Filipino Pork Sisig Recipe (Crispy and Sizzling Pampanga-Style Sisig)

Rinse the pork ear or mask only if necessary to remove visible debris, then pat dry with paper towels. Avoid washing clean raw meat because splashing water can spread bacteria around the kitchen.

Check for any remaining bristles and carefully remove them.

If using pork belly, cut it into large strips suitable for grilling rather than small cubes. Keeping the pieces larger during grilling helps retain their juices.

Clean and trim the chicken liver, removing any tough connective tissue or discolored portions.

Set aside the pork belly and refrigerate the chicken liver until ready to cook.

Cooking Tip: For a richer, more traditional Kapampangan-inspired flavor, use pork mask or a combination of pork belly and pork ears. Pork ears provide a distinctive chewy texture, while pork belly creates juicy, crispy bites.

Place the pork ear, jowl, or mask in a large cooking pot.

Add the crushed garlic, bay leaves, whole peppercorns, and 1 teaspoon salt.

Pour in enough water to completely cover the pork.

Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Cover partially and cook for approximately 60–90 minutes, or until the meat and cartilage are tender enough to pierce with a fork. Large or particularly tough pieces may require additional cooking time.

Remove the pork from the broth and drain thoroughly.

Allow it to cool slightly, then pat the surface dry with paper towels before grilling.

Cooking Tip: Drying the boiled pork is important. Excess surface moisture prevents proper browning and can cause splattering when the meat touches a hot grill or skillet.

If using pork belly only, skip this boiling step and proceed with grilling.

While the pork ears are simmering, prepare the pork belly for grilling.

Lightly season the pork belly with a small amount of salt and some of the measured ground black pepper.

Preheat a grill to medium heat, approximately 350–400°F (175–205°C).

Place the pork belly strips on the grill and cook, turning occasionally, until browned, lightly charred, and cooked through.

Depending on thickness, this may take approximately 15–25 minutes. Move the pork away from direct flames if dripping fat causes flare-ups.

For a broiler, arrange the pork on a wire rack over a foil-lined roasting pan. Broil approximately 6 inches (15 cm) from the heating element, turning as needed and checking frequently to prevent burning.

Whole-muscle pork must reach at least 145°F (63°C) internally, followed by a minimum 3-minute rest. Fatty pork belly may benefit from additional cooking for a more tender texture.

Cooking Tip: A little charring adds the smoky flavor associated with grilled sisig, but avoid excessively blackened or burnt surfaces.

Once the boiled pork has drained and dried thoroughly, place it on the hot grill.

Grill for approximately 5–8 minutes, turning occasionally, until the exterior develops golden, lightly crisp edges.

You may also use a hot cast-iron skillet if a grill is unavailable.

The goal is to develop a smoky, browned exterior while keeping the pork tender inside.

Remove from the heat and set aside.

Cooking Tip: Pork ear provides a pleasantly chewy contrast to the crisp pork belly. Avoid grilling it excessively, as the skin may become hard and difficult to chew.

Heat a lightly oiled nonstick skillet over medium heat.

Add the cleaned chicken liver in a single layer.

Cook for approximately 5–7 minutes, turning occasionally, until fully cooked. The internal temperature must reach 165°F (74°C).

Remove from the skillet and allow to cool slightly.

Finely chop or mash the cooked liver using a fork.

A smoother consistency helps distribute the rich liver flavor evenly throughout the sisig.

Cooking Tip: Chicken liver gives pork sisig its distinctive savory richness. Use the full 4 ounces for a pronounced traditional-inspired flavor, or reduce it slightly if your family prefers a milder liver taste.

Allow the grilled pork belly, ear, jowl, or mask to rest for approximately 5 minutes.

Transfer to a clean chopping board.

Using a sharp knife, finely dice the meat into small, roughly ¼–½-inch (6–12 mm) pieces.

Include a combination of lean meat, fat, and crispy skin for the best texture.

Place all the chopped pork in a large mixing bowl.

Cooking Tip: Chopping the meat into small, fairly uniform pieces is one of the secrets to good sisig. Smaller pieces create more surface area for browning and allow the seasonings to coat every bite.

Add the finely chopped chicken liver to the bowl of grilled pork.

Stir in approximately three-quarters of the diced red onion, reserving the remainder for serving.

Add the sliced siling labuyo, soy sauce, Maggi or diluted Knorr seasoning, remaining black pepper, and 2 tablespoons calamansi juice.

Mix thoroughly until all ingredients are evenly distributed.

Taste a small portion and adjust the seasonings as needed. Use additional salt only if necessary because soy sauce and liquid seasoning are already salty.

Cooking Tip: The mixture should taste savory with a noticeable calamansi tang. Avoid adding too much liquid seasoning, which can overpower the natural smoky pork flavor.

Place a cast-iron skillet or heat-safe sizzling plate over medium-high heat.

Add 1 tablespoon butter or cooking oil.

Allow it to heat until the butter is melted and bubbling or the oil is hot.

Carefully spread the seasoned pork mixture evenly across the skillet.

Let the mixture cook undisturbed for approximately 1–2 minutes to develop a browned, slightly crispy bottom.

Cooking Tip: Do not stir continuously at the beginning. Allowing the pork to make direct contact with the hot skillet creates the crispy, caramelized edges that make sizzling sisig especially delicious.

Gently stir the sisig and allow it to cook for another 1–2 minutes.

The pork should become hot throughout, with golden, crispy edges and a rich, savory aroma.

If the mixture appears overly dry, add a small amount of oil. Avoid adding excessive butter or liquid, which can soften the crispy pork.

Turn off the heat once the desired crispiness is achieved.

Cooking Tip: The meat and liver have already been fully cooked. This final step is primarily for reheating, combining flavors, and developing crispy edges.

Immediately sprinkle the reserved diced red onion over the hot sisig.

Drizzle with the remaining 1 tablespoon freshly squeezed calamansi juice.

Add extra sliced chilies if desired.

Serve directly in the sizzling skillet or carefully transfer to a serving platter.

For a complete Filipino meal, enjoy with hot steamed white rice and extra calamansi wedges.

Serving Tip: Sisig is best served immediately while the pork edges are still crisp and the skillet is hot. Warn diners that the cast-iron pan or sizzling plate may remain extremely hot after serving.