Easy Pork Belly Sisig Recipe

This recipe provides a comprehensive guide on making pork belly sisig, including its ingredients and tips for making it the best.

What is Sisig

“I love Sisig, which is a popular Filipino dish. Among its varieties, I particularly enjoy the Pork Belly version. Traditionally, authentic Sisig includes pork brain to make it creamy. However, I don’t use pork brain in my version of this delicious meal. Instead, I stick to simple ingredients that always please the crowd.”

Pork Sisig is a Filipino dish traditionally made from parts of the pig’s head and liver. These are boiled, chopped, and then grilled or fried with onions, chili peppers, and calamansi juice (or lemon juice). It’s typically seasoned with soy sauce and vinegar and often served on a sizzling plate. Modern variations may use different cuts of pork, such as pork belly, and may incorporate additional ingredients like garlic and mayonnaise.

What is Sisig in English

Sisig” doesn’t have a direct translation in English, but it refers to a method of preparing meat, particularly pork, by chopping and seasoning it with various spices and condiments. It’s often described as a savory, tangy, and spicy dish with a crispy texture.
“Sisig” is pronounced as “see-sig,” emphasizing the first syllable.

What is Pork Belly Sisig Made of?

Each ingredient plays a crucial role in creating the complex and flavorful profile of Pork Belly Sisig, resulting in a dish that is both indulgent and satisfying to the palate.

• Pork Belly: This cut of meat comes from the underside of the pig, known for its rich layers of fat and tender meat. When cooked, pork belly becomes crispy on the outside while remaining succulent and flavorful, making it a perfect base for the Sisig.
• Chicken Liver: This adds a distinct flavor to the meal and adds creaminess to it.
• Onion: Onions add a sweet and slightly spicy flavor to the dish. When sautéed, they become soft and caramelized, enhancing the overall savory profile of the Sisig.
• Chili Peppers: These small but mighty peppers give the Sisig a spicy kick. Depending on personal preference, you can adjust the amount of chili peppers to control the dish’s heat level.

• Calamansi or Lemon: Calamansi is a citrus fruit native to the Philippines, known for its tart and tangy flavor. Lemon can be used as a substitute. The juice of calamansi or lemon adds acidity and brightness to the Sisig, cutting through the richness of the pork.
• Soy Sauce: A staple in Asian cuisine, soy sauce adds depth of flavor and a touch of saltiness. It also contributes to the savory umami taste that complements the other ingredients.
• Garlic: Garlic enhances the savory profile of the Sisig. When minced and sautéed, it releases its aromatic flavor, infusing the dish with a delightful garlic essence.
• Salt and Pepper: These common seasonings enhance the Sisig’s flavors, ensuring a well-balanced and delicious taste. They are added to taste, allowing you to adjust the seasoning according to your preference.

Should Sisig have mayonnaise or not?

• Mayonnaise: Mayonnaise provides a creamy and indulgent texture to the Sisig. When mixed with the other ingredients, it helps bind everything together while adding a hint of richness to the dish.

How to Make Pork Belly Sisig

• Prepare the Pork Belly and the chicken liver: Season both sides of the pork belly with salt and pepper. Line them in the air-fryer basket. Start by cooking the pork belly. You can deep fry them just like the Lechon Kawali, or in my case, I air-fried it. 

• Air fry until the pork belly and liver are cooked through. This takes about twenty-five minutes.

• Chopped the Pork Belly and liver.

• Sauté Aromatics: In the same skillet, sauté the garlic and half of the onion. Add in the soy sauce and vinegar. Let it simmer for three minutes, and turn off the heat.
• Add Creaminess: Remove the pan from the heat and add the chopped chili peppers. Add the remaining onions and, finally, the mayonnaise. You can season it with extra ground pepper and salt if you prefer.

How to Store

If you find yourself with leftovers (though it’s hard to imagine any!), storing Pork Belly Sisig properly will help maintain its freshness and flavor. Allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When ready to enjoy again, gently reheat the Sisig in a pan over medium heat until warmed through, ensuring it doesn’t dry out.