Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (2024)

BY :Bebs | Published: | Updated: | 59 Comments


4.94 from 31 votes

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Sisig is probably the most famous Kapampangan dish ever! Get this easy and authentic Sisig recipe using grilled pork belly! Crunchy and spicy just the way it should be.

Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (1)
  • What is Sisig?
  • How to make authentic yet easy Pork Sisig?
  • Printable Recipe
  • Sisig recipe using pork belly

What is Sisig?

Sisig is probably the most famous Kapampangan dish in the Philippines that is also gaining a lot of attention worldwide. You would easilyfind it in the menus ofmost restaurants, bars, or even common small food stalls called, Carinderias.

The Sisig that most people know is a modern-day version of what it was in earlier years. The Kapampangan word 'sisig' actually means to snack on something sour (normally unripe fruit in vinegar dressing). It was originally a very sour dish because of all the vinegar and/or calamansi juice in it. It was not until later that pork or other meat was used.

Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (2)

Modern Sisig

Sisig was re-invented and became what it is today, thanks to the ingenious thinking of Lucia Cunanan a.k.a."Aling Lucing" who served it in her carinderia in Angeles City. She thought of a way to make use of the pigs' heads that would rather be thrown away by the commissaries who prepared the meals for the American troops when they occupied the Clark Airbase. It became quite popular as "pulutan" or beer-food in this late-night joint. Later on, the idea of serving it on a sizzling plate was introduced by a rival,Benedicto Pamintuan. Not one to be left behind, Aling Lucing also started to serve her sisig in the same manner.

Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (3)

In Pampanga, it is also common to eat it as a viand, to be eaten with rice. But as a "pulutan' it is normally served on a sizzling plate and in other areas topped with raw egg. This, however, is not a norm in Pampanga and definitely no mayonnaise.

There are also several variationsof the original pork sisig these days, like chicken sisig, tuna sisig, and squid sisig to name some.I have tried different kinds of Sisig from all over the country. The one from Pampanga, with or without the sizzling plate, plain and simple without all the extra trimming, is still the best in my humble opinion. I don't say that because I am from Pampanga, but it is just a known fact.

Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (4)

How to make authentic yet easy Pork Sisig?

The process of making the popular present-day Kapampangan Sisig involves boiling and then grilling the meat. It is then chopped into fine bitsand the rest of ingredients are added. Grilled chicken liver is also added for flavor and creaminess.

This is not as saucy like the ones they make restaurants, nor does it contain mayonnaise and the ingredients are so much more simple.

To make it more authentic, you can use pig mask and ears. But I chose to use pork belly for this recipe. That way, Armin can also eat it. It also tastes very similar but not as fatty. I skipped the boiling part and just marinated the belly before grilling.You don't want to overcook the meat by cooking it 3 times (boiling, grilling, pan-frying, or sizzling) to avoid it from getting dry unlike when you are using pig's head which has more fats in it thatcan withstand long and various stages of cooking.

Want more delicious Kapampangan dishes? Try these...

Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (8)

Printable Recipe

Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (9)

Print Review

Sisig recipe using pork belly

4.94 from 31 votes

Sisig is probably the most famous Kapampangan dish ever! Get this easy Sisig recipe from grilled pork belly! Crunchy and spicy just the way it should be.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course :Appetizer, Main Course

Servings =4

Print Recipe Rate this Recipe


  • 1 pound pork belly - sliced about half-inch thick
  • salt and pepper
  • 3 pieces chicken liver
  • 1 big red onion - finely chopped
  • ½ lemon or 3-4 kalamansi juice
  • 1-2 chili peppers - minced or ¼ tablespoon chili flakes
  • ½ tablespoon soy sauce
  • teaspoon ground black pepper


  • Season pork belly slices with salt and pepper. Let it marinate for at least 30 minutes.

  • Grill pork belly and chicken liver until well done. Pork skin should be crispy.

  • Once grilled, chop the pork belly and chicken liver into small fine pieces.

  • In a bowl, combine the chopped meat, onions, lemon juice and chili pepper. Season with soy sauce and pepper.

  • Warm it in a pan with a bit of oil if desired. Alternatively, heat a sizzling plate and add a some butter or margarine. Add the Sisig and serve while still sizzling hote.


Calories: 605kcalCarbohydrates: 4gProtein: 11gFat: 60gSaturated Fat: 21gCholesterol: 84mgSodium: 164mgPotassium: 268mgFiber: 0gSugar: 1gVitamin A: 115IUVitamin C: 9.6mgCalcium: 15mgIron: 0.8mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This recipe was originally published in May 2015. Updated in May 2020 to include new photos and recipe videos and additional information. The recipe remains the same.

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    What do you think?

  1. Pepper says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (22)
    Hi neighbour! I grew up in Olongapo City and have been living all my adult life in the US. Yikes...I'm almost 40 and it seems like forever ago! I always just go to Kabayan stores that has "turo-turo" or small carinderia inside the store and would always buy a large to-go container of it whenever I crave it! In fact, my bf and I just got back from a Kabayan store and finished eating a bowl of rice and sisig! Haha!

    I always knew sisig is very easy to make, but I get discouraged. I'm afraid I might mess it up. Your blog and videos has been a huge help! Your entire page has been a comfort for me whenever I miss home cooking and my late mum's cooking. I even learned how to make fresh lumpia wrappers because of you!

    Can't wait to try this recipe! Sending you lots of love from Panhandle Florida! <3


    • Bebs says

      That is simply awesome, Pepper! It is great to know our recipes are encouraging you to give our recipes a go and more importantly that it gives you comfort being away from the PH.


    • Bebs says

      Hi Roddy, you can thread them on a skewer so they will not fall through the spaces.


  2. Roger Grandy says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (24)
    I combined this with another recipe and it turned out perfect. Here the the additional items:
    crushed ginger
    coconut milk

    With the left overs I made some stuffing and mix it together. More Yum!


  3. Angki says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (25)
    I use the pork lechon head for my sisig. scrape all the meat in the lechon head and used the ingredients above.


  4. Gemma says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (26)
    Hi! I love this recipe! Easy to make and super delicious! Thanks for sharing. By the way, how much in 1 serving? Trying to count my carbs 🙂


    • Bebs says

      You just divide to total yield in the number of servings given and that is it.


  5. Noel says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (27)
    Hello Bebs! My two sons love sisig, so much so it is their comfort food. I'm always out for work on weekdays and normally cook around five or six dishes and store those in the fridge/freezer and everyday they just pick the dish they want and reheat it in the microwave. Do you have any suggestion for me to best store the sisig in such a way it will maintain its quality (texture, taste, etc.) once reheated? Thank you so much.


    • Bebs says

      Hi Noel, the only thing I can think of getting it back (or close) to its original state is to reheat using a pan and let it sear a bit without stirring. You can also do it in the oven to get a bit of the crisp back.


    • Maricris says

      I use my air fryer. Line the bottom of the air fryer with tin foil, add your sisig. Turn on air fryer @ 400 for about a few minutes or until desired crispness is achieved 🙂


  6. Ditas11 says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (28)
    Thank you Bebs. I will buy sizzling plate @ amazon & will try this recipe🥰👌
    Greetings from Ditas11


    • Bebs says

      Hope you like it, Ditas.


  7. Jeni says

    My husband doesn't like liver. Are there any substitutes?


    • Bebs says

      Just skip the liver in that case. Not the same but would still taste good.


  8. Khristine says

    Hi Bebs! I recently moved to the US and I’ve never really cooked and your blog has been helping me out a lot. I love your recipes even when I was still in the PH as I tried making maja blanca, spanish bread and pandesal. I am so excited to try your sisig recipe as I am from Pampanga (Angeles City) too! Been craving it but there are no nearby Filipino restos from where I live now.. I hope to see more Filipino recipes from you. I look forward to your uploads on Youtube as welll!


    • Bebs says

      Hi Cabalen! I know how it feels to move far away and I am glad our recipes here give you a taste of our home to comfort you! Mimingat ka lagi.


      • Khristine says

        Thank you, ika rin! Can I air fry the pork belly?


        • Bebs says

          Sure you can..😉


  9. Richelle says

    Thank you for this recipe. It’s very yummy. We’re eating it for dinner tonight. ❤️😋


    • Bebs says

      That is great, Richelle. Happy you like it.


    • Bebs says

      Hi Lin, you mean the electric grill? You can get it almost anywhere, like in mall's department stores,kitchen section, or sometimes in hardware (Ace, Handyman). But the easiest would be online.


  10. Carlota says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (29)
    Hi i tried this just now and it’s really good. Simple but so yummy , my family loves it❤️.


    • Bebs says

      Glad you and the family like it, Carlota


  11. Jennifer P says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (30)
    Hi Bebs,
    Can we skip Liver? We’re both not fun of it!

    Thanks for sharing your recipe!



    • Bebs says

      Sure you can, Jen.


  12. Karen says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (31)
    Hi bebs, can i use chicharong bulaklak? Perhaps just trying to reinvent. Thanks!


    • Bebs says

      I have not tried it myself, but I will not say no!😉


  13. Irish Ong says

    Hi Bebs! Love your authentic Pinoy recipes and have been trying them out here in Hong Kong.

    I'm cooking a Christmas dinner for people who do not know Filipino cuisine and I'd love them to try Bangus Sisig. If you can share a recipe for this, it would be perfect 🙂 Hoping to see one in your blog very soon!


    • Bebs says

      Will add this to our list, Irish!


  14. Richard evangelista says

    Hi mayap a aldo keka nid to know total cost of that recipe..dakal a salamat


  15. Hannah says

    Excited to try this! I don't have a grill though. Can I use the oven to bake the liempo and liver?


    • Bebs says

      Sure you can, Hannah!


  16. Mary Costello says

    Can liver substitute with kidney? Like lamb kidney? Thank in advance


    • Bebs says

      I have not tried kidney for sisig. It does not taste the same as the liver but I guess it could still be used as substitute.


  17. Ray says

    I love sisig, its been one of my favorite, same with kinilaw.
    My wife is an avid fan of yours.
    I too have a site, for my realty. I sometime have issues with my hosting. Just curious what hosting do you use?
    Thanks and God Bless


    • Bebs says

      Hi Ray, I am with Cloudways. They are great and they are very affordable especially if your site is growing big.


  18. Lani says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (32)
    Made this tonight and the sapin-sapin. Your recipes are on point! The whole family enjoyed it. Thanks!


    • Armin says

      Hi Lani, happy to hear that and thanks for the feedback, I really appreciate that!


  19. Emily says

    When using chicken liver is it possible to substitute it with chicken liver paste to make it easier? Or does the recipe only work with fresh grilled chicken liver?

    I am Vietnamese and recently tried sisig and am in love with it! Unfortunately due to covid my favorite Filipino restaurant is closed for business so I am trying to fill my cravings! Haha


    • Bebs says

      Hi Emily, the grilled chicken liver has a distinct flavor but, of course, you can try to use a little liver paste as a substitute.


  20. Paige Esbrook says

    I made this for dinner last night, added some scallions and cilantro and a little black garlic vinegar for extra sourness. Served with rice and topped with a fried egg. It was so good, I was angry when it was gone! I'd never heard of sisig, was just looking for a way to use some chicken livers. Thanks for the recipe!


    • Bebs says

      Your additins sounds wonderful, Paige. Glad that you like this Filipino dish.


  21. Renz Mendez says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (33)
    I've tried this recipe at home it tastes similar to the best sisig Pampanga, definitely gonna try these a couple more times! thanks for sharing this recipe!


  22. Joy says

    Hi! Would you have any recommendations on cooking this using pigskin (body)?


    • Bebs says

      Hi Joy, the same procedure should work. Just make the skin crispy when grilled.


  23. RHON says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (34)
    Ate musta? my question is how to compute nutrition facts... I want to start my home cooking as well, actually it is starting already and i am selling some baked goods, so i can include this on my label...more power po and Thanks again!!!


    • Bebs says

      Hi Rhon, I do not do it myself, the recipe plugin does the calculation for me.


    • Neil says

      You can use myfitnesspal. Create a recipe there, add ingredients and choose how many servings.


  24. Stanley says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (35)
    I’m going to try and make this for Christmas. Question: where in Los Angeles can I buy calamansi? Do the Filipino stores carry this fruit? Thanks


    • Bebs says

      Hi Stanley, I am not sure where exactly but I've seen other people in LA were able to get them. But if you can't find it then lemons should do.


  25. Roo says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (36)
    I tried this recipe out two days ago and I absolutely remembered my time back in Pampanga! It’s the closest to the taste I’ve been looking for! I should really trust someone’s recipe from Pampanga, huh? Haha. I’ve had cravings for Sisig and I’m grateful to find your recipe. Thank you, Bebs!


    • Bebs says

      Thanks for the comment Roo! Glad to be of help 😉


  26. Debbie says

    You mention in your introductory section quote: The process of making Sisig involves boiling and then grilling, but in your recipe you don't mention boiling.

    Do you boil first?


    • Bebs says

      Hi Debbie, the boiling part is required if using a pig's head but since I used pork belly, I skipped that process. I am glad you pointed that out so I will update my post section to avoid confusion in the future. Thanks!


  27. Isabel says

    Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (37)
    Ich versuche Mal nach zu machen bebbs.. hmmm lecker


  28. Linde Bee says

    do you have a recipe for mocha roll cake? l tried searching from your recipes but did not find any. is there any way for you to make it and then post it? make it simple please. thank you.


    • Bebs says

      Not yet, but now that you've mentioned it...I will add it to my list!


Authentic Kapampangan Sisig recipe using pork belly - Foxy Folksy (2024)


What is the original sisig made of? ›

Sisig (/ˈsiːsɪɡ/ Tagalog pronunciation: ['sisig]) is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.

Does Kapampangan sisig have mayonnaise? ›

The original sisig from Pampanga has a simpler taste compared to other sisig in the Metro, which I believe has more complex flavors because of too much seasoning. Note: Kapampangans don't put mayo and eggs in their sisig.

What makes sisig taste good? ›

The parts used in traditional sisig like liver and pig's face (maskara) lend interesting and unique textures to the dish, making it crispy, chewy, and hearty, while also giving it deep, fatty, and gamey flavors that balance its spicy-tangy seasonings perfectly. And it goes perfectly with beer!

What do you eat with sisig? ›

Sisig is a super flavorful dish from the province of Pampanga featuring tender pork and chicken liver, a citrusy kick from calamansi (Filipino lime), and bold herbs and spices. Served with rice and chili-spiced green beans.

What are the bad effects of sisig? ›

Organ innards.

These are the possible contents of the best-selling sisig. If you think about it, it's easy to suspect that this is unhealthy. High in cholesterol, high in fat, high in uric acid. In addition, some doctors suspect that they may cause bowel cancer.

Does authentic sisig have mayonnaise? ›

The original Sisig Kapampangan, done correctly, has these three things : No mayonnaise; no fancy ingredients; and definitely no egg. Although the dish was popularized by Aling Lucing's sisig, it is sisig Benedict that is closest to my heart.

What makes sisig unique? ›

In its place, the crunchiness of the pig ear cartilage with the creaminess of the liver and brains came to define a well-prepared plate of sisig. Aling Lucing's creation catapulted the humble dish from a regional delicacy to a national sensation. Aling Lucing's sisig also revolutionized the Kapampangan dining culture.

What is the other version of sisig? ›

  • 1 Pork Sisig Recipe. Before we get started with all the wonderful twists your sisig can go, let's start with the basic. ...
  • 2 Easy Tofu Sisig Recipe. ...
  • 3 Mushroom Sisig Recipe. ...
  • 4 Fresh Tuna Sisig Recipe. ...
  • 5 Sisig Salad Recipes. ...
  • 5 Sisig Tacos Recipe. ...
  • 6 Lechon Manok with Sisig Rice Stuffing Recipe. ...
  • 7 Sisig Triangles Recipe.
Oct 26, 2018

Why sisig is famous in Pampanga? ›

Made from various pork parts that are often discarded, sisig is somewhat an inventive culinary invention of the Kapampangans. In fact, it is a popular dish indicative of the belief that Filipinos would never let anything go to waste—even meat parts that are not widely consumed.

What did Anthony Bourdain said about sisig? ›

Of a lechon (Filipino roast pig) he ate there, he said to the chef, "not to kiss your ass, but it is the finest pig I've ever had." Heaping on the praise, he called the milky, shaved ice halo-halo dessert "wondrous" and referred to sisig as "possibly the best thing you could eat with a cold beer," according to Eater.

What does sisig mean in Tagalog? ›

The word 'sisig' stems from sisigan, an old Tagalog word that means 'to make sour. ' Sisig started as a simple sour salad made with green papaya or guava, salt, pepper and garlic, tossed in a vinegar dressing.

What is the English name of sisig? ›

The word sisig (pronounced see-sig) stems from sisigan, an old Tagalog word that means “to make sour,” and sisig was basically a simple salad made with green papaya or guava, salt, pepper, and garlic, tossed in a vinegar dressing.

Why do Filipinos love sisig? ›

Sisig remains a top choice for Filipino and foreign diners because the dish highlights the simplicity of local cuisine and its potential to diversify flavors. Many chefs have realized the dish's versatility, coming up with interpretations that push its constant evolution.

Is sisig high in cholesterol? ›

These unique ingredients – combined with pork belly, chicken liver, and flavor enhancers – make up modern-day sisig. But as tasty as sizzling pork sisig might be, it's not for the faint of heart. Literally. It's high in saturated fat, which could spike your cholesterol if you have it too often.

Why is sisig called sisig? ›

Sisig is actually derived from the old Tagalog word sisigan, which means “to make sour”. Its existence was first recorded by an Augustinian friar in 1732.

Who made the original sisig? ›

1976. Lucia Cunanan, often called the inventor of modern-day sisig, opened her restaurant Aling Lucing's in Angeles City, serving a version that included meaty pig cheeks.

Who made the first sisig? ›

Lucía "Aling Lucing" Lagman Cunanan (February 27, 1928 – April 16, 2008) was a Filipino restaurateur best known for having invented or at least re-invented sisig, a popular Kapampangan dish in the Philippines and Filipino diasporas worldwide.

What is sisig mix? ›

A sizzling delight that zooms straight to the middle of the dinner table: chopped meat traditionally flavored with black pepper, soy sauce, citrus and chopped onions. In Pampanga, the meat is boiled until very tender before being grlled or fried.


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