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Sisig recipe using pork belly

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‘Sisig’ is probably the most famous Kapampangan dish in the Philippines, I would say. You would easily find it in the menus of most restaurants, bars or even Carinderias.

It is also considered by many as a beer food or ‘pulutan’, especially the sizzling sisig where it is served in a hot sizzling plate sometimes topped with raw egg.

Sisig is probably the most famous Kapampangan dish ever! Get this easy Sisig recipe from grilled pork belly! Crunchy and spicy just the way it should be. | www.foxyfolksy.com There are also several variations of the original pork sisig these days, like chicken sisig, tuna sisig, and squid sisig to name some.  I have tried different kinds of Sisig from all over the country, but the one from Pampanga, sans sizzling plate, and all the extras is still the best in my humble opinion. 

The Kapampangan word ‘sisig’ actually means to snack on something sour. The Sisig that we know is only the modern-day version of what  Sisig was in earlier years, which was really sour because of all the vinegar added into it.

Originally, pork Sisig is composed of pork’s cheeks and ears and some chicken liver. The process of making Sisig involves boiling and then grilling. The meat is then chopped into fine bits and the rest of ingredients are added. Sisig is probably the most famous Kapampangan dish ever! Get this easy Sisig recipe from grilled pork belly! Crunchy and spicy just the way it should be. | www.foxyfolksy.com

Unfortunately, or fortunately, in Armin’s case, I did not find any pig’s head here in Germany to use for this recipe of Pork Sisig so I had to settle with pork belly ;-).

 You cannot believe how happy I was when I was done making this dish. I felt really proud of myself, not that it is difficult to make, it really isn’t, but because it tasted so much like the Sisig I know and love back home in Pampanga, I was quite happy. 

It is not saucy like the ones they make in the sizzling plates, nor does it contain mayonnaise and the ingredients are so much more simple.

Note also that since I used pork belly, I skipped the boiling part and just marinated the belly before grilling.

I didn’t want to overcook the meat by cooking it 3 times (boiling, grilling, pan frying) to avoid it from getting dry unlike when you are using pig’s head which has more fats in it that can withstand long and various stages of cooking.    

Sisig is probably the most famous Kapampangan dish ever! Get this easy Sisig recipe from grilled pork belly! Crunchy and spicy just the way it should be. | www.foxyfolksy.com

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5 from 4 votes

Sisig recipe using pork belly

Sisig is probably the most famous Kapampangan dish ever! Get this easy Sisig recipe from grilled pork belly! Crunchy and spicy just the way it should be.
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Course: Main Course
Servings: 4
Calories: 605kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

INGREDIENTS

  • 1 pound pork belly - - sliced about half-inch thick
  • salt and pepper
  • 3 pieces chicken liver
  • 1 big red onion - - finely chopped
  • 1/2 lemon - or 3-4 kalamansi juice
  • 1-2 chili peppers - - minced or 1/4 tablespoon chili flakes
  • 1/2 tablespoon soy sauce
  • 1/8 teaspoon ground black pepper

INSTRUCTIONS

  • Season pork belly slices with salt and pepper. Let it marinate for at least 30 minutes.
  • Grill pork belly and chicken liver until well done. Pork skin should be crispy.
  • Once grilled, chop the pork belly and chicken liver into fine pieces.
  • In a bowl, combine the chopped meat, onions, lemon juice and chili pepper. Season with soy sauce and pepper.
  • Warm it in a pan with a bit of oil if desired. Serve with hot rice.
Nutrition Facts
Sisig recipe using pork belly
Amount Per Serving
Calories 605 Calories from Fat 540
% Daily Value*
Total Fat 60g 92%
Saturated Fat 21g 105%
Cholesterol 84mg 28%
Sodium 164mg 7%
Potassium 268mg 8%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 11g 22%
Vitamin A 2.3%
Vitamin C 11.6%
Calcium 1.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

 

 

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. Ate musta? my question is how to compute nutrition facts… I want to start my home cooking as well, actually it is starting already and i am selling some baked goods, so i can include this on my label…more power po and Thanks again!!!


  2. I’m going to try and make this for Christmas. Question: where in Los Angeles can I buy calamansi? Do the Filipino stores carry this fruit? Thanks

    1. Hi Stanley, I am not sure where exactly but I’ve seen other people in LA were able to get them. But if you can’t find it then lemons should do.


  3. I tried this recipe out two days ago and I absolutely remembered my time back in Pampanga! It’s the closest to the taste I’ve been looking for! I should really trust someone’s recipe from Pampanga, huh? Haha. I’ve had cravings for Sisig and I’m grateful to find your recipe. Thank you, Bebs!

  4. You mention in your introductory section quote: The process of making Sisig involves boiling and then grilling, but in your recipe you don’t mention boiling.

    Do you boil first?

    1. Hi Debbie, the boiling part is required if using a pig’s head but since I used pork belly, I skipped that process. I am glad you pointed that out so I will update my post section to avoid confusion in the future. Thanks!

  5. do you have a recipe for mocha roll cake? l tried searching from your recipes but did not find any. is there any way for you to make it and then post it? make it simple please. thank you.

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