Name: Filipino Pork Sisig
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Filipino
Ingredients: ¼ pound chicken livers; 2 tablespoons vegetable oil, or other neutral cooking oil; 1 – 1.5 pounds skinless, boneless pork shoulder, chopped into small 1-inch pieces, or pork belly; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 8 garlic cloves, minced; ½ small red onion, finely minced; ¼ cup soy sauce; ½ cup calamansi juice, or lime or lemon juice; 1 teaspoon thai chiles, seeded and thinly sliced, optional; 2 tablespoons mayonnaise; 4 large eggs; 1 tablespoon scallion, thinly sliced on the bias, for garnish, optional

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Filipino Pork Sisig is a dish that embodies the heart and soul of Filipino cuisine. Originating from the province of Pampanga, this sizzling plate brings together tender chunks of pork, rich chicken livers, and a medley of spices that create a tantalizing harmony of flavors. The dish is typically served on a hot skillet, where the sizzle of the meat meets your ears as it arrives at the table, inviting everyone to dig in. Crispy, savory, and bursting with umami, it’s no wonder that Filipino Pork Sisig has captured the hearts of food lovers both within the Philippines and around the globe.

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This recipe for Filipino Pork Sisig is not just a crowd-pleaser; it’s an experience to make and enjoy. With its hearty ingredients, vibrant marinade, and a hint of citrus, every bite offers an explosion of flavor. Perfect for family gatherings or casual get-togethers, this dish comes together quickly and easily, making it an excellent choice for any occasion. I guarantee you’ll feel a connection to authentic Filipino culture with every sizzling bite. Let’s get started on this mouthwatering adventure together!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Filipino Pork Sisig
Storing & Reheating
Chef’s Helpful Tips
Filipino Pork Sisig

Why You’ll Love This Recipe

Simple & Quick: Prepping and cooking take only about 45 minutes, perfect for a weeknight dinner.
Irresistible Flavor: The combination of juicy pork and savory livers infused with calamansi makes for a deliciously tangy dish.
Eye-Catching Appeal: It’s not just tasty; served hot on a sizzling platter, it looks enticing.
Flexible Serving: Great for meals, snacks, or entertaining guests, it fits many occasions.
Diet-Friendly Options: Easily adaptable to fit gluten-free diets with simple ingredient substitutions.

Ingredients You’ll Need

¼ pound chicken livers: Adds richness and depth to the dish. You can use duck livers for a different twist if preferred.
2 tablespoons vegetable oil: A neutral oil helps cook the pork evenly. Can substitute with canola or grapeseed oil.
1 – 1.5 pounds skinless, boneless pork shoulder: Preferred for its tenderness; pork belly is a great alternative if you want extra richness.
½ teaspoon kosher salt: Enhances the overall flavor of the dish.
¼ teaspoon ground black pepper: Adds a subtle heat. Freshly ground is best.
8 garlic cloves, minced: Infuses the dish with aromatic goodness. Using fresh garlic ensures a more vibrant flavor.
½ small red onion, finely minced: Offers sweetness and texture to the dish.
¼ cup soy sauce: Provides umami and saltiness. Use low-sodium soy sauce for a milder flavor.
½ cup calamansi juice: This citrus zing is essential; if unavailable, fresh lime or lemon juice works nicely as a substitute.
1 teaspoon Thai chiles, seeded and thinly sliced: Optional for adding heat; feel free to adjust according to your taste preferences.
2 tablespoons mayonnaise: Adds creaminess and balances out the dish’s flavors. You can use plain yogurt as a lighter option.
4 large eggs: Mixed into the dish for richness; they add a wonderful creaminess.
1 tablespoon scallion, thinly sliced on the bias: This optional garnish adds a fresh crunch and a pop of color.

How to Make Filipino Pork Sisig

Blend the Chicken Livers: In a food processor, blend the ¼ pound of chicken livers until smooth. Spoon them into a bowl and refrigerate while you prep the other ingredients.
Sauté the Pork: In a large cast iron skillet, heat the 2 tablespoons of vegetable oil over medium-high heat. Season the pork shoulder with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Add it to the skillet and sauté for about 4 minutes, until it’s just cooked through. Use a slotted spoon to transfer the pork to a plate lined with paper towels.
Cook Garlic and Onion: Add the minced garlic and red onion to the skillet, sautéing over medium heat for 1 to 2 minutes until fragrant and softened.
Combine Ingredients: Return the sautéed pork to the skillet. Add the pureed chicken livers, ¼ cup soy sauce, ½ cup calamansi juice, optional chiles, and 2 tablespoons mayonnaise. Stir everything together, then increase the heat to bring it to a boil.
Add Eggs: Crack the 4 large eggs into the pan, lower the heat to a simmer, cover the skillet, and cook until the eggs are set, about 3 minutes. This step makes the dish incredibly hearty.
Garnish and Serve: If desired, garnish with 1 tablespoon of sliced scallions for extra freshness. Serve sizzling hot on the skillet, and enjoy!

Storing & Reheating

To store Filipino Pork Sisig, let it cool completely at room temperature for a short period before transferring it to an airtight container. It can last in the refrigerator for up to 3 days. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then warm it in a skillet over low heat until heated through. You may want to add a splash of water or broth to restore moisture as necessary since refrigeration may slightly alter the texture.

Chef’s Helpful Tips

Avoid Overcooking the Eggs: Cook just until the whites are set to keep the yolks creamy.
Unleash More Flavor: Marinate the pork in soy sauce and calamansi juice for an hour before cooking to enhance its tastiness.
Mind the Heat: If you’re sensitive to spice, reduce or omit the Thai chiles.
Texture Preferences: For a crunchier Sisig, let the pork crisp up in the pan before adding the livers and other ingredients.
Make-Ahead Marvel: This dish can be made ahead of time. Just reheat before serving, enjoying the same delicious flavors.

Each bite of this delightful dish offers an explosion of flavors that will leave your taste buds dancing. With the combination of savory pork, creamy chicken liver, and a bright hit of acidity, it’s a dish that’s hard to resist. Feel free to tweak the recipe to your liking, and don’t hesitate to experiment with different flavors or spice levels to create your version.

Recipe FAQs

What Is Sisig Typically Served With?

Filipino Pork Sisig is often enjoyed with steamed rice, which balances the flavors beautifully. It’s also a popular appetizer with a cold beer, making it a favorite for social gatherings.

Can I Make This Dish in Advance?

Absolutely! You can prepare Filipino Pork Sisig ahead of time. Just store it in the refrigerator and reheat it on the stove before serving. The flavors may deepen overnight, making it even more delicious.

Is There a Vegetarian Version of Sisig?

Yes, there are many vegetarian adaptations! You can substitute the pork with marinated tofu or mushrooms, and replace the chicken liver with blended chickpeas or cauliflower to get that creamy texture.

What Does Calamansi Taste Like?

Calamansi has a unique, tart flavor that is a delightful mix between lime and orange. It adds a bright acidity to the dish, but if you can’t find it, lime or lemon juice can work as suitable substitutes without losing too much character.

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Filipino Pork Sisig

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Filipino Pork Sisig

Storing & Reheating