Easy Pork Belly Sisig with Mayonnaise
A quick and flavorful Filipino pork belly sisig recipe with creamy mayonnaise, soy sauce, and calamansi juice — crispy, tangy, and perfect for sharing.
Servings: 4 people
Calories: 403kcal
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
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.
Nutrition
Calories: 403kcal | Carbohydrates: 6.7g | Protein: 18.5g | Fat: 30.8g | Saturated Fat: 9.6g | Cholesterol: 67.5mg | Sodium: 805.9mg | Fiber: 0.8g | Sugar: 3.2g
