Traditional sisig starts with a pig's head. Ears, jowls, cheeks - the whole thing boiled, grilled, and chopped fine. It's extraordinary if you've had it done right. This version skips the pig head and uses pork belly instead, which means you can make without a trip to a specialty butcher. Same bold flavors - soy sauce, calamansi, a hit of chili, creamy mayo - just a lot more approachable. Crispy, tangy, salty, a little spicy. Serve it sizzling and watch it disappear.
Already have a sisig obsession going? Try my Chicken Sisig for a lighter version or Tofu Sisig if you want something plant-based that still delivers the sizzle.
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Jump to:
- What is Sisig
- Why You’ll Love This Easy Pork Belly Sisig
- Ingredients
- Swaps & Add-Ins
- Boil First or Grill Straight?
- How to Cook Pork Belly Sisig with Mayonnaise
- Rose's Quick Tips
- Variations Worth Trying
- Quick Tips
- Meal Prep and Storage
- Recipe FAQs
- More Pork Recipe You'll Love
- Did you try this recipe?
- Easy Pork Belly Sisig with Mayonnaise
What is Sisig
Sisig (pronounced see-sig) is a Filipino dish from Pampanga, the province widely considered the culinary capital of the Philippines. But it didn't start as the restaurant staple it is today.
The story goes back to Lucia Cunanan, a street food vendor in Angeles City better known as Aling Lucing - the Sisig Queen. In the 1970s, the US Air Force was stationed at Clark Airbase nearby, and the commissaries regularly discarded pig heads that the American troops had no use for. Aling Lucing bought them cheaply, boiled and grilled the pig face and ears, chopped everything fine, and seasoned it with calamansi, vinegar, and chili. She served it as pulutan at her small eatery near the base.
It became a phenomenon. A rival later introduced the sizzling plate presentation, which Aling Lucing then adopted. The dish spread across the Philippines and evolved into dozens of variations: chicken sisig, tuna sisig, tofu sisig, and the creamy mayo version that most people know today.
Kapampangans will tell you the original has no mayo and no egg. They're right about the history. But the modern version has become its own classic, and this recipe leans into that.
Why You’ll Love This Easy Pork Belly Sisig
- Crispy pork perfection: Pork belly grilled until golden, then chopped small so every bite crackles.
- Easy to cook: Just grill, chop, and mix — no mystery pig parts here.
- Creamy and tangy: Mayo + calamansi or lemon juice = the perfect balance.
- Pulutan-ready (beer match): Ideal with a cold beer or even garlic rice.
- Family-style fun: Great for sharing or topping over rice for a quick weeknight dinner.
- Authentically Filipino: Inspired by authentic kapampangan sisig but simpler and easier to make at home.
Ingredients
- Pork belly (liempo) is the right cut here. The fat content gives you flavor and that characteristic crispy-on-the-outside, tender-inside texture when grilled properly. Buy it in a slab if you can - easier to grill whole and chop after.
- Red onion adds sharp bite and a little sweetness. Use it in two ways: half cooked into the mixture, the other half raw on top as a garnish. The contrast is intentional.
- Red chili brings the heat. Bird's eye chilies (siling labuyo) are traditional and intense. Red finger chilies are milder. One or two depending on your household.
- Mayonnaise is the creamy binder. Lady's Choice is the Filipino standard and worth seeking out - slightly sweeter and richer than Western brands. Hellmann's works fine too.
- Soy sauce and Knorr Liquid Seasoning build the savory base together. Knorr Liquid Seasoning is a Filipino pantry staple with a deeper, more complex umami than plain soy sauce. Find it at any Filipino or Asian grocery store - it's worth having around.
- Calamansi juice is the bright citrusy backbone of the dish. Fresh is best. Bottled calamansi juice works if you can't find the fruit. Lime or lemon in a pinch - use slightly less since they're more acidic than calamansi.
- Green onions for garnish - freshness and color.
See recipe card for quantities.
Swaps & Add-Ins
- Chicharon (pork cracklings) scattered on top right before serving - optional but highly recommended. Nothing else in the dish provides that crunch.
- Chicken liver (optional) adds rich, savory depth. Grill or pan-fry first, then chop very fine so it almost dissolves into the sauce. Reno liver spread is the shortcut version - one tablespoon does the same job faster.
- One egg cracked directly on the hot sizzling plate. The residual heat cooks it soft and the runny yolk mixed in makes everything richer and creamier. Don't skip this.
Boil First or Grill Straight?
This is the technique question that divides sisig recipes online.
Traditional sisig uses pig's head, which absolutely requires boiling first - the tough muscle and cartilage need a long simmer to tenderize before grilling. You boil for an hour or more, grill to get char, then chop.
Pork belly doesn't need this. It's already tender and fatty enough that it can go straight to the grill. Grilling directly gives you a better crust, better texture, and less risk of the meat drying out from being cooked twice.
If you want a slightly more tender result, a 20-minute simmer in salted water before grilling is an option - not required, but valid. If you're substituting pork shoulder instead of belly, a quick 30-minute boil first is worth doing since shoulder is denser and needs more help tenderizing.
This recipe goes straight to the grill.
How to Cook Pork Belly Sisig with Mayonnaise
- 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.
- 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!
Rose's Quick Tips
- Grill hot: Get that pork belly golden and slightly charred before chopping.
- Don’t drown it: Add mayo slowly — you want it creamy, not soggy.
- Balance it out: Taste before serving — the right tang from calamansi or lemon juice makes all the difference.
- Crack an egg on top: Let it cook slightly in the sizzling plate for extra creaminess.
Variations Worth Trying
- Extra crispy version: Use leftover lechon kawali instead of freshly grilled pork. The already-shatteringly-crispy skin and fully seasoned meat make this the best version of sisig you'll make.
- Traditional-ish (no mayo): Skip the mayo and add a tablespoon of Reno liver spread plus a splash of white cane vinegar. Tangier, more savory, closer to the Kapampangan original.
- Air fryer version: Season pork belly and air fry at 400°F for 20-25 minutes until crispy. Rest, chop, and proceed as written. Excellent crispiness with less smoke and mess than grilling.
- With vinegar: Add a tablespoon of white cane vinegar or sukang Iloko to the sauce. Deepens the tang and gives the dish a more traditional sour-salty character.
- Spicy version: Double the bird's eye chilies or finish with a drizzle of chili oil. The mayo handles a lot of heat so you can push the spice level further than you'd expect.
- Chicken Sisig: Same sauce, grilled and chopped chicken thighs instead of pork. Lighter but just as satisfying.
Quick Tips
- Score the pork skin before grilling. A few shallow cuts across the skin help it crisp up evenly and stop it from curling on the grill.
- Rest before chopping. Ten minutes minimum. This is non-negotiable for clean, distinct pieces rather than shredded mush.
- Serve calamansi on the side. Put halved calamansi or lime wedges on the plate and let everyone squeeze their own right before eating. The fresh acid hit at the table makes a real difference - this is a deeply Filipino habit for good reason.
- Keep the raw onion raw. The topping onion isn't decoration. Its sharpness and crunch cut through the richness of the mayo and pork fat. Don't cook it.
- Watch the egg closely. Once cracked on the sizzling plate, it goes from perfect to overcooked in under a minute. Mix it in while the white is just set and the yolk is still runny. Fully cooked yolk makes the sauce dry and grainy.
- Chicharon last. Add crushed chicharon right before serving, not before. It goes soft almost immediately once it touches the warm, saucy pork.
Meal Prep and Storage
Sisig is best eaten fresh. The crispy-creamy-raw onion contrast that makes it great doesn't survive sitting around.
For parties or weeknight efficiency: grill and chop the pork up to 3 days ahead, refrigerate in an airtight container. Mix the sauce the day before. Day-of, heat the pork in a hot skillet, add sauce, and finish on the sizzling plate. Total time under 10 minutes.
Leftover assembled sisig keeps in the fridge for up to 2 days. Reheat in a hot cast iron skillet - not the microwave - to bring back some crispiness. Expect it to be softer than fresh but still very good over rice.
Freezing is not recommended - pork texture changes and the mayo sauce separates.
Recipe FAQs
Sour (calamansi), salty (soy sauce and Knorr seasoning), spicy (chili), and rich (mayo or liver). All four need to be present. If the dish tastes flat, it's almost always lacking enough acid - squeeze more calamansi.
No. Traditional Kapampangan sisig gets richness from pork fat and sometimes pig brain. Mayo became the practical substitute as the dish spread to home kitchens and leaner cuts became standard. It's now so common that most Filipinos consider it normal - but purists from Pampanga will push back.
Yes, and it's an excellent option. Air fry pork belly at 400°F for 20-25 minutes until crispy. Rest, chop, and proceed with the recipe. Crispy results, less mess.
A savory liquid condiment widely used in Filipino cooking with deeper umami than soy sauce alone. Available at most Asian grocery stores. If you can't find it, substitute with soy sauce plus a small amount of Worcestershire for similar depth.
No. A preheated cast iron skillet on a trivet works just as well. The key is getting the surface very hot before adding the sisig so it sizzles on contact. See the sizzling plate section above for more options.
Pork shoulder is the best substitute - enough fat to stay moist, good texture when grilled and chopped. Pork jowl is even closer to traditional if you can find it. Avoid lean cuts like loin - they dry out.
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Easy Pork Belly Sisig with Mayonnaise
Equipment
- 1 sizzling plate
- 1 grill
Ingredients
- 1 pound grilled or fried pork belly (liempo)
- 1 red onion, chopped
- 3 red chili
- ¼ cup mayonnaise
- ½ green spring onions, chopped
- ¼ cup calamansi juice or lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon Knorr Liquid Seasoning
- salt and black pepper
Instructions
- 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.1 pound grilled or fried pork belly (liempo), salt and black pepper
- 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.1 red onion, chopped, 3 red chili
- 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.¼ cup mayonnaise, ¼ cup calamansi juice or lemon juice, 1 tablespoon soy sauce, 1 tablespoon Knorr Liquid Seasoning
- 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!½ green spring onions, chopped
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Notes
- Grill over high heat for that smoky, crispy pork belly texture. A little char = big flavor.
- Air-fryer hack: Cook pork belly at 400°F (200°C) for 20–25 minutes, flipping halfway — crispy without the mess.
- Can’t find calamansi? Lemon juice works great; just add a pinch of sugar to mimic the citrusy-sweet flavor.
- For creamier sisig: Stir in a spoonful of liver spread or mashed chicken liver before serving.
- Don’t overcrowd the pan when reheating — it’ll steam instead of crisp.
- Make it extra crispy: Top with crushed chicharon right before serving. Total game changer.
- No sizzling plate? Use a cast-iron skillet and drizzle a little oil right before serving for that “sizzle” sound.
- Adjust the spice level: Use less chili or swap for green chili if you want it milder.
- Storage tip: Keeps 3 days in the fridge or up to 1 month in the freezer. Reheat on a skillet to bring back that crunch.
- Serving ideas: Pair with garlic rice, pancit, or atchara for a complete Filipino meal.
