Filipino Sizzling Pork Sisig
Sizzling pork sisig is a Filipino chopped pork dish with crisp edges, onion, chilli, calamansi, soy sauce, and a soft egg topping.
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50 mintotal
Prep 15 min · Cook 35 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is required; serve as soon as the pork is crisp and the egg is just set, because sisig loses texture as it sits.
Method
Add pork belly to a pan with a little water and cook for 12 to 15 minutes until the water evaporates and the pork starts rendering fat.
12–15 min
Continue frying the pork in its own fat for 8 to 10 minutes until the edges become crisp and golden.
8–10 min
Remove the pork, chop it into small pieces, and keep it aside.
In the same pan, add cooking oil if needed, then sauté garlic, onion, and green chilli for 2 minutes.
2 min
Return the chopped pork to the pan and add soy sauce, calamansi juice, ground black pepper, and mayonnaise if using.
Cook for 3 to 4 minutes until the mixture is hot, slightly sticky, and crisp at the edges.
3–4 min
Top with egg, cover for 1 to 2 minutes until just set, then serve immediately.
1–2 min
How to tell it's done
The sisig should be hot, chopped, citrusy, and crisp around the edges with a soft egg topping.
Getting it right
Tip
Chop the pork after crisping, not before; this keeps the pieces juicy inside and crisp outside.
What to serve it with
Serve hot with steamed rice or as a sharing snack with extra calamansi on the side.
Common mistakes
- The sisig turns greasy or soft.
- Crisp the pork before chopping, use mayonnaise lightly if at all, and cook the finished mixture until the edges sizzle.
Substitutions
- Pork Belly → Pork Shoulder — Pork shoulder is leaner and less crisp but still works for home-style sisig.
- Calamansi Juice → Lemon Juice — Use lemon juice if calamansi juice is unavailable.
Storing and reheating
Refrigerate sisig without the egg topping for up to 2 days. Reheat in a hot pan to restore crisp edges; freezing is not recommended.
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