Sisig is considered one of the most popular Filipino dishes next to Adobo, an umami flavored pork dish, and Sinigang, a versatile sweet and sour soup dish. The recipe was popularized in Pampanga, one of the 81 provinces in the Philippines. One of our favorite foodie personalities, the late Anthony Bourdain, described Sisig as “Perfectly positioned to win the hearts and minds of the world as a whole.” The world-famous chef and food explorer noted that the sour and bitter notes were unfamiliar but welcome tastes. Learn more about the dish and how to make sisig pork belly today!

The usual ingredients in this Kapampagan delicacy include pig snout, cheeks, ears, brains, and pork belly boiled and finely chopped. Add in chicken liver, garlic, onion, soy sauce, sili and the juice of calamansi (a small citrus fruit resembling a lemon).

Some variations also include mayonnaise, egg and butter. Other varieties include so-called healthier options such as tuna, chicken, green mussels, mixed seafood, and tofu. There’s even a recipe that includes ox brain. But there’s more: exotic variations include ostrich, crocodile, python and frog.

Pork Belly Sisig – A Traditional Recipe With A Modern Twist

The Philippine-American war that lasted from 1899-1902 was the backdrop for the invention of the Pork Sisig dish. The culinary tradition was officially titled “Sizzling Pork Sisig”, a heritage from Angeles City in the province of Pampanga.

“Kapampangan” is a term used to call people or dishes from Pampanga. “Sisig” in Kapampangan is a term used to describe ‘someone who is snacking on something sour’. The Sour flavor refers to unripe fruits dipped in salt and vinegar, a technique taken from the traditional method of marinating. Filipinos love to use salt, lemon, vinegar, peppers and other spices as a marinade.

It’s believed that Sizzling Sisig developed when cooks used pig heads and excess meat from the Clark Air Base in Pampanga. Pig heads were usually cheap or even free during the American occupation. Lucia Cunanan of Aling Lucing Sisig, a Filipino food restaurateur, is credited with starting this sisig craze. Aling Lusing’s trademark sisig recipe from mid-1974 uses minced grilled pig ears and pig cheeks seasoned with vinegar, onions, and chicken liver. Her cooking method has 3 phases: boiling, broiling and grilling.

Here’s the full process: A whole pig’s head is boiled to tenderize and remove the dirt and hair. The head is then chopped, then grilled, and finally broiled. The meat is then topped with onions and green and red sili.

Benedict Pamintuan, another restaurant owner, stepped up the sisig game by using sizzling plates as a vessel. The hot plates were big favorites with Filipinos because they could maintain the heat of the dish. This helps avoid the effect of the natural fat in the meat turning into lard when served.

“Sadsaran Qng Angeles” or “Sisig Festival” is held every December at Angeles City, Pampanga. This festival started around 2003 and has been going on till today. This one-day event features a line-up of different sisig samples and barbeque stalls with demonstrations, recipe competitions, and demos by celebrity chefs.

Pork belly sisig is definitely a crowd-pleaser, especially when paired with scoops of rice or a mug of cold beer. This usual bar chow, party appetizer or pulutan (tapas) satisfies foodies the world over.

Served everywhere from bars, restaurants, carinderias or local eateries, malls, and canteen, pork belly sisig is best served hot topped with sliced chili peppers, onions, and egg.