Easy Sizzling Pork Belly Sisig Recipe with Mayo

This Sizzling Pork Belly Sisig with Mayo is the ultimate Filipino comfort food, bursting with bold flavors and a creamy twist! Perfect for a quick dinner or an irresistible snack, this dish is sure to make your taste buds dance with joy.

Jump to Recipe

A sizzling plate of minced pork belly with onions, peppers, and mayonnaise.

This recipe was inspired by my easy tofu sisig recipe, a delicious vegetarian twist on the traditional dish. But let’s face it—sometimes you just crave that rich, meaty flavor that only pork belly can deliver. If you love sizzling platters and rich, savory flavors, this is the recipe for you. It's like the tofu version's indulgent cousin, but with pork belly that sizzles to crispy perfection on a hot grill!

Now, sisig is one of those dishes that has as many variations as there are cooks. Some folks swear by using pig ears, while others prefer a mix of different pig parts. But if you’re looking for something a bit more accessible and equally delicious, this easy pork sisig recipe with pork belly and mayonnaise is the way to go.

Trust me, it’s a good reason to gather your friends, crack open a cold beer, and enjoy one of the best things to come out of the culinary capital of the Philippines.

Jump to:

Why You'll Love This Recipe?
What is SISIG?
Ingredients
How to Make Pork Belly Sisig with Mayo?
Sisig Variations
What to Serve with This?
Storage Instructions
Recipe FAQs
More Sisig Recipes
Other Filipino Favorites
Recipe
Easy Sizzling Pork Belly Sisig Recipe with Mayo

Why You'll Love This Recipe?

This Sizzling Pork Belly Sisig with Mayo isn’t just another pork dish—it’s a culinary experience that will leave you craving more. Here are a few reasons why you’ll fall in love with this pork sisig recipe:

Bold and Savory Flavors: The combination of savory pork belly, creamy mayonnaise, and fresh citrus juice creates a flavor explosion that’s both comforting and exciting.
Perfect for Sharing: This dish is designed for sharing, making it the perfect addition to any gathering, whether it’s a family dinner or a party with friends.
Versatile and Customizable: Whether you stick to the classic ingredients or experiment with your own version, this dish is incredibly versatile. Try it with different pig parts or switch it up with a chicken sisig or squid sisig version.
Quick and Easy: Despite its complex flavors, this pork sisig recipe is surprisingly easy to make. With a few pantry staples and some unique ingredients, you can whip this up in no time.
A Filipino Favorite: Sisig is a beloved Filipino dish with a rich history, and this version is a tribute to its delicious legacy. It’s a dish that brings people together and is sure to impress anyone who tries it.
Perfect Pairing with Drinks: The savory and slightly spicy flavors of sisig make it the perfect companion for cold beer or any other alcoholic drinks you enjoy. It’s a popular Filipino dish for a reason!

What is SISIG?

Sisig (pronounced "see-sig") is a popular Filipino dish that has become a staple in Filipino cuisine. Originating from Pampanga, known as the culinary capital of the Philippines, sisig traditionally uses different pig parts, including pig’s ears and pork brain, cooked to perfection on a sizzling plate. The dish's name comes from the Kapampangan word "sisigan," meaning "to snack on something sour," reflecting its tangy, citrusy base.

Today, sisig has evolved into various forms, including pork sisig, chicken sisig, and seafood versions like squid sisig and tuna sisig. This dish has gained immense popularity, not just in the Philippines but worldwide, especially in Filipino food stalls, Asian markets, and restaurants. It's a versatile dish that can be served as a main dish, a pulutan (beer match), or a savory appetizer. With the different sisig variations out there, from traditional sisig to more modern takes, it’s a dish that truly embodies the creativity and resourcefulness of Filipino cuisine.

Ingredients

Here’s what you will need to make this mouthwatering Sizzling Pork Belly Sisig with Mayo:

Pork belly (liempo): Grilled to perfection, the pork belly adds a delightful crunch and rich flavor to the dish. If you prefer a different texture, you can use pork shoulder or even lechon kawali.
Red onions: These add a sharp bite and vibrant color to the dish. You can substitute with white onions if needed, but red onions give a more authentic flavor.
Red chili: For that spicy kick, adjust the amount to your preference. Green chili can be used if you want a milder heat.
Mayonnaise: This creamy texture complements the savory pork, balancing the flavors perfectly. You can also try using all-purpose cream or a mix of mayo and cream for a creamier texture.
Green onions: A fresh garnish that adds a pop of color and a slight peppery flavor. Spring onions can also be used as an alternative.
Calamansi juice or lemon juice: Brings a zesty, citrusy brightness to the dish. Fresh citrus juice from lime or even a mix of lemon and lime can be a good substitute if calamansi is not available.
Seasoning: A mix of soy sauce, garlic powder, black pepper, and Knorr liquid seasoning enhances the pork’s flavor, adding depth and umami.
Chicken liver (optional): Adds richness and depth, blending seamlessly with the other ingredients. If you’re not a fan, you can skip this or substitute it with pig brains for a more traditional taste.

See recipe card for quantities.

How to Make Pork Belly Sisig with Mayo?

A piece of pork belly grilling on a Ninja Woodfire grill. Smoke rises from the grill as the pork cooks.

Grill the pork belly: Start by seasoning the pork belly with salt and black pepper. Grill on a hot grill until it turns golden brown. Once grilled, let it cool to room temperature, then chop the pork belly into small pieces.
Cook the chicken liver (optional): If you’re using chicken liver, grill or pan-fry it until fully cooked. Once done, chop it into smaller pieces and set aside. This adds an extra layer of flavor that complements the pork.
Mix the ingredients: In a large bowl, combine the chopped pork belly, chicken liver (if using), red onions, and red chili peppers. Make sure everything is chopped into smaller pieces to ensure an even mix of flavors in every bite.
Prepare the sauce: In a separate bowl, mix mayonnaise, calamansi juice, soy sauce, and Knorr liquid seasoning. This sauce will coat the pork mixture, giving it that creamy and tangy flavor that makes sisig so irresistible.
Combine and cook: Heat a cast iron skillet over medium heat. Add the pork mixture to the skillet and pour the prepared sauce over it. Stir well to ensure every piece of pork is coated with the sauce. Cook on medium flame for about 1-2 minutes, just until everything is heated through.
Serve: Once cooked, transfer the pork sisig to a sizzling plate or metal plate to maintain the heat. Garnish with chopped green onions and, if desired, crack a raw egg on top. The heat from the sisig will cook the egg, adding a rich, creamy texture to the dish. Serve immediately and enjoy!

Sisig Variations

Sisig is a dish that welcomes creativity. Here are some possible variations to try:

Chicken Sisig: For a lighter version, swap the pork belly with skinless chicken breasts or leftover chicken. This variation is just as flavorful but a bit leaner, making it a great option for those who prefer poultry.
Squid Sisig: For a seafood twist, replace the pork with squid. The tender and slightly chewy texture of squid pairs wonderfully with the creamy sauce and spices.
Tuna Sisig: Another seafood variation, using fresh or canned tuna instead of pork. Tuna sisig is a healthier option that’s packed with flavor and perfect for fish lovers.
Lechon Kawali Sisig: For an extra crunch, use crispy pork shoulder or lechon kawali. The crackling skin adds a delightful texture contrast to the dish.
Vegetarian Sisig: Replace the pork with tofu or mushrooms for a plant-based version. You can also try adding other vegetables like bell peppers or carrots to make it even more colorful and nutritious.
Pork Brain Sisig: For a more traditional approach, incorporate pork brain into the mix. It adds a unique, creamy richness that’s not for the faint of heart but beloved by many.

What to Serve with This?

Sizzling Pork Belly Sisig is incredibly versatile and pairs well with a variety of sides and drinks. Here are a few options:

Garlic Rice: A classic pairing, garlic rice adds a savory base that complements the rich and creamy pork sisig. The flavors blend perfectly, making it a satisfying and filling meal.
Cold Beer: Sisig is traditionally enjoyed with a cold beer, making it the perfect pulutan (beer match). The refreshing drink balances the savory, spicy, and creamy flavors of the dish.
Grilled Vegetables: Light and healthy, grilled vegetables like bell peppers, zucchini, or eggplant provide a nice contrast to the indulgent pork belly. The smoky flavor from the grill adds another layer of complexity to your meal.
Eggplant Salad (Ensaladang Talong): A smoky, tangy side dish made with grilled eggplant, tomatoes, and onions. It’s a refreshing complement to the rich and savory sisig.
Pickled Vegetables: A side of atchara (pickled papaya) adds a tangy crunch that balances the richness of the sisig.
Fresh Lumpia: Fresh spring rolls filled with vegetables and served with a sweet peanut sauce. The lightness of fresh lumpia balances the richness of the sisig.

Storage Instructions

If you happen to have leftovers (though it’s unlikely with a dish this delicious), here’s how to store them:

Refrigerate: Store any leftover pork sisig in an airtight container and place it in the fridge. It will stay fresh for up to 3 days. Make sure to cool the sisig to room temperature before refrigerating to prevent condensation inside the container.
Reheat: To reheat, transfer the sisig to a sizzling plate or a cast iron skillet and warm it over medium heat. This will help retain the dish’s crispy texture. You can also reheat it in the microwave, but the texture may not be as crunchy.
Freeze: If you want to store it longer, you can freeze the pork sisig in portions. Place the sisig in an airtight container or freezer-safe bag and store it in the freezer for up to a month. Thaw it in the fridge overnight before reheating.

Recipe FAQs

Can I use other parts of the pig for sisig?

Absolutely! Traditional sisig uses different pig parts like pig’s ears, pork brain, and even parts of the pig face. You can experiment with your preferred cuts or stick to the more accessible pork belly for a simpler preparation. Using a combination of different pig parts will give your sisig a variety of textures and flavors that are uniquely Filipino.

Can I make this recipe without a sizzling plate?

Yes, you can use a cast iron skillet instead. While a sizzling plate gives that authentic presentation and keeps the sisig hot, a well-heated cast iron skillet works just as well. Just make sure it’s really hot before serving to get that sizzling effect that makes sisig so special.

What’s the best way to serve sisig?

Serve it hot on a metal plate or sizzling plate with a side of cold beer or any other alcoholic drinks you enjoy. It’s the perfect dish for sharing with friends and family during gatherings. Adding a raw egg on top is optional but highly recommended—it adds a creamy texture that elevates the dish to a whole new level.

Is it okay to skip the chicken liver?

Yes, skipping the chicken liver is fine. However, it adds a distinct richness that enhances the overall flavor. If you want to keep that richness without using chicken liver, you can add a bit more mayo or even a touch of pork brain for a more authentic taste.

Can I make this sisig version with pork shoulder instead?

Yes, pork shoulder is a great alternative to pork belly. It’s slightly leaner but still has enough fat to keep the dish juicy and flavorful. Just make sure to cook it until it’s tender and easy to chop into smaller pieces.

Can I substitute calamansi juice with lemon juice?

Yes, lemon juice is a common substitute for calamansi and works well to add fresh citrus juice to the dish. If you can’t find calamansi in your local kabayan stores or Asian markets, lemon or lime juice will do the trick. You can also mix lemon and lime juice for a more complex citrus flavor.

Can I add garlic to the recipe?

Absolutely! Adding garlic will give the dish a more robust flavor. You can sauté the garlic in the pan before adding the pork mixture, or simply mix garlic powder into the sauce for an extra layer of flavor. Garlic lovers will appreciate the depth it brings to the sisig.

How can I make the dish healthier?

To make the dish healthier, you can use chicken breast or tofu instead of pork belly. Reducing the amount of mayo or using a lighter mayo option can also help. Additionally, serving the sisig with a side of fresh vegetables or a green salad can balance out the richness of the dish.

Can I prepare the dish ahead of time?

Yes, you can prepare the pork mixture and sauce ahead of time and store them separately in the fridge. When you’re ready to serve, simply reheat the pork mixture on a sizzling plate or cast iron skillet, mix in the sauce, and garnish with fresh green onions. This makes it easier to serve sisig at parties or gatherings without compromising on flavor.

How can I enhance the creamy texture of the sisig?

To enhance the creamy texture, you can add more mayo or mix in some all-purpose cream. Adding a raw egg on top and letting it cook in the hot sisig also contributes to a creamier dish. For a richer sauce, you can also experiment with adding a touch of butter.

More Sisig Recipes

Looking for other recipes like this? Try these:

Other Filipino Favorites

DID YOU TRY THIS RECIPE? Share the love by leaving a star ⭐⭐⭐⭐⭐ rating and review. Stay updated on the newest recipes by subscribing to my newsletter and following on Pinterest, Facebook, and Instagram.

Recipe