How to Make the Perfect Sizzling Pork Sisig
Filipino · Medium · 70 min · 4 servings
Sisig is a quintessentially Filipino sizzling dish made from chopped grilled or fried pork face and ears mixed with onions, chili, and a bright calamansi finish, served on a screaming hot cast iron plate. It is a bold and addictive appetizer or rice topper that is deeply savory, tangy, and slightly spicy all at once.
Why this recipe works
This Sizzling Pork Sisig recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 29g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs pork belly or pork face, boiled and chopped
- 1 medium white onion, finely diced
- 4 pieces Thai bird chilies or siling labuyo, sliced
- 3 tbsp soy sauce
- 4 pieces calamansi or 1 small lime, juiced
- 2 large eggs
Step by step instructions
Step 1: Boil and Crisp the Pork
If starting from raw pork belly, place it in a pot of water with salt, bay leaves, and peppercorns and boil for 40 to 45 minutes until tender. Drain and allow to cool completely, then either grill over hot coals or deep fry in hot oil until the exterior is very crispy and deeply browned.
Step 2: Chop and Season the Meat
Chop the crispy cooked pork into small rough pieces, about half an inch in size. In a large bowl, toss the chopped pork with the soy sauce and calamansi juice. Mix in the diced onion and sliced chilies and stir to combine. Allow the mixture to sit for 5 minutes so the flavors meld together.
Step 3: Heat the Sizzle Plate
Place a cast iron pan or sizzle plate directly over a high flame for 3 to 5 minutes until it is extremely hot and beginning to smoke. Add a small amount of oil or lard to the plate, then pour in the seasoned sisig mixture. It should sizzle and crackle loudly when it hits the hot surface.
Step 4: Add the Egg and Serve
Crack one or two raw eggs directly on top of the sizzling sisig and mix them into the hot pork as they cook, letting the residual heat scramble and incorporate the egg into the dish. Serve immediately and piping hot directly on the sizzle plate with steamed rice and extra calamansi wedges on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork belly or pork face → chicken thighs or tofu for a lighter variation
- calamansi → fresh lime juice or a combination of lemon and orange juice
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not getting the pork crispy enough before chopping, which results in a soft and chewy sisig without satisfying texture contrast
- Using a cold plate to serve the sisig, which eliminates the signature sizzle and causes the dish to cool too quickly
Nutrition facts
Per serving: 520 calories, 29g protein, 6g carbs, 42g fat, 1g fiber.
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