Ulam · Pampanga's Bar Food Export

Pork Sisig

Name: Pork Sisig
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 servings
Cuisine: Filipino
Ingredients: 2 lbs pork face or pork belly and pork shoulder; 1 onion, halved; 4 cloves garlic; 1 bay leaf; 1 tsp peppercorns; 1 cup mayonnaise (optional); 1 small red onion, finely diced; 3-4 Thai chilies, minced; 3 tbsp calamansi juice or lime juice; 2 tbsp soy sauce; 1 egg, per serving; Salt and pepper, to taste

🥩 True Keto

Chopped, char-grilled pork tossed with onion and chili, sizzled on a hot plate, and finished with calamansi and a raw egg stirred in tableside. Invented in Pampanga, ordered everywhere.

By: Andrew Arcangel | Last Updated: September 27, 2026

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Total time1 hr 20 min

Servings4

DifficultyModerate

Dietary noteGluten-free option

Good forThe Fiesta Table

Sisig is credited to Aling Lucing of Angeles City, Pampanga, who popularized it as a way to use pig's face and offal — parts that were otherwise discarded — chopped fine and sizzled with onion, chili, and calamansi. This version uses more accessible cuts (pork belly and shoulder), but keeps the technique that makes it sisig: char, chop, sizzle, egg.

What makes sisig different

The dish lives or dies on texture — pieces should be small enough to scoop with rice but still have some bite and char from the grill. The raw egg cracked on top right before serving isn't just for looks: stirred in while the plate is still sizzling, it cooks into the pork and turns the whole dish into something closer to a rich, savory scramble.

Ingredients

Serves 4

2 lbs pork face, or pork belly and shoulder combined
1 onion, halved
4 cloves garlic
1 bay leaf
1 tsp peppercorns
1 cup mayonnaise (optional, for a creamier style)
1 small red onion, finely diced
3-4 Thai chilies, minced
3 tbsp calamansi juice or lime juice
2 tbsp soy sauce
1 egg, per serving
Salt and pepper, to taste

Short on time? Chopped lechon kawali leftovers make a fast shortcut — skip straight to charring and chopping.

Instructions

Boil the pork. Simmer pork with onion, garlic, bay leaf, and peppercorns in water to cover until tender, about 45 minutes. Drain and cool. You'll need 1 onion4 cloves garlic1 bay leaf1 tsp peppercorns
Char it. Grill or broil the boiled pork until the edges are crisp and charred, 8-10 minutes per side under a broiler.
Chop fine. Chop the charred pork into small, roughly uniform pieces — a mix of a coarse mince and small dice.
Sizzle. Heat a pan (ideally a cast-iron sizzling plate) over high heat. Toss the chopped pork with diced onion, chili, calamansi juice, and soy sauce until hot and well combined. You'll need 1 onion3 tbsp calamansi juice2 tbsp soy sauce
Finish. Stir in mayonnaise if using. Season with salt and pepper to taste. You'll need 1 cup mayonnaisesalt and pepper
Top and serve. While still sizzling hot, crack a raw egg on top. Serve immediately so guests can stir the egg in themselves. You'll need 1 egg

Kitchen tip: If you don't have a cast-iron sizzling plate, any heavy oven-safe skillet works — just make sure it's screaming hot before the egg goes on, or it won't cook through in time.

Tips & variations

Tuna or bangus sisig: flaked tuna or milkfish tossed the same way is a common lighter, budget-friendly variation.
Extra crunch: some versions add chicharon (fried pork rinds), tossed in right at the end so they stay crisp.
Spicier: add sliced bird's eye chili on top, or a spoonful of chili oil, for a hotter finish.

Nutrition estimated per serving

420Calories
26gProtein
32gFat
4gCarbs
1gSugar

Estimated automatically from this recipe's ingredients; actual values will vary based on brands and exact quantities used.

Glossary Toyo Calamansi Pulutan

Frequently asked questions

What cut of pork is traditional for sisig?

Traditionally pig's face and ears, plus liver, giving it a mix of textures from crispy skin to tender meat. Pork belly and shoulder are the common substitute for home cooks who prefer more familiar cuts.

Do I have to add mayonnaise?

No — mayonnaise is a modern addition some restaurants use for creaminess, but classic Pampanga-style sisig doesn't include it. Leave it out for a more traditional, lighter version.

Is sisig always served with a raw egg?

It's common but optional. Some versions top it with a fried egg instead, or skip the egg entirely — the sizzling-plate presentation is the more essential part of the dish.

What do you eat sisig with?

Steamed rice and cold beer are the classic pairing — sisig originated, and is still most often eaten, as a beer-drinking bar food (pulutan) in the Philippines.

Pairs well with

Pulutan spread pairing

Chicharon

Pork skin boiled, dried, and double-fried until crackling-crisp.

Party spread pairing

Lumpia Shanghai

Thin, crispy spring rolls packed with seasoned ground pork.

Light, cooling finish

Buko Pandan

Young coconut and pandan jelly folded into sweet cream.