Sisig

Sisig is a sizzling Filipino dish of chopped, seasoned pork, traditionally made from pig's head and liver, grilled or boiled then chopped fine and finished on a scorching hot plate with calamansi, chili, and often a raw egg cracked on top tableside. It originated in Pampanga, credited to a cook named Lucia Cunanan, who turned an underused cut into something people specifically travel for.

The name comes from a Kapampangan word meaning to snack on something sour, which is why calamansi or vinegar is non-negotiable in a proper version; without that acidity, sisig is just chopped pork.

Most sisig served outside the Philippines today, and plenty within it, uses pork belly or pork shoulder for convenience instead of the head and liver combination. That substitution is fine for a home kitchen, but it changes the texture contrast that made the original distinctive: crisp edges against softer, richer bits from the liver.

What Actually Matters

The pork needs to hit a screaming hot pan or plate right before serving, not just a warm one, for the sizzle and the slightly charred edges that define sisig. A tablespoon of butter or oil in a cast iron pan heated until it's nearly smoking, with the chopped pork tossed in for just long enough to crisp certain edges, is what separates sisig from a plain pork stir fry. Do it in a lukewarm pan and you get warmed leftovers, not sisig.

Sisig Recipe

Serves 4 | Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour

• 1 1/2 pounds pork belly and pork shoulder, mixed
• 1/4 pound chicken liver (or pork liver)
• 6 cups water
• 1 onion, halved, plus 1/2 cup finely diced onion
• 3 cloves garlic, smashed, plus 2 cloves minced
• 1 bay leaf
• 1 tablespoon salt
• 2 tablespoons mayonnaise
• 3 tablespoons calamansi or lime juice
• 2 tablespoons soy sauce
• 2 to 3 green chilies, minced
• 1 tablespoon butter
• 1 raw egg (optional, for serving)

1. Place the pork belly and shoulder in a pot with the water, halved onion, smashed garlic, bay leaf, and salt. Bring to a boil, then simmer for 35 minutes, until tender.
2. Add the liver in the last 5 minutes of simmering, just to cook it through without overcooking. Drain and let everything cool slightly.
3. Grill or sear the boiled pork over high heat until the edges char, about 3 minutes per side. Chop the pork and liver very finely by hand.
4. In a bowl, combine the chopped pork and liver with the diced onion, minced garlic, mayonnaise, calamansi juice, soy sauce, and chilies. Mix well.
5. Heat the butter in a cast iron pan or sizzling plate over high heat until it just starts to smoke. Add the pork mixture and toss for 2 minutes to crisp some edges and heat through.
6. Serve immediately, still sizzling, with a raw egg cracked on top if using; stir it in tableside so it cooks slightly from the residual heat.

Nutrition (Per Serving, Estimated)

This is a calculated estimate based on standard ingredient values, not a lab-verified figure.

Tips and Variations

A version using pig's ears adds extra cartilage crunch if you want something closer to the traditional texture. If chicken liver isn't your preference, it can be left out entirely, though the dish loses some of its signature richness. Leftover sisig loses its sizzle in the refrigerator; reheat in a very hot pan rather than a microwave to bring back some of the crisp edges.

Frequently Asked Questions

Do I have to use pig's head for real sisig?

No. Pig's head and ears give the traditional texture, but pork belly and shoulder make a very good, accessible home version.

Why does sisig always come sizzling?

The hot plate finish is part of the dish's identity, not just presentation. It's what gives the pork its final crisp edges right before it hits the table.

What does the raw egg do?

It adds richness and slightly thickens the mixture as it's stirred in, cooking gently from the heat of the pan and the pork.

Is sisig always this sour?

Yes, the calamansi or vinegar is essential. The name itself references that sourness, and without it the dish tastes flat.

Can I make this ahead of time?

You can boil and chop the pork a day ahead, but do the final sear and sizzle step right before serving for the right texture.

More From Wine Drop Cookery

This works well alongside chicken adobo on a shared table, or browse more of the Filipino recipe collection. For a cast iron pan that holds real heat, check pots and pans, plus kitchen essentials and the full product collection.

Who Is Writing This

I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.

If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.

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