Pork Belly Sisig Recipe With Mayonnaise: Filipino Street Food in Your Kitchen

I still remember my grandmother’s vague notes about this dish—”just crisp it good then chop fine.” She never wrote amounts, just feelings.

This version honors that memory with pork belly rendered until crispy then chopped with onions and chiles. The modern twist? A creamy mayonnaise finish that brings everything together.

What you get is that authentic sizzling plate experience right in your kitchen. The pork stays tender inside with golden edges, while the mayo adds richness that traditional recipes miss.

Serve it hot with rice and a cold drink. Here’s how to nail that street food magic at home.

Ingredients for Pork Belly Sisig Recipe with Mayonnaise

Pantry staples meet specialty cuts for that authentic sizzle at home.

The pork belly is the star—look for skin-on pieces at Asian markets or Costco (they often carry it pre-cubed). If you can’t find it, pork shoulder works in a pinch but won’t get as crispy. The chicken liver is traditional but optional; ask the butcher to clean it for you if you’re squeamish about prepping it yourself. Fresh is key here, so avoid anything that’s been sitting in the fridge too long.

No calamansi? Lime juice at a 1:1 ratio works perfectly. Fresh jalapeños can be swapped for serranos if you want more heat. For a lighter version, Greek yogurt instead of mayo gives a tangy twist. The soy sauce can be tamari for gluten-free, but San-J or Kikkoman are solid go-to brands. If you skip the liver, add a bit more garlic for depth.

Leftovers keep 3-4 days in the fridge—reheat in a skillet to restore the crisp. Freeze without the mayo for up to 3 months (add it fresh when reheating). The flavors actually deepen overnight, so it might taste even better the next day.

Step-by-Step Instructions for Pork Belly Sisig With Mayonnaise

This method delivers that authentic sizzling plate experience right in your own kitchen.

Step 1: Render and Crisp the Pork Belly

Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 1.5 lb Pork Belly cubes and cook undisturbed for 5-7 minutes until the fat begins to render and the bottoms turn golden brown.

Stir occasionally and continue cooking for another 10-12 minutes until all pieces are crispy and the fat has fully rendered. The pork belly is ready when each cube has a deep mahogany crust. Use a slotted spoon to transfer to a plate, leaving the rendered fat in the pan.

Step 2: Cook the Aromatics and Chicken Liver

In the same skillet with the rendered fat, add the 1 whole Onion, 2 whole Jalapeño Peppers, and 6 cloves Garlic Cloves. Sauté for 3-4 minutes until the onion softens and becomes translucent.

Add the 0.5 lb Chicken Liver and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon. The liver should turn fully opaque with no pink remaining. This creates the rich, meaty base that defines authentic sisig.

Step 3: Season and Add the Finishing Touches

Return the crispy pork belly to the skillet. Drizzle the 3 tbsp Soy Sauce, 2 tbsp Calamansi Juice, and 2 tbsp Rice Vinegar over the mixture. Sprinkle with 1 tsp Ground Black Pepper and 1 tsp Salt.

Stir everything together and cook for 2-3 minutes to let the flavors meld. The mixture should sizzle and develop a glossy sheen from the acidity of the vinegar and calamansi.

Step 4: Finish with Mayonnaise and Garnish

Remove from heat and let cool slightly for 2 minutes. Stir in the 0.5 cup Mayonnaise until fully incorporated and creamy. The mayonnaise should coat every piece without separating.

Transfer to a serving plate and top with the 4 whole Green Onions, thinly sliced. Serve immediately with the 1 whole Lime cut into wedges on the side for that final citrus squeeze. The sizzle should continue for a few minutes after plating for the full street food effect.

Serving Suggestions for pork belly sisig recipe with mayonnaise

Sizzling Presentation

Serve this dish on a cast iron skillet or sizzling plate to keep that authentic street food experience alive. The hot metal maintains the crispiness of the pork belly while keeping everything piping hot. I use my grandmother’s old skillet—it’s seen better days but still delivers that perfect sizzle. 🔥

Rice Pairing

Steamed jasmine rice is the classic partner here. The fragrant, slightly sticky grains soak up the creamy, tangy sauce beautifully. For a more substantial meal, try garlic fried rice—just cook your rice with minced garlic and a bit of soy sauce.

Fresh Accompaniments

Always serve with lime wedges for that essential citrus kick. A simple side of sliced cucumbers or pickled vegetables cuts through the richness. I like to add a small bowl of chopped bird’s eye chili for guests who want extra heat.

Drink Pairings

An ice-cold San Miguel beer is the traditional choice in the Philippines. For non-alcoholic options, calamansi juice or iced tea with lemon complements the tangy flavors perfectly. The acidity balances the richness of the pork and mayo beautifully. 💛

Garnish Generously

Don’t skimp on the green onions—they add freshness and color. A sprinkle of toasted garlic bits adds crunch and extra flavor. For a restaurant-style touch, top with a fried egg just before serving.

Frequently Asked Questions