Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pork Sisig
A sizzling dish made from chopped pig's face, ears, and liver, seasoned with calamansi and chili.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Boil the Pork: Place the pork face or belly in a pot with water, salt, and peppercorns. Bring to a boil and simmer for about 45-50 minutes until tender. Drain and pat completely dry.
- 2
Grill/Broil: Grill the boiled pork over hot coals (or broil in an oven) until the skin is charred, blistered, and crispy. Let it cool, then chop it into very fine, small cubes.
- 3
Cook the Liver: Pan-fry the chicken livers in a little oil until fully cooked and slightly browned. Mince them finely.
- 4
Mix and Season: In a large bowl, mix the finely chopped pork and minced liver. Add the diced red onion, chopped chilies, soy sauce, and calamansi juice. Toss well. If using, fold in the mayonnaise to add a creamy binding texture.
- 5
Sizzle and Serve: Heat a cast-iron sizzling plate until smoking hot. Melt a small amount of butter or oil, then immediately pour the sisig mixture onto the plate. Crack a raw egg on top while it sizzles. Mix quickly before eating.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving470
Calories
50 g
Protein
2 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sisig began in Pampanga as a way to use the whole pig, chopping crisped pork face and ears into a sizzling, tart, spicy plate. It rose from humble pulutan, food meant for drinking, into one of the most ordered dishes in the country. The hallmark is contrast: crunchy edges, soft bits, sour calamansi, and chili heat all on one sizzling plate.
Listahan note
This version balances crisp and tender by boiling then crisping the pork, then brightens it with calamansi and chili just before serving so the flavors stay sharp.
Technique cues
- Crisp the pork hard before chopping; soft sisig loses the texture that defines it.
- Add the calamansi and raw egg at the table so the dish stays bright and the egg cooks on the hot plate.
- Chop, do not grind, so you keep distinct textures rather than a paste.
Kitchen flow
- Parallel prep
- Boil and crisp the pork ahead; the final chop and toss is quick.
- Make-ahead
- Cook and chop the pork a day ahead, then crisp and season just before serving.
- Leftover move
- Fold leftover sisig into fried rice or a breakfast hash with an egg.
- Cleanup rhythm
- Use one board for chopping; let the sizzling plate cool before scrubbing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork face or belly
Main protein
Purpose: The mix of skin, fat, and meat gives sisig its crunchy-tender contrast.
Handling: Boil until tender, then crisp on a grill or hot pan before chopping.
Adaptation: Pork belly alone works and is easier to source.
Chicken livers
Richness and bind
Purpose: Add a creamy, savory depth that rounds out the chopped pork.
Handling: Grill or sear, then chop fine and fold through at the end.
Adaptation: Omit for a cleaner flavor, or use a spoon of mayonnaise for creaminess.
Calamansi
Acid
Purpose: Cuts the richness with a sharp citrus lift that defines the dish.
Handling: Squeeze fresh at the table just before eating.
Adaptation: Lemon or lime works when calamansi is unavailable.
Red onion and chili
Aromatic heat
Purpose: Provide crunch, pungency, and the heat sisig is known for.
Handling: Dice fine and fold in off the heat to keep their bite.
Adaptation: Adjust chili to taste; jalapeno gives milder heat.
Raw egg
Finishing richness
Purpose: Cooks on the sizzling plate and binds everything into a silky coating.
Handling: Crack over the hot plate and toss at the table.
Adaptation: Skip it, or use a fried egg on top for the egg-cautious.
Technique notes
- Crisp aggressively before chopping; that crunch is the whole point of sisig.
- Season with calamansi and chili at the very end so the flavors stay vivid.
- Serve on a genuinely hot plate so the egg sets and the edges keep sizzling at the table.
Ingredient swaps
- Liver-free direction
- Skip the chicken livers and add a spoon of mayonnaise for creaminess.
- Egg-free direction
- Omit the raw egg, or top with a fully fried egg instead.
- Lighter direction
- Use lean pork shoulder, crisp it well, and go easy on added fat.
Serve alongside
- Steamed white rice
- Garlic fried rice
- Spiced vinegar
- Calamansi wedges
- Cold lager
- Calamansi soda
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days in a sealed container.
- Reheat in a hot pan to recrisp rather than a microwave, which softens it.
- Freezing is not recommended, as the texture suffers badly.
Equipment
- Pot for boiling
- Grill or heavy skillet
- Sizzling plate or cast-iron pan
- Heavy knife for chopping
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Pork Sisig to your week, check it against your household's allergens, and build the shopping list automatically.
More Filipino recipes
Filipino Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pancit Bihon
Thin rice vermicelli stir-fried with chicken, shrimp, and vegetables in a savory soy-citrus sauce, a fixture at every Filipino celebration.
Filipino Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tapsilog
A hearty breakfast combo of marinated beef (tapa), garlic fried rice (sinangag), and a fried egg (itlog).
Filipino Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kare-Kare
A rich peanut stew typically made with oxtail and vegetables, served with shrimp paste.