How to Make Pork Sisig: The Ultimate Guide to Filipino Dish

Pork Sisig is more than just a dish it’s a celebration of Filipino creativity, flavor, and communal dining. Known for its balance of savory, tangy, spicy, and smoky notes, sisig has evolved from a humble Pampanga specialty into a national favorite, enjoyed in homes, street food stalls, and restaurants across the Philippines and beyond.

In this guide, we’ll take a deep dive into everything you need to know about making pork sisig at home from selecting ingredients and preparing them the traditional way to modern twists and variations. By the end, you’ll have the knowledge and confidence to create a sizzling plate of sisig worthy of any Filipino fiesta.

The Story of Sisig

Sisig originates from Pampanga, often dubbed the “Culinary Capital of the Philippines.” Traditionally, it was made from pork head parts specifically the cheeks, ears, and snout boiled, grilled, and finely chopped, then seasoned with calamansi, vinegar, onions, and chili peppers.

The name “sisig” comes from an old Kapampangan term meaning “to snack on something sour.” Early versions were much simpler, often consisting of green papaya or guava with vinegar and salt. Over time, the dish evolved, incorporating pork and later becoming the sizzling, flavorful version we know today thanks to Aling Lucing, the “Sisig Queen” of Angeles City.

Ingredients Needed

The beauty of sisig is its adaptability. You can make it with traditional parts or choose easier-to-find cuts while still capturing the essence of the dish.

A. Main Ingredients

• Pork Parts – Traditionally pork face, including ears and jowls, for texture variety. Pork belly is a convenient alternative with a good balance of fat and meat.
• Pork Liver (Optional) – Adds depth and richness. You can substitute with chicken liver if preferred.

B. Seasonings and Condiments

• Calamansi Juice – The signature citrus flavor. If unavailable, use lemon or lime juice.
• Soy Sauce – Adds saltiness and umami.
• Vinegar – Balances richness with acidity.
• Salt and Pepper – For seasoning.
• Chili Peppers – Bird’s eye chilies for heat and authenticity.
• Red Onions – Preferred for sweetness and crunch.

C. Garnishes

• Chopped Scallions – Adds freshness and color.
• Raw Egg – Cracked onto the sizzling plate for richness.
• Mayonnaise – A modern twist for creaminess.

Tools and Equipment

• Large Pot – For boiling pork until tender.
• Grill or Broiler – To char and crisp the meat.
• Sharp Knife and Chopping Board – For fine chopping.
• Cast Iron Plate or Sizzling Plate – For serving with flair.

Preparing the Pork

Step 1: Boil

Place your chosen pork cuts in a large pot, cover with water, and season with salt and pepper. Add aromatics like bay leaves and garlic if desired. Boil until tender—about 45 minutes to 1 hour, depending on the cut.

Step 2: Grill or Char

Remove the pork from the pot and pat dry. Grill over hot coals or under a broiler until the skin is crispy and charred. This step imparts the signature smoky flavor and texture contrast.

Step 3: Chop Finely

Once cooled slightly, chop the pork into very small pieces. Sisig’s texture is part of its charm, so aim for a mix of meaty, fatty, and crispy bits.

Cooking Process

1. Sauté Onions and Liver
   In a large pan, heat oil and sauté red onions until translucent. If using liver, add it now, cooking until browned but still tender.
2. Add Chopped Pork
   Stir in the chopped grilled pork. Let it sear for a few minutes to develop flavor.
3. Season the Mixture
   Add soy sauce, vinegar, and calamansi juice. Stir well and cook for a few minutes to let flavors meld.
4. Incorporate Chili Peppers
   Add chopped bird’s eye chilies to taste. Adjust for spice preference.
5. Taste and Adjust
   Add more salt, pepper, or calamansi if needed.

Serving Sisig

Traditional Serving

Heat a cast iron sizzling plate until very hot. Add a small amount of butter or oil, then pour the cooked sisig onto the plate. Crack a raw egg on top and let it cook from the residual heat. Sprinkle chopped scallions for color and aroma.

Serving Suggestions

• Serve with steamed rice for a hearty meal.
• Offer extra calamansi halves for squeezing.
• Pair with cold beer if serving as pulutan (bar snack).

Tips for Best Results

• Grilling Is Key – Boiling tenderizes, but grilling adds irreplaceable smokiness.
• Balance Acidity – Calamansi should brighten, not overpower.
• Texture Variety – Aim for a mix of crispy, chewy, and tender bits.
• Freshness Matters – Fresh calamansi, onions, and chilies make a huge difference.

Variations

Chicken Sisig

Uses chicken thigh meat for a leaner yet flavorful option. Prepared the same way, with liver optional.

Tuna Sisig

Popular in coastal areas and as a healthier alternative. Uses canned or fresh tuna, cooked quickly to retain moisture.

Tofu Sisig

A vegetarian twist. Firm tofu is fried until golden and then seasoned like traditional sisig.

Mayonnaise-Based Sisig

A modern version that incorporates mayonnaise for creaminess and a smoother texture.

Conclusion

Pork Sisig is a dish that embodies Filipino ingenuity transforming humble ingredients into a sizzling, flavor-packed feast. While the traditional recipe uses specific cuts and methods, you can adapt it to suit your taste, available ingredients, and dietary needs.

By boiling, grilling, chopping, seasoning, and serving it sizzling hot, you capture the heart of what makes sisig so beloved. Pair it with rice, serve it as a snack, or enjoy it as a main dish it will always bring the warmth and camaraderie of Filipino dining to your table.