🇵🇭 Philippines · Food
Pork Sisig
By eatmundo · August 4, 2026
A iconic sizzling Kapampangan dish made from chopped pork, traditionally including face parts, tossed with aromatics and chili. It is savory, tangy, and boasts a perfect textural contrast between crispy and tender bits.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 1kg of pork belly in water with a pinch of salt for 30 minutes until tender, then drain and pat dry completely.
- 2
Heat 2 tbsp of cooking oil in a heavy skillet over medium-high heat and sear the boiled pork until the edges are deep brown and crispy.
- 3
Remove the pork, let it cool for 5 minutes on a cutting board, then chop it into small, uniform cubes using a sharp chef's knife.
- 4
In the same skillet, sauté the finely minced onion and garlic until translucent and fragrant, being careful not to let the garlic burn.
- 5
Toss the chopped pork back into the skillet, stirring continuously for 2 minutes to incorporate the aromatics evenly.
- 6
Deglaze the pan with soy sauce and vinegar, stirring well to create a cohesive sauce that coats the meat thoroughly.
- 7
Add crushed peppercorns and bay leaves, cooking for another 3 minutes until the liquid reduces into a glossy, dark glaze.
- 8
Serve immediately on a hot cast-iron plate for that classic 'sizzling' experience, traditionally garnished with fresh chili.
Frequently Asked Questions
Can I use other cuts of pork?+
Yes, pork shoulder or cheek is common, but belly provides the best fat-to-meat ratio for crispiness.
Why must the pork be boiled first?+
Boiling ensures the meat is fully cooked and tender before you achieve the crispy texture during the searing process.
How do I avoid a mushy texture?+
Ensure you dry the pork thoroughly after boiling; moisture is the enemy of a good sear.
Is it supposed to be spicy?+
Yes, traditional Sisig requires siling labuyo (bird's eye chili) for a sharp, necessary heat that cuts the richness.
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