Sisig is perhaps the most well-known Kapampangan dish that has ever been served! Make this simple traditional Sisig recipe with barbecued pork belly! Crispy and spicy, exactly as it ought to be.

Sisig that is sizzling hot on a hot plate


Sisig is most likely the most well-known Kapampangan dish from the Philippines that is also receiving lots of attention around the world. It’s easy to find in the menus of the majority of bars, restaurants and even the more common stalls for food known as Carinderias.

The Sisig that we all know is a modern version of the one that was like in the past. The Kapampangan term’sisig’ refers to eating something that is sour (normally unripe fruit with vinegar sauce). It was initially a acidic dish due to the calamansi juice and/or vinegar that was used. It wasn’t until much later that pork or another meats were used.

Ingredients for Sisig


Sisig was invented and transformed into the food we know today because of the innovative idea of Lucia Cunanan a.k.a. “Aling Lucing” who served the dish in her carinderia at Angeles City. She came up with a method to make use of headless pigs’ that were to be thrown to the composters who cooked the dishes for American soldiers when they were at their home at Clark Airbase. It quickly became a popular “pulutan” or beer-food in the late-night establishment. In the following years, the concept to serve it in a hot plate was suggested by a competitor, Benedicto Pamintuan. Not wanting to be left out, Aling Lucing also started serving her sisig in the same way.

Pork Sisig Kapampangan

In Pampanga It is typical to consume in the form of a viand to be consumed along with rice. However, as an “pulutan the food is typically served with a hot plate, and in other regions it is served with raw eggs. However, this isn’t the standard in Pampanga and certainly no mayonnaise.

There are a variety of variations of the traditional sisig of pork these days, including the tuna sisig of chicken and squid sisig, to mention some. I’ve had a few different types of Sisig across the nation. The one I have from Pampanga that is served with or without the sizzling plate simple and straightforward without the trimmings is the best in my opinion. It’s not just because I’m from Pampanga however, it’s an established fact.

Sisig is made of pork bellies


The process for making the well-known and popular Kapampangan Sisig is to boil and cooking the meat. The meat is then cut into small pieces and then the other ingredients are then added. Chicken livers that have been grilled are added to enhance flavor and add creamy taste.

This isn’t as delicious like the kinds they use in restaurant food, nor does it include mayonnaise. In fact, the ingredients are much simpler.

To give it a more authentic flavor You can make it more authentic, use a the pig’s ears and mask. But I prefer using pork belly to make this recipe. This way, Armin can also eat it. It’s also very similar to the taste but isn’t as fatty. The boiling stage and marinated the belly prior to grilling. It is important not to overcook your meat by cooking it three times (boiling or grilling, pan-frying or even sizzling) to prevent drying out, unlike the case with pork’s head that has more fats and can endure long and different phases of preparation.


1 pound pork belly cut about a half-inch thick

Salt and pepper

3 pieces of chicken liver

1 big red onion finely chopped

1/2 lemon or 3-4 Kalamansi juice

1 chili pepper minced or 1/4 cup chili flakes

1 tablespoon soy sauce

Ground black pepper 1/8 cup


Sprinkle pork belly slices using salt and black pepper. Then let it sit for at the minimum 30 minutes.

Grill the pork belly and chicken liver until cooked. Pork skin should be crisp.

After grilling, cut your pork bellies and the chicken liver into finely cut pieces.

Within a bowl mix the minced meat onion along with lemon juice, chili pepper. Add pepper and soy sauce.

In a pan, warm it with a touch of oil, if you wish. Or, heat a sizzling plate and sprinkle it with margarine or butter. Serve the Sisig with hot sizzling.

The best method to provide

The name itself suggests that sisig is served traditionally on hot metal plates to retain heat. Simply heat your plates either in an oven, or over the stovetop for within a few minutes prior to serving. These special plates in most homeware stores or online to get them delivered quickly.

To get the authentic sisig taste You can also garnish with sunny-side-up egg before serving by cracking an raw egg on top of the dish as it is still hot. It’s recommended to make extra calamansi cut so that the guests can alter the taste according to their preference.

To keep leftovers in storage, put them into a container with the lid tightly fitting and store at room temperature for up to 3 days , or put in the freezer up to two months.

To warm, place it in the refrigerator for a night when frozen. Put one layer an oven-proof pan. Gently cook, turning it as necessary until the internal temperature of 160 F. Or, warm by heating in intervals of 2 to 3 minutes until it is heated to.





FAT: 60G










By Michael Caine

Meet Michael Caine, a versatile author hailing from the tech-savvy landscapes of the USA. With a passion for innovation, he navigates the digital realm with his insightful perspectives on technology, gaming, and niche topics. Michael's writing transcends boundaries, seamlessly blending in-depth tech analysis with a keen understanding of the gaming world. His engaging content resonates with readers seeking a blend of cutting-edge insights and a touch of Americana. Explore the digital frontier through Michael Caine's lens as he unveils the latest trends and thought-provoking narratives in the ever-evolving world of technology and beyond.

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