- 1 egg
- 2 spring onions finely sliced
- Extra lime wedges to serve
Method :
Bring a pot of water to the boil and add the pork belly. Simmer for about thirty minutes until the pork is cooked through but still firm enough to slice. Remove from the water and allow it to cool slightly.
Slice the pork belly into small bite sized pieces.
Heat a large frying pan over medium high heat and cook the pork pieces until they begin to brown and develop crispy edges. This step builds the flavour and gives the sisig its satisfying texture.
Add the diced onion, garlic and chillies to the pan and sauté for about two minutes until fragrant.
Season with soy sauce, rice vinegar, lime juice, cracked black pepper and sugar. Stir well so everything is evenly coated.
Cook for another two to three minutes, allowing the sauce to reduce slightly and coat the pork.
Add the butter and stir until melted and glossy.
Turn off the heat and mix through the mayonnaise. This gives the sisig a lightly creamy finish that balances the acidity and spice.
Transfer the mixture to a serving plate or sizzling dish.
Crack the egg over the hot pork and gently stir it through so it lightly cooks and coats the mixture.
Finish with sliced spring onions and extra lime wedges on the side.
Serve immediately with hot steamed rice.
Gregson’s Tip
The magic of sisig is the balance of flavours — salty, tangy, rich and spicy. Taste as you go and adjust the citrus or chillies to suit your preference. Getting those crispy golden bits on the pork before adding the sauce makes all the difference.
