Pork Sisig Recipe | Home Cooking

This is my Pork Sisig recipe, and the method does not involve a hotplate. 😀

Sisig has its roots in Pampanga, one of the food capitals in the Philippines. Sisig has become an all-time Pinoy favorite, be it as pulutan with cold San Mig, or as a meal itself. There is even a festival dedicated to its glorification.

This is my first attempt at Sisig. I modeled my version after those that I have sampled so far. There are the wet, mushy versions with internal organs such as liver, which I don’t like. I prefer the dry Sisig with a bit of crunch. It seems that most people do, because more and more restaurants offer the dry-and-crunchy version. Sometimes, they go too far though, adding chicharon (pork cracklings) instead of crunchy roasted pork skin (which is different – denser and better than chicharon)… Anyway,with my first attempt I discovered that the secrets to yummy Sisig are:

lots of onions, a wonderful cut of pork neck (so tender and sinfully fat!), the smoky flavor from the grill, the distinct tang of calamansi, and a spicy twist from the chili.

Okay, I’m blabbing too much!  Let’s get on with the Pork Sisig recipe!

pork sisig recipe



500 grams pork with some nice fat that’s bad for the heart (I prefer pork neck or batok)

a pair of cartilaginous pig’s ears wouldn’t hurt, as long as they’re well-groomed! For the brave-heart, throw in a piggy snout too… I passed on that because my husband can’t stand it LOL

2 large onions, chopped

3 cloves garlic, chopped

2-4 tbsp calamansi (Filipino lime) juice

as-much-as-you-can-brave chili pepper (siling labuyo), chopped

2-4 tbsp soy sauce

salt and pepper to taste

2 tbsp cooking oil

1 egg

pork sisig recipe kalamansi chilli

Materials: charcoal or electric grill, sizzling plate (or you can innovate like I did with an oven-toaster and aluminum foil, you’ll see later), a pair of tongs, and a very sharp knife!


1. Clean the ears (with giant ear buds… joke!) or you can have the butcher do it for you. Boil the ears along with pork in water until tender. Drain and set aside.

2. Grill pork and ears over hot coals. Don’t overdo it, as they’re already cooked. Just grill until you get the nice smoky flavor and the right amount of singe. An exception are the fat/skin portions, which you must grill until the skin pops and become crunchy.

3. Chop the pork and ears finely. Season with salt, pepper, calamansi juice and soy sauce. Marinate for at least an hour.

4. Heat oil in a pan. Saute garlic, onions and finger chilies over low heat. Add the marinated meat, and keep stirring until dry. Adjust taste by seasoning with more salt/soy sauce if necessary.

5. If you’re like me who doesn’t have a sizzling plate but owns the ever-handy oven-toaster, you can do this:

Line the oven pan with aluminum foil, and pre-heat in oven over HIGH for about 3 minutes.

Take the heated pan out, spread the meat mixture over it, and return to oven (make sure the heating coils on the UP side, if your oven has them, are ON).

Broil for about 2 minutes until the meat sizzles.

Take pan out again, break an egg on top, then put back into the oven to cook for under a minute.

Well, it’s quite tedious, and boring too, as there are no sizzling fireworks! But it worked just fine!

7. Stir immediately while hot to “cook” egg through. This will also give your Sisig a nice consistency. Eat with lots of rice!

Do you have a Pork Sisig recipe to share?

25 thoughts on “Pork Sisig Recipe | Home Cooking

  1. ano ba yan, katatapos ko lang mag-lunch eh, bigla na naman akong nagutom. the pictures looks delish Chats.

    so pwede pala sa oven toaster? oh well, i think it’s much safer pa nga vs. sizzling plates.

  2. Oh my, Chats, that looks so sinful!! Hey, what a handy tip on the over-toaster. I don’t have sizzling plates myself and since I’m not much of a kitchen person (yet), I don’t dare have them lest anything disastrous happens. But sisig hubby and I love, so sisig is on my must-learn-to-cook list too. I’ll let you know when I get to try out your version. 🙂

  3. Hi Feng and May!
    After last night’s dinner, hubby offered to buy sizzling plates so we can do this more often and the professional way daw. I declined nga kasi parang dangerous and “toxic” sya. Baka maisama pa fingers ko sa sizzling sisig, waah! Let me know if you try the recipe. It’s my first attempt, so I’m not so sure with the quantities of the seasonings. Just play it by… tongue! 😀

  4. Sisig addicts kaming mag-asawa. Baka ma-gross out ka pero ang sinisisig namin buong ulo ng baboy (wawa naman si babe). I will show hubby your recipe & picture. April pa kasi kinukulit ko na sya na mag-sisig kami, December pa yata kami huling nagluto. Matrabaho kasi yung paghiwa – pero sulit ‘no?

    Nakakatakam yang picture!

  5. Hi auee! Naku, Ilocano ako at ginagawa naming “dinakdakan” ang buong ulo with the brain pa! Sanay ako sa gross food LOL. Si hubby lang di masikmura hehe. Oo nga, matrabaho maghiwa kaya dapat sharp ang knife para di mahirap.
    Looks like weekly kami magluluto nito! Kinokontrata na ni hubb ang suki sa palengke haha

  6. I love sisig! That looks absolutely delicious. I like ordering sisig when we eat out. At home, we usually prepare those ready-to-cook sisig packs you buy at the grocery but they don’t come close to the ones I order at the restaurant. Thanks for sharing this recipe. I better show this to my husband. 🙂

  7. i haven’t tried sisig in my whole entire life. i must say, am missing a whole lot. parang ang sarap at simple lang ang recipe. we’ll try this when i take vacation in the philippines.

  8. Hi Rach! You’r right, the frozen sisig we buy from supermarkets isn’t as good. Besides, nothing beats home cooking. You’re lucky to have a cooking husband.

    Hi Belle! Give it a try and you’ll know what you’re missing 😀

    Hi Mitchteryosa! Sige lang, go ahead. Let me know how it turns out and if may pwede pang i-improve since it’s my 1st attempt too.

  9. nagcrave ako bigla sa sisig pagkabasa nito kaya kopya agad sa recipe at bili ng ingredients. dinner namin siya kagabi. sabi ni hubby masarap daw . ewan ko kung kelan mauulit kasi ang trabaho pala ;-P thanks for sharing the recipe Chats!

  10. You’re welcome, Faye! Glad it turned out well… Oo, matrabaho nga hehe..
    I just came from the market this morning. I bought batok and ears, and this time the snout too! Sisig for dinner of course!

  11. WOW! This looks really good! I’m copying your recipe and will let you know how it turned out as soon as DH makes it. LOL
    Thanks for posting this!

  12. i’ve been looking for a site that’s truly fun and informative for young moms like me. its quite lucky that i found you (i was just browsing for sisig recipe for a friend who’s dying to cook some). despite the hundreds of sites pretending to be the ONE, i found you. lucky me!

    Hi evma! Thanks for visiting. I hope you found at least something useful here for you 😀

  13. Ah, sisig! I, too, am a fan of the crunchy version…I blame you, Chats, for getting me hooked on it! Every time I go back there, an order of sizzling sisig and a San Mig Light can’t be far behind!

  14. Ah, a return to the Philippines would be great! After three consecutive trips to Italy, I’m about due for a PI fix. Can’t say when, however…it’ll depend on how good I am in saving up the pesos and the vacation time (fortunately, I can carry over my unused vacation time to the following year if I need to use it). But when I finally work it all out, I hope the crunchy sisig and the cold San Mig will be ready for my arrival!

    Ah, they shall be awaiting you. I still have plenty of time to polish my recipe, don’t I?

  15. Yes, you have time to tweak your recipe…I’m not much of a foodie, so your idea of “okay” may equal my idea of “yummy”. If the timeline does get moved up, however, I’ll give you fair warning…

  16. Hi! My hubby and I are also sisig addicts. My sister’s crispy sisig is the best, matrabaho lang gawin pero sulit! It’s been a year since our last sisig, the family moved here in the US so I had to be resourceful. My mom insisted on me not buying those sizzling plates kasi meron daw dito… I wish I didn’t listen. So your oven tip would come in handy for sure. I am cooking sisig now and I kinda borrowed some of your tips… so far it looks, tastes and smells great but I am still waiting for it to come out of the oven. Si hubby kanina pa nakabantay sa sisig… hehehe. Thanks!

  17. Hi there,

    I am writing a blog about Filipino foods and I was wondering if I could use your photo of the pork sisig with your permission. You will be credited for the photo. Please let me know if it’s okay. I’d greatly appreciate it.


  18. Hi!
    My first sisig attempt was celebrated yesterday with much munching and clean plates. But it was soft kind, and it now needs to level up to the addicting crunchy kind.

    I’m going to modify it with your recipe this time. Thanks for this (four-year-old) post!

What do you think of this blog post? Leave a comment here!