Filipino Pork Sisig is a bold, sizzling classic made for busy nights when you want big flavor without fuss. This recipe delivers crisp pork, bright citrus, and savory depth in a dish that feels both indulgent and deeply comforting.
Filipino food is super comforting by nature, and Filipino Pork Sisig is one of those dishes that feels like a big warm hug every time. It’s comfort after long days and laughter shared around the table.
The sound of sisig cooking alone takes me back. Pork sizzling in a hot pan meant dinner was close, and that familiar aroma wrapped around me in a safe sense of home.
I grew up eating my mom’s and lola’s Filipino cooking, where nothing was rushed and nothing was wasted. Sisig showed up when there were leftovers to use and people to feed. It was rich, bright, and deeply satisfying in a way only home cooking can be.
Now, I make it for my own busy life, still craving that same warmth and familiarity. This dish nourishes the soul. Make it for your family, and you’ll see how it carries tradition, care, and the quiet joy of cooking something that brings a sense of warmth and belonging.
Table of Contents
What is sisig?
Pork sisig comes from Pampanga in the Philippines. It’s a region often called the country’s culinary heart.
Filipinos began making sisig as a way to use every part of the pig. It has evolved into a beloved sizzling dish found in homes, carinderias, and late-night gatherings across the country.
Why you’ll love this family favorite recipe!
This is the kind of recipe that earns a spot in your regular rotation! Bold flavors, flexible timing, and just enough indulgence to make an ordinary evening feel special.
- This is a fast recipe, once the pork is cooked.
- It uses simple ingredients with bold payoff.
- Sisig feels special without being complicated.
- It is flexible and forgiving on busy nights.
- Pair this sizzling Filipino dish easily with rice, salads, or small plates.
Ingredient notes
You can find most of the ingredients at your local grocery store, or at your local Asian market.
- Cooking oil – Use vegetable oil or any other neutral cooking oil.
- Chicken liver – An ingredient that gives sisig its distinct flavor and texture. You can always leave out the chicken liver entirely,
- Pork – Tradition sisig is made with pork face or ears, but you can use cubed pork shoulder or pork belly.
- Citrus – Calamansi is classic Filipino fruit, and you can usually find calamansi juice at Asian markets. But lime or lemon juice also works beautifully.
- Aromatics – Red onion and garlic add bite and sweetness.
- Soy sauce – Adds depth and salt without overpowering the pork.
- Mayo – Mayonnaise adds extra creaminess and richness to sisig. Just a couple of tablespoons goes a long way.
- Egg – Added at the end. You can always leave eggs out, but honestly, I think they complete the dish!
- Heat – Thai chiles or bird’s eye chiles are totally optional. Use them if you want a little (or a lot or) heat; omit them completely if you want this to be a mild dish.
Step-by-step instructions
Sisig is fairly easy to make. I’ve included step-by-step photos below to help you make this dish.
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
1. Add chicken livers to a food processor.
2. Pulse until smooth. Set Aside.
3. Heat a large skillet or cast iron pan until very hot, then cook the pork until browned.
4. Remove pork (I use a spider strainer) and transfer to a plate.
5. Add garlic and onions, stirring just until fragrant and slightly softened.
6. Return the pork to the skillet.
7. Add the chicken livers.
8. Pour in the soy sauce.
9. Add the calamansi juice (or lime or lemon juice). Then mix well to coat every piece.
10. Add chiles (if using).
11. Add the mayo and stir all together to combine.
12. Gently crack in the eggs and cook just until the whites are set.
Serve while sizzling hot.
Marlynn’s Tip
Make it chicken sisig instead
You can also make chicken sisig instead of pork sisig. Simply substitute chopped chicken thighs for the pork in this recipe. I do not recommend using chicken breast, as they do not add the same level of richness that this dish requires.
Recipe FAQs
It can be as mild or as fiery as you want it to be! Add more chiles if you want the heat. Use less chiles or completely omit the chiles if you want this to be a mild dish.
Yes. Cook the pork in advance and crisp it just before serving.
Yes. The egg is traditional but optional and still delicious without it.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving suggestions
Pork sisig is best served sizzling in a cast iron skillet with steamed jasmine rice or Filipino garlic rice.
You can also spoon it into lettuce cups for a lighter meal.
Pair it with lumpia and pancit to enjoy a complete Filipino meal. Or serve it with a crisp cucumber salad, or air fryer cabbage to balance the richness.
🍷 🥂 Wine pairings
Like many Filipino recipes, you can pair this pork sisig with either a white wine or a red wine.
White Wine: Dry Riesling
Bright acidity and subtle sweetness cool the heat and cut through the richness of the pork. I love a good dry Riesling with most Filipino food!
Red Wine: Beaujolais
Light body and juicy red fruit complement the savory, crispy edges without weighing the dish down.
More Filipino recipes
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Chicken Kare Kare
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Filipino Pork Adobo
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Chicken Inasal
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Filipino Sisig
Equipment
Ingredients
- ¼ pound chicken livers
- 2 Tablespoons vegetable oil, or other neutral cooking oil
- 1 – 1.5 pounds skinless, boneless pork shoulder, chopped into small 1-inch pieces, or pork belly
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 garlic cloves, minced
- ½ small red onion, finely minced
- ¼ cup soy sauce
- ½ cup calamansi juice, or lime or lemon juice
- 1 teaspoon thai chiles, seeded and thinly sliced, optional
- 2 Tablespoons mayonnaise
- 4 large eggs
- 1 Tablespoon scallion, thinly sliced on the bias, for garnish, optional
Instructions
- In a food processor, blend the chicken livers until smooth. Spoon into a bowl and refrigerate.
- In a large cast iron skillet, heat the oil over medium-high heat.
- Season the pork evenly with the salt and pepper. Add to the skillet and sauté for about 4 minutes, or until just cooked. Then use a slotted spoon or spider strainer to transfer the cooked pork to a separate plate lined with paper towels.
- Add the garlic and onions to the skillet. Sauté over medium heat for 1 to 2 minutes, just until the garlic and onions are soft and fragrant.
- Return the pork to the skillet.
- Add the pureed chicken livers, soy sauce, calamansi juice, chiles, mayonnaise. Stir to combine, then increase the heat to boil.
- Break the eggs into the pan, lower the heat to a simmer, cover, and cook until the whites of the eggs are cooked, about 3 minutes.
- Garnish with sliced scallions, if you wish. Serve sizzling hot.
Notes
- CALAMANSI: You can find calamansi juice at most Asian markets or online. You can also substitute lime juice or lemon juice.
- CHICKEN LIVERS: You can make this dish without the chicken livers.
- THAI CHILIES: you can leave these out or use less for a mild dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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