By eatmundo · August 4, 2026
🇵🇭AI-generated imageSame ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Pork Sisig. The percentage is the share of ingredients the two recipes have in common.
Coffee Braised Pork Belly (Gopi-Suyuk)In South Korea · same ingredients71%
Su YukIn South Korea · same ingredients53%
Mackerel in EscabecheIn Portugal · same ingredients50%
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.
According to eatmundo's ingredient comparison, the closest dish to Pork Sisig from another cuisine is Coffee Braised Pork Belly (South Korea): the two share 71% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Put 1kg of pork belly in a pot with 2 litres of water, 1 tbsp of peppercorns, 3 bay leaves and a pinch of salt. Bring to a boil, then simmer for 50 minutes until tender. Drain, discard the bay leaves and peppercorns, and pat the pork completely dry.
- 2
Grill the boiled pork over hot coals, or broil it on a rack 10 cm below a preheated broiler on high, for 8 minutes per side, until the skin and edges are charred and crispy. Spread the pieces out so they crisp rather than steam.
- 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
Heat 2 tbsp of cooking oil in a heavy skillet over medium-high heat. Sauté the finely minced onion and garlic with 2 finely chopped bird eye chilies 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
Add 60ml of soy sauce and 30ml of vinegar and toss over high heat for 2 minutes, until the liquid is absorbed and the pork edges crisp again.
- 7
Squeeze in the juice of 6 calamansi, toss for 1 minute more, then taste and adjust with salt.
- 8
Serve immediately on a hot cast-iron plate for that classic 'sizzling' experience, topped with the remaining 2 bird eye chilies, sliced.
Frequently Asked Questions
What is Pork Sisig?
Pork Sisig is a popular Filipino dish originating from Pampanga made primarily from chopped pork belly, seasoned with garlic, onion, chili, calamansi, soy sauce and vinegar. It is typically served on a sizzling plate and consumed as a main course or a popular appetizer known as pulutan.
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 grilling 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.
🇵🇭AI-generated image
