Sisig is probably the most famous Kapampangan dish ever! Get this easy and authentic Sisig recipe using grilled pork belly! Crunchy and spicy just the way it should be.
What is Sisig?
Sisig is probably the most famous Kapampangan dish in the Philippines that is also gaining a lot of attention worldwide. You would easily find it in the menus of most restaurants, bars, or even common small food stalls called, Carinderias.
The Sisig that most people know is a modern-day version of what it was in earlier years. The Kapampangan word 'sisig' actually means to snack on something sour (normally unripe fruit in vinegar dressing). It was originally a very sour dish because of all the vinegar and/or calamansi juice in it. It was not until later that pork or other meat was used.
Sisig was re-invented and became what it is today, thanks to the ingenious thinking of Lucia Cunanan a.k.a."Aling Lucing" who served it in her carinderia in Angeles City. She thought of a way to make use of the pigs' heads that would rather be thrown away by the commissaries who prepared the meals for the American troops when they occupied the Clark Airbase. It became quite popular as "pulutan" or beer-food in this late-night joint. Later on, the idea of serving it on a sizzling plate was introduced by a rival, Benedicto Pamintuan. Not one to be left behind, Aling Lucing also started to serve her sisig in the same manner.
In Pampanga, it is also common to eat it as a viand, to be eaten with rice. But as a "pulutan' it is normally served on a sizzling plate and in other areas topped with raw egg. This, however, is not a norm in Pampanga and definitely no mayonnaise.
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. The one from Pampanga, with or without the sizzling plate, plain and simple without all the extra trimming, is still the best in my humble opinion. I don't say that because I am from Pampanga, but it is just a known fact.
How to make authentic yet easy Pork Sisig?
The process of making the popular present-day Kapampangan Sisig involves boiling and then grilling the meat. It is then chopped into fine bits and the rest of ingredients are added. Grilled chicken liver is also added for flavor and creaminess.
This is not as saucy like the ones they make restaurants, nor does it contain mayonnaise and the ingredients are so much more simple.
To make it more authentic, you can use pig mask and ears. But I chose to use pork belly for this recipe. That way, Armin can also eat it. It also tastes very similar but not as fatty. I skipped the boiling part and just marinated the belly before grilling. You don't want to overcook the meat by cooking it 3 times (boiling, grilling, pan-frying, or sizzling) 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.
Want more delicious Kapampangan dishes? Try these...
Sisig recipe using pork belly
- 1 pound pork belly - sliced about half-inch thick
- salt and pepper
- 3 pieces chicken liver
- 1 big red onion - finely chopped
- ½ lemon or 3-4 kalamansi juice
- 1-2 chili peppers - minced or ¼ tablespoon chili flakes
- ½ tablespoon soy sauce
- ⅛ teaspoon ground black pepper
- 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 small 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. Alternatively, heat a sizzling plate and add a some butter or margarine. Add the Sisig and serve while still sizzling hote.
This recipe was originally published in May 2015. Updated in May 2020 to include new photos and recipe videos and additional information. The recipe remains the same.
Roger Grandy says
I combined this with another recipe and it turned out perfect. Here the the additional items:
With the left overs I made some stuffing and mix it together. More Yum!
Hi! I love this recipe! Easy to make and super delicious! Thanks for sharing. By the way, how much in 1 serving? Trying to count my carbs 🙂
You just divide to total yield in the number of servings given and that is it.
Hello Bebs! My two sons love sisig, so much so it is their comfort food. I'm always out for work on weekdays and normally cook around five or six dishes and store those in the fridge/freezer and everyday they just pick the dish they want and reheat it in the microwave. Do you have any suggestion for me to best store the sisig in such a way it will maintain its quality (texture, taste, etc.) once reheated? Thank you so much.
Hi Noel, the only thing I can think of getting it back (or close) to its original state is to reheat using a pan and let it sear a bit without stirring. You can also do it in the oven to get a bit of the crisp back.
I use my air fryer. Line the bottom of the air fryer with tin foil, add your sisig. Turn on air fryer @ 400 for about a few minutes or until desired crispness is achieved 🙂
Thank you Bebs. I will buy sizzling plate @ amazon & will try this recipe🥰👌
Greetings from Ditas11
Hope you like it, Ditas.
My husband doesn't like liver. Are there any substitutes?
Just skip the liver in that case. Not the same but would still taste good.
Hi Bebs! I recently moved to the US and I’ve never really cooked and your blog has been helping me out a lot. I love your recipes even when I was still in the PH as I tried making maja blanca, spanish bread and pandesal. I am so excited to try your sisig recipe as I am from Pampanga (Angeles City) too! Been craving it but there are no nearby Filipino restos from where I live now.. I hope to see more Filipino recipes from you. I look forward to your uploads on Youtube as welll!
Hi Cabalen! I know how it feels to move far away and I am glad our recipes here give you a taste of our home to comfort you! Mimingat ka lagi.
Thank you, ika rin! Can I air fry the pork belly?
Sure you can..😉
Thank you for this recipe. It’s very yummy. We’re eating it for dinner tonight. ❤️😋
That is great, Richelle. Happy you like it.
Hi. I like your grill and of course your many recipes! May I know what kind of grill you are using and where can I buy it? Thanks.
Hi Lin, you mean the electric grill? You can get it almost anywhere, like in mall's department stores,kitchen section, or sometimes in hardware (Ace, Handyman). But the easiest would be online.
Hi i tried this just now and it’s really good. Simple but so yummy , my family loves it❤️.
Glad you and the family like it, Carlota
Jennifer P says
Can we skip Liver? We’re both not fun of it!
Thanks for sharing your recipe!
Sure you can, Jen.
Hi bebs, can i use chicharong bulaklak? Perhaps just trying to reinvent. Thanks!
I have not tried it myself, but I will not say no!😉
Irish Ong says
Hi Bebs! Love your authentic Pinoy recipes and have been trying them out here in Hong Kong.
I'm cooking a Christmas dinner for people who do not know Filipino cuisine and I'd love them to try Bangus Sisig. If you can share a recipe for this, it would be perfect 🙂 Hoping to see one in your blog very soon!
Will add this to our list, Irish!
Richard evangelista says
Hi mayap a aldo keka nid to know total cost of that recipe..dakal a salamat
Excited to try this! I don't have a grill though. Can I use the oven to bake the liempo and liver?
Sure you can, Hannah!
Mary Costello says
Can liver substitute with kidney? Like lamb kidney? Thank in advance
I have not tried kidney for sisig. It does not taste the same as the liver but I guess it could still be used as substitute.
I love sisig, its been one of my favorite, same with kinilaw.
My wife is an avid fan of yours.
I too have a site, for my realty. I sometime have issues with my hosting. Just curious what hosting do you use?
Thanks and God Bless
Hi Ray, I am with Cloudways. They are great and they are very affordable especially if your site is growing big.
Made this tonight and the sapin-sapin. Your recipes are on point! The whole family enjoyed it. Thanks!
Hi Lani, happy to hear that and thanks for the feedback, I really appreciate that!
When using chicken liver is it possible to substitute it with chicken liver paste to make it easier? Or does the recipe only work with fresh grilled chicken liver?
I am Vietnamese and recently tried sisig and am in love with it! Unfortunately due to covid my favorite Filipino restaurant is closed for business so I am trying to fill my cravings! Haha
Hi Emily, the grilled chicken liver has a distinct flavor but, of course, you can try to use a little liver paste as a substitute.
Paige Esbrook says
I made this for dinner last night, added some scallions and cilantro and a little black garlic vinegar for extra sourness. Served with rice and topped with a fried egg. It was so good, I was angry when it was gone! I'd never heard of sisig, was just looking for a way to use some chicken livers. Thanks for the recipe!
Your additins sounds wonderful, Paige. Glad that you like this Filipino dish.
Renz Mendez says
I've tried this recipe at home it tastes similar to the best sisig Pampanga, definitely gonna try these a couple more times! thanks for sharing this recipe!
Hi! Would you have any recommendations on cooking this using pigskin (body)?
Hi Joy, the same procedure should work. Just make the skin crispy when grilled.
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!!!
Hi Rhon, I do not do it myself, the recipe plugin does the calculation for me.
You can use myfitnesspal. Create a recipe there, add ingredients and choose how many servings.
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
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.
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!
Thanks for the comment Roo! Glad to be of help 😉
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?
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!
Ich versuche Mal nach zu machen bebbs.. hmmm lecker
Linde Bee says
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.
Not yet, but now that you've mentioned it...I will add it to my list!