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Sisig recipe using pork belly

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.

Sizzling sisig on a sizzling plate

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.

Ingredients for Sisig

Modern Sisig

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.

Pork Sisig Kapampangan

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.

Sisig made from pork belly

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…

Kilayin with pork lungs, meat and liver
This Kapampangan delicacy, Kilayin, packs surprisingly great flavors all in its simplicity.
A Kapampangan delicacy of spicy pork lungs dish.
Bopis, or “Pulutok” in Kapampangan is a delicious dish of unique and bold flavors!

Try this special Pork Asado Kapampangan recipe from my hometown for a traditionally delicious Filipino dish.
Pork Asado Kapampangan is not sweet but cooked in tomato sauce and other stuff that makes it really special.
Authentic Pork Sisig Kapampangan

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Kapampangan Sizzling Sisig
4.88 from 8 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.
Print Rate
Course: Appetizer,Main Course
Cuisine: Filipino
Keyword: pork sisig,sisig,sizzling sisig
Servings: 4
Calories: 605kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 pound pork belly– sliced about half-inch thick
  • salt and pepper
  • 3 pieces chicken liver
  • 1 big red onion– finely chopped
  • 1/2 lemonor 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


  • 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.


Nutrition Facts
Sisig recipe using pork belly
Amount Per Serving
Calories 605 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 21g105%
Cholesterol 84mg28%
Sodium 164mg7%
Potassium 268mg8%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 1g1%
Protein 11g22%
Vitamin A 115IU2%
Vitamin C 9.6mg12%
Calcium 15mg2%
Iron 0.8mg4%
* 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.

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.



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. 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

  2. Hi!
    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

    1. 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.

  3. 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!

  4. 5 stars
    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!

  5. 5 stars
    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!!!

  6. 5 stars
    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.

  7. 5 stars
    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!

  8. 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!

  9. 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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