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Home > Pork Recipes

Sisig recipe using pork belly

BY :Bebs | Published: 05/18/ 2020 | Updated:09/08/ 2020 | 54 Comments

RECIPE VIDEO PRINT
4.96 from 21 votes
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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
Kapampangan Sizzling Sisig
Print Review

Sisig recipe using pork belly

4.96 from 21 votes
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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course :Appetizer, Main Course
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 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

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 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

Calories: 605kcalCarbohydrates: 4gProtein: 11gFat: 60gSaturated Fat: 21gCholesterol: 84mgSodium: 164mgPotassium: 268mgFiber: 0gSugar: 1gVitamin A: 115IUVitamin C: 9.6mgCalcium: 15mgIron: 0.8mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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.

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  1. Roger Grandy says

    November 07, 2022 at 5:01 am

    5 stars
    I combined this with another recipe and it turned out perfect. Here the the additional items:
    crushed ginger
    coconut milk
    butter
    Mayonnaise

    With the left overs I made some stuffing and mix it together. More Yum!

    Reply
  2. Gemma says

    October 08, 2021 at 9:25 am

    5 stars
    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 🙂

    Reply
    • Bebs says

      October 12, 2021 at 2:08 pm

      You just divide to total yield in the number of servings given and that is it.

      Reply
  3. Noel says

    July 29, 2021 at 2:07 pm

    5 stars
    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.

    Reply
    • Bebs says

      August 19, 2021 at 5:21 pm

      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.

      Reply
    • Maricris says

      November 10, 2021 at 4:10 am

      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 🙂

      Reply
  4. Ditas11 says

    July 25, 2021 at 8:06 am

    5 stars
    Thank you Bebs. I will buy sizzling plate @ amazon & will try this recipe🥰👌
    Greetings from Ditas11

    Reply
    • Bebs says

      July 25, 2021 at 3:08 pm

      Hope you like it, Ditas.

      Reply
  5. Jeni says

    July 21, 2021 at 9:03 am

    My husband doesn't like liver. Are there any substitutes?

    Reply
    • Bebs says

      July 25, 2021 at 3:43 pm

      Just skip the liver in that case. Not the same but would still taste good.

      Reply
  6. Khristine says

    July 20, 2021 at 9:17 pm

    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!

    Reply
    • Bebs says

      July 25, 2021 at 3:50 pm

      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.

      Reply
      • Khristine says

        July 25, 2021 at 4:32 pm

        Thank you, ika rin! Can I air fry the pork belly?

        Reply
        • Bebs says

          July 28, 2021 at 5:40 pm

          Sure you can..😉

          Reply
  7. Richelle says

    July 20, 2021 at 7:22 pm

    Thank you for this recipe. It’s very yummy. We’re eating it for dinner tonight. ❤️😋

    Reply
    • Bebs says

      July 25, 2021 at 3:50 pm

      That is great, Richelle. Happy you like it.

      Reply
  8. Lin says

    June 05, 2021 at 3:12 am

    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.

    Reply
    • Bebs says

      June 06, 2021 at 10:25 am

      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.

      Reply
  9. Carlota says

    April 19, 2021 at 7:18 am

    5 stars
    Hi i tried this just now and it’s really good. Simple but so yummy , my family loves it❤️.

    Reply
    • Bebs says

      April 30, 2021 at 7:43 pm

      Glad you and the family like it, Carlota

      Reply
  10. Jennifer P says

    March 17, 2021 at 4:29 am

    5 stars
    Hi Bebs,
    Can we skip Liver? We’re both not fun of it!

    Thanks for sharing your recipe!

    Jennifer

    Reply
    • Bebs says

      March 23, 2021 at 8:03 pm

      Sure you can, Jen.

      Reply
  11. Karen says

    January 20, 2021 at 8:17 pm

    5 stars
    Hi bebs, can i use chicharong bulaklak? Perhaps just trying to reinvent. Thanks!

    Reply
    • Bebs says

      May 20, 2021 at 11:28 am

      I have not tried it myself, but I will not say no!😉

      Reply
  12. Irish Ong says

    November 27, 2020 at 2:04 pm

    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!

    Reply
    • Bebs says

      November 28, 2020 at 7:39 pm

      Will add this to our list, Irish!

      Reply
  13. Richard evangelista says

    November 24, 2020 at 1:21 pm

    Hi mayap a aldo keka nid to know total cost of that recipe..dakal a salamat

    Reply
  14. Hannah says

    October 02, 2020 at 12:09 am

    Excited to try this! I don't have a grill though. Can I use the oven to bake the liempo and liver?

    Reply
    • Bebs says

      March 23, 2021 at 2:31 am

      Sure you can, Hannah!

      Reply
  15. Mary Costello says

    July 13, 2020 at 11:34 am

    Can liver substitute with kidney? Like lamb kidney? Thank in advance

    Reply
    • Bebs says

      August 12, 2020 at 10:56 am

      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.

      Reply
  16. Ray says

    May 27, 2020 at 10:57 pm

    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

    Reply
    • Bebs says

      June 02, 2020 at 1:38 am

      Hi Ray, I am with Cloudways. They are great and they are very affordable especially if your site is growing big.

      Reply
  17. Lani says

    May 25, 2020 at 8:10 am

    5 stars
    Made this tonight and the sapin-sapin. Your recipes are on point! The whole family enjoyed it. Thanks!

    Reply
    • Armin says

      May 25, 2020 at 9:45 am

      Hi Lani, happy to hear that and thanks for the feedback, I really appreciate that!

      Reply
  18. Emily says

    May 17, 2020 at 3:07 am

    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

    Reply
    • Bebs says

      May 18, 2020 at 3:42 pm

      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.

      Reply
  19. Paige Esbrook says

    May 08, 2020 at 11:39 pm

    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!

    Reply
    • Bebs says

      May 10, 2020 at 1:22 am

      Your additins sounds wonderful, Paige. Glad that you like this Filipino dish.

      Reply
  20. Renz Mendez says

    April 14, 2020 at 5:42 pm

    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!

    Reply
  21. Joy says

    September 20, 2019 at 5:40 am

    Hi! Would you have any recommendations on cooking this using pigskin (body)?

    Reply
    • Bebs says

      September 21, 2019 at 11:26 am

      Hi Joy, the same procedure should work. Just make the skin crispy when grilled.

      Reply
  22. RHON says

    January 05, 2019 at 12:00 am

    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!!!

    Reply
    • Bebs says

      January 05, 2019 at 12:33 am

      Hi Rhon, I do not do it myself, the recipe plugin does the calculation for me.

      Reply
    • Neil says

      March 18, 2019 at 6:10 am

      You can use myfitnesspal. Create a recipe there, add ingredients and choose how many servings.

      Reply
  23. Stanley says

    December 09, 2018 at 1:05 pm

    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

    Reply
    • Bebs says

      December 09, 2018 at 1:55 pm

      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.

      Reply
  24. Roo says

    April 09, 2018 at 10:03 pm

    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!

    Reply
    • Bebs says

      April 10, 2018 at 10:55 am

      Thanks for the comment Roo! Glad to be of help 😉

      Reply
  25. Debbie says

    March 31, 2018 at 6:59 am

    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?

    Reply
    • Bebs says

      March 31, 2018 at 10:45 am

      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!

      Reply
  26. Isabel says

    November 10, 2017 at 12:34 pm

    5 stars
    Ich versuche Mal nach zu machen bebbs.. hmmm lecker

    Reply
  27. Linde Bee says

    November 03, 2017 at 4:12 pm

    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.

    Reply
    • Bebs says

      November 03, 2017 at 5:03 pm

      Not yet, but now that you've mentioned it...I will add it to my list!

      Reply

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