Sisig Recipe

Prepare pork

If using pork belly and ears, rinse and pat dry. Cut pork belly into 1-inch chunks. If using ears, slice into 1/4-inch wide strips. This helps even cooking and makes final chopping easier.

Boil pork

Place pork belly (and ears, if using) in a pot and add enough water to cover. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until tender, about 30–45 minutes depending on thickness. Skim any scum. Drain and reserve 1/4 cup of cooking liquid.

Cool and chop

Let pork cool slightly until you can handle it. Finely chop or mince the boiled pork into small bite-sized pieces (or roughly shred). For a crispier texture, pat pieces dry with paper towels.

Prepare aromatics

Peel and finely chop the onion and shallots. Mince the garlic. Thinly slice the green and red chilies (remove seeds if you prefer less heat). Slice spring onions thinly, keeping white and green parts separate.

Crisp the pork

Heat a large skillet or cast-iron pan over medium-high heat. Add 1–2 tbs vegetable oil. When hot, add the chopped pork in a single layer. Let sit undisturbed 2–3 minutes to get a good sear, then stir and continue to fry until edges are browned and slightly crisp, about 6–8 minutes total. If pieces are fatty, drain excess rendered fat but reserve 1 tbs in pan for flavor.

Sauté aromatics

Push the pork to one side of the pan. Add butter to the cleared side; when melted, add minced garlic, chopped shallots, and onion whites. Sauté 2–3 minutes until fragrant and softened but not browned. Stir everything together.

Deglaze and season

Add soy sauce and fish sauce, stirring to deglaze the pan and coat the pork. If pan seems dry, add up to 2 tbs reserved cooking liquid. Sprinkle sugar, black pepper, and chili flakes (if using). Taste and adjust salt/soy sauce as needed. Cook 1–2 minutes to concentrate flavors.

Add citrus and mayonnaise

Remove pan from heat. Immediately stir in calamansi (or lemon/lime) juice and mayonnaise until well combined; the heat will slightly warm the mayo and create a glossy coating. Add 1 tbs butter if you prefer richer flavor and stir to melt.

Adjust seasoning and garnish

Taste and adjust: more calamansi for brightness, more soy or fish sauce for saltiness, or extra mayo for creaminess. Sprinkle sliced green chilies, red chili (if using), and chopped spring onion greens on top.

Serve

Transfer sisig to a warm serving plate or traditional sizzling plate. Serve immediately with steamed rice and extra calamansi or lemon wedges on the side.