This Easy Pork Belly Sisig with Mayonnaise is Filipino comfort food at its finest — crispy pork belly, creamy mayo, and that citrusy hit of calamansi juice all sizzling together on a hot plate.
If you loved my Chicken Sisig or Tofu Sisig recipe, you’ll love this pork version even more. Same bold flavors, but now with that irresistible crispy pork belly sizzle that makes everyone hover over the pan.
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Pork belly doesn’t exactly scream “healthy,” especially when it’s deep-fried and shatteringly crispy. But this sisig keeps things a bit lighter by grilling the pork instead. You still get all that smoky flavor and if you top it with some crunchy chicharon, it’s crispy perfection without the deep fryer guilt.
Sisig is one of those Filipino dishes we proudly share with friends who are new to Filipino food — the kind that turns heads the second it hits the table, still sizzling and popping.
If you love this kind of bold, grilled flavor, check out my Pork Belly Dinakdakan too — it’s another Filipino favorite that’s creamy, tangy, and just as irresistible.
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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.
What is Sisig
Sisig (pronounced see-sig) is a famous Filipino pork dish that started in Pampanga — the “culinary capital” of the Philippines. Traditionally, it used pig’s ears, jowls, and liver seasoned with soy sauce, vinegar, and calamansi juice, then served on a sizzling plate.
Modern versions (like this one!) keep the spirit of the original but use crispy pork belly for that irresistible crunch. Some cooks add chicken liver, while others skip it for a lighter version — both delicious.
Whether you go classic or try a sisig recipe chicken variation, one thing stays the same: it’s loud, rich, tangy, and fun to eat.
Ingredients
Here’s what you’ll need for this easy pork belly sisig with mayonnaise:
- Pork belly (liempo) – better grilled but deep fried until crispy and golden.
- Red onion – gives bite and a bit of sweetness.
- Red chili – for that essential Filipino heat.
- Mayonnaise – adds creamy texture and ties everything together.
- Soy sauce and Knorr Liquid Seasoning – adds saltiness and umami.
- Calamansi juice or lemon juice – brings zesty brightness.
- Green onions – for garnish and a pop of freshness.
- Salt and black pepper – simple, essential seasoning.
- Chicken liver (optional) – adds rich depth; skip for a cleaner pork flavor. You can also use liver spread to save time.
See recipe card for quantities.
Swaps & Add-Ins
- Use lechon kawali or crispy pork belly leftovers for extra crunch.
- Substitute tofu or mushrooms for a vegetarian take.
- Try a chicken sisig variation using rotisserie chicken or grilled chicken.
- Mix in a bit of all-purpose cream with mayo for a silkier texture.
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.
- 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!
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 & Serving Ideas
- Add an egg: Crack one on top right before serving and let it cook in the sizzling heat for that restaurant-style touch.
- Lechon Kawali Sisig: Use crispy pork belly or lechon kawali for an extra crunch factor.
- Serve with Garlic Rice: The garlicky rice soaks up all that tangy, creamy sauce — basically, it’s meant to be.
- Pair with Pancit: Classic Filipino combo — noodles and sisig make the ultimate party plate.
- Add Lumpia or Spring Rolls: Crispy, golden rolls on the side balance the rich pork with a light crunch.
- Cucumber Salad: A refreshing bite that cuts through the sisig’s richness. Quick, easy, and so good.
- Atchara (Pickled Papaya): The tangy-sweet flavor of atchara keeps every bite fresh and balanced.
- Serve with a Cold Beer or Calamansi Juice: Because sisig is best when shared and washed down with something cold.
Meal Prep & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to a month. Thaw overnight before reheating.
- Reheat: Warm in a skillet or on a sizzling plate to bring back that crispy pork texture.
Recipe FAQs
Use a wire rack or paper towels to drain the pork belly after grilling. You can also scoop off excess oil in the pan before mixing in the mayo. The goal is glossy, not greasy.
Use a thick, creamy mayo (like Kewpie or Hellmann’s). Avoid “light” mayo — it can separate when heated. Some cooks even mix a bit of all-purpose cream or condensed milk for extra silkiness.
Absolutely! Air-frying gives that same crispy bite without the smoke. Cook the pork belly at 400°F (200°C) for 20–25 minutes, flipping halfway until golden and crisp.
If you want that rich, clingy coating, stir in a spoonful of liver spread or mash up some cooked chicken liver into the mayo mixture. You can also add a splash of all-purpose cream for a creamier finish.
Heat a cast-iron skillet or even a stainless pan until piping hot — that’s your best alternative. For the “sizzle” effect, drizzle a few drops of oil or water right before serving.
More Easy Filipino Pork Recipes to Try
Looking for other recipes like this? Try these:
Other Filipino Favorites
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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 Knorr Liquid Seasoning
- black pepper
- Chicken liver (optional)
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.
- 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!
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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.
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