Cooking Lucid
Pork Sisig
Sizzling chopped pork face and belly with onions, chili, and calamansi on a hot cast-iron plate. The ultimate Filipino bar food — crispy, tangy, and addictive.
Prep 20 min
Cook 40 min
Total 1h
Serves 6
Ingredients
Step 1 — Cook the pork
- 2 lbs pork belly
- 1 lb pork ears or jowl (optional)
- 1 onion (halved)
- 4 bay leaves
- 1 tbsp salt
- 1 tbsp peppercorns
Step 2 — Sisig seasoning
- 2 onions (diced)
- 4 chili peppers (minced)
- ¼ cup soy sauce
- ¼ cup calamansi or lemon juice
- 2 tbsp mayonnaise
- 1 tbsp butter
- 1 egg (optional)
Step 3 — Serve
- Sizzling plate (cast iron)
- Steamed white rice
Instructions
- 1
Boil and chop the pork
Boil pork belly (and ears if using) with onion, bay leaves, salt, and peppercorns until tender, about 45 minutes. Cool, then chop into small pieces. For extra crispiness, grill or pan-fry chopped pork until edges are golden.
- 2
Sizzle it up
Heat a sizzling plate until smoking. Melt butter, add chopped pork, onions, and chili. Toss with soy sauce and calamansi. Stir in mayonnaise off heat.
- 3
Serve
Top with a raw egg if desired — it will cook on the hot plate. Serve immediately with steamed rice.
Nutrition per serving: 520 cal · 28g protein · 8g carbs · 42g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
