Pork Belly Sisig

Pork belly sisig is a tangy and savory Filipino dish, made to be enjoyed and shared with a group. Pair this with an ice-cold drink and serve as a snack or as the main dish!

What is pork belly sisig?

Sisig (pronounced see-sig) is a Filipino pork dish (specifically hailing from the Pampanga region of the Philippines), typically seasoned with calamansi or lime juice, and sauted with aromatics like onions, garlic, and chilies. It’s tangy, savory, and slightly spicy: the perfect pairing with an ice cold beer!

Traditional sisig was made from pig parts (mainly its cheeks and ears), which dates back to the American occupation in the Philippines. Pig heads were sold for incredibly cheap back then, since the U.S Air Force stationed in the area had no use for them when preparing meals.

Nowadays, sisig has evolved tremendously to include various protein variants; from chicken, tuna, squid, and even tofu (my personal favorite). Even then, you’ll still see the traditional version being sold almost everywhere in the Philippines, even in Western Filipino restaurants.

If you’re still feeling reluctant or intimidated with using a whole pig’s head to make sisig, this pork belly version would be the closest you’d get to the traditional version!

A popular bar food

Sisig falls under what the Filipinos call “pulutan“, which are similar to Spanish tapas. They’re small portions of food, usually meant to be shared with a group of people out for a night of drinking.

It’s typically served on a sizzling plate to keep the food warm and to allow the pork to crisp up just a little more on the bottom. Additional toppings are finally added, like most notably, a fried egg on top, which you would normally mix along with the pork to further enhance its richness.

Instructions for pork belly sisig

Prepare the pork belly:

In a pot, combine together the pork belly, onions, garlic, bay leaves, black peppercorns, and just enough water to just cover the pork.

Bring this to a boil, remove any scum that floats to the surface, and let it simmer for 45-50 minutes, or until the pork belly is tender and cooked through.

Once tender, drain the boiling liquid, and let the pork belly air dry in the fridge for at least one hour to overnight.

Prepare the pork belly sisig:

Airfry the pork belly at 350 F for around 30-50 minutes until crispy, flipping occasionally. Chop the pork belly into small, bite-sized pieces. Set aside.

*You may also choose to oven bake the pork belly at 350 F for 60-90 minutes, or deep fry (the quickest method!) for 5-10 minutes.

Melt the butter in a pan over medium heat. Saute the onions until soft and translucent, about 5 minutes. Add in the garlic and Thai chilies, and continue to saute for another 2 minutes until the garlic is golden and fragrant.

Add in the liver, and cook until the liver is fully cooked through, about 5-7 minutes.

Finally, toss in the chopped crispy pork belly. Season with calamansi juice, liquid seasoning, oyster sauce, and salt and pepper to taste. Continue to stir fry until the pork is fully coated, and the sauce has reduced slightly, about 3-5 minutes.

Serve over a sizzling plate. Top with red onions, green onions, chili peppers, and a fried egg. Enjoy!

Looking for more weeknight meal ideas? Here’s a couple you might love:

• Crispy Tofu Sisig
• Honey Walnut Shrimp
• Asian Oven-Baked Ribs
• Coconut Chicken Adobo