The Pork Belly Sisig is a beloved Filipino dish that brings together an irresistible combination of textures and flavors. The crispy pork belly pieces are balanced with the tartness of calamansi (or lime), the richness of mayonnaise, and the spice of chilies, creating an explosion of taste in every bite.
Often served sizzling hot with an egg on top, this dish is a true celebration of Filipino street food culture. Whether you’re new to Filipino cuisine or a long-time fan, this Pork Belly Sisig is a must-try — best enjoyed with a steaming bowl of rice and good company. It’s bold, savory, and simply unforgettable.
Full recipe:
Ingredients:
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1 1/2 pounds pork belly
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Kosher salt
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Freshly ground black pepper
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2 tablespoons vegetable oil
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1 small yellow onion, finely chopped
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3 cloves garlic, minced
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1 Thai chile, finely chopped (optional)
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2 tablespoons soy sauce
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2 tablespoons calamansi juice or lime juice
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1 tablespoon mayonnaise
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1 large egg (optional)
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Steamed rice, for serving
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Lemon wedges, for serving
Directions:
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Preheat the oven to 400°F (200°C).
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Season the pork belly generously with salt and pepper. Place on a baking sheet and roast for about 45 minutes until the skin is crispy and the meat is tender.
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Allow the pork belly to cool slightly, then chop into small pieces.
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Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion, garlic, and Thai chile if using; sauté until fragrant, about 2-3 minutes.
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Add the chopped pork belly to the skillet and cook, stirring occasionally, until crispy and golden brown.
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Stir in the soy sauce and calamansi juice (or lime juice), mixing well to coat the pork.
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Remove from heat and fold in the mayonnaise, blending thoroughly.
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If using an egg, make a small well in the center of the sisig, crack the egg into it, and serve immediately while hot.
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Serve sizzling with steamed rice and lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 520 kcal | Servings: 4 servings
The History and Cultural Significance of Sisig
The history of sisig dates back to the 17th century when it was first mentioned in Kapampangan literature. Originally, “sisig” referred to a method of preparing meat, especially pork, by marinating it in a sour liquid like vinegar or citrus juice and then seasoning it with salt, pepper, and other spices. Over time, particularly after World War II, the modern version we know today was popularized by Aling Lucing in Angeles City. She creatively used pig’s cheeks, ears, and other parts that were typically discarded by U.S. Air Force bases. Grilling, chopping, and seasoning these cuts, she served them on sizzling plates, which elevated sisig into an iconic Filipino bar food.
Today, sisig is served everywhere from street-side eateries to upscale restaurants, and it has inspired countless variations using seafood, tofu, and even vegan alternatives. However, the pork belly version remains a classic favorite due to its rich flavors and perfect balance of textures.
Why Pork Belly is the Perfect Choice for Sisig
Pork belly is prized for its layers of fat and meat, creating a melt-in-your-mouth texture when cooked properly. When roasted and chopped into small pieces, the pork belly offers crispy edges and tender bites, making it the ideal cut for sisig. Unlike leaner cuts, pork belly ensures that every mouthful is juicy, flavorful, and indulgent.
The fat renders beautifully during roasting, creating golden, crispy bits that give the dish its characteristic texture. Combined with the acidic brightness of calamansi or lime juice, and the creamy richness of mayonnaise, the pork belly becomes the star ingredient that turns this dish from good to unforgettable.
Flavor Profile: A Perfect Balance of Tastes and Textures
One of the reasons Pork Belly Sisig is so beloved is its complex flavor profile. It hits all the right notes:
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Savory: The pork belly is seasoned well and roasted to enhance its natural umami flavors.
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Sour: Calamansi juice or lime cuts through the richness, adding a refreshing tartness.
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Spicy: Thai chilies add a kick, balancing the creamy elements.
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Crispy and Tender: The pork belly provides a satisfying textural contrast with its crispy exterior and juicy interior.
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Creamy: Mayonnaise adds an unexpected but welcome creaminess that ties all the elements together.
This harmony of tastes and textures creates a multidimensional eating experience that keeps you coming back for more.
Tips for Making the Best Pork Belly Sisig
While the basic preparation is straightforward, a few tips can elevate your Pork Belly Sisig to restaurant-quality levels:
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Get the pork belly extra crispy: Roasting the pork belly at a high temperature and allowing the skin to blister and crackle is key.
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Chop into small, uniform pieces: This ensures even cooking and maximum surface area for crispiness.
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Use fresh citrus juice: Fresh calamansi or lime juice brings a vibrant tang that bottled versions just can’t replicate.
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Serve it sizzling hot: Using a cast-iron skillet or sizzling plate maintains the dish’s heat and offers an irresistible sizzle when it hits the table.
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Customize the spice level: Adjust the number of chilies based on your heat preference. Filipinos typically like it spicy!
Variations and Modern Twists
While traditionalists might argue that pork belly sisig needs no change, modern cooks love to experiment with the recipe. Here are some exciting variations:
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Tofu Sisig: A vegetarian version using crispy fried tofu cubes instead of pork.
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Seafood Sisig: Made with shrimp, squid, or even fish like bangus (milkfish).
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Chicken Sisig: A lighter alternative using grilled or roasted chicken thighs.
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Lechon Sisig: Utilizing leftover roasted pig, offering an even more decadent take.
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Vegan Sisig: Plant-based meats and mushrooms can replicate the texture and flavor of the original.
Each version retains the essence of sisig — the bold flavors, the sizzling presentation — while catering to diverse dietary preferences.
Serving Suggestions and Pairings
Pork Belly Sisig is typically enjoyed with a generous serving of steamed white rice, which helps balance out the rich and tangy flavors. It’s also commonly paired with ice-cold beer, making it a staple at Filipino gatherings, parties, and casual get-togethers.
For a complete Filipino meal experience, you can pair it with:
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Garlic Fried Rice (Sinangag): A flavorful base that soaks up the sisig juices beautifully.
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Pickled Vegetables (Atchara): Offers a sweet and sour contrast that cuts through the dish’s richness.
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Grilled Vegetables: Adds a smoky element and lightens up the meal.
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Refreshing Drinks: Calamansi juice, iced tea, or a light lager beer.
If you want to serve sisig as an appetizer or snack, simply spoon it into lettuce cups for a crunchy, fresh presentation!
Nutritional Considerations
While Pork Belly Sisig is undoubtedly indulgent, it’s worth noting its nutritional content if you’re mindful about your diet. A typical serving is high in protein but also rich in fats, especially saturated fats from the pork belly and mayonnaise. Moderation is key — it’s best enjoyed as an occasional treat rather than an everyday meal.
Those looking to lighten up the dish can opt for leaner cuts of pork, reduce the mayonnaise, or incorporate more vegetables into the mix. However, part of the joy of sisig lies in its full-flavored richness, making it a worthwhile indulgence when you want to truly treat yourself.
Conclusion
Pork Belly Sisig is more than just a dish — it’s a cultural experience. Every bite tells a story of Filipino resilience, creativity, and love for bold, unforgettable flavors. Whether you’re recreating it at home for a cozy family dinner or serving it at a festive gathering, Pork Belly Sisig is guaranteed to impress.
The combination of crispy, savory pork with a zesty kick and creamy finish creates a dish that’s comforting yet exciting, traditional yet endlessly adaptable. If you’re new to Filipino food, sisig is the perfect gateway dish to start your culinary adventure. And if you’re already a fan, this version with pork belly will quickly become a new favorite.
In the world of comfort foods and sizzling platters, Pork Belly Sisig stands tall as a flavorful masterpiece, one that continues to bring people together across tables filled with laughter, conversation, and the irresistible aroma of perfectly cooked pork.