Pork Sisig Recipe Filipino Style: Sizzling Crispy Bits with Zesty Calamansi Kick

This Filipino classic transforms humble pork into a sizzling masterpiece with crispy edges and tender bites. I discovered it at a Portland food cart and immediately knew we needed to recreate it at home.

The secret lies in the double-cooking method. First, the pork is boiled until tender, then chopped and fried until perfectly crispy. Calamansi juice adds the signature tangy brightness that makes this dish unforgettable.

What emerges is a plate of golden, sizzling pork with caramelized bits and that signature Filipino kick. The calamansi cuts through the richness, creating a balance that’s both bold and refreshing.

Serve it sizzling hot with rice and a cold drink for the full experience. Here’s how to make it.

Ingredients for Pork Sisig Recipe Filipino Style

Pork shoulder and liver meet calamansi and chili for that iconic Filipino sizzle and tang.

The pork shoulder is non-negotiable here—fat cap on for those crispy edges we’re after. Asian markets usually have it pre-cut, but any butcher can hook you up. If you’re adding liver (traditional, but skip if it’s not your thing), chicken liver works too—just soak it in milk first to mellow the flavor (worth the extra minute).

No calamansi? Lime juice at half the amount gets you 80% there. Out of chili peppers? Sriracha or chili flakes add the heat, though fresh is best. For the mayo, Japanese Kewpie adds a nice tang, but any creamy mayo works. The vinegar can be swapped for apple cider if that’s what you’ve got (don’t skip this part).

Cooked sisig keeps 3-4 days in the fridge—reheat in a skillet to recapture the sizzle. Freeze without the garnishes for up to 2 months. Best served fresh though, straight from the pan to the table.

Step-by-Step Instructions for Pork Sisig Filipino Style

Here’s how I nail that perfect balance of crispy pork and tangy calamansi every time.

Step 1: Boil and Tenderize the Pork

In a large pot, combine the 1.5 lb Pork Shoulder, 0.5 lb Pork Liver, 1 whole Onion (quartered), 6 cloves Garlic Cloves (smashed), 2 pieces Bay Leaves, 1 tsp Salt, and 0.5 tsp Black Pepper. Cover with water and bring to a boil over high heat.

Reduce to medium heat and simmer for 45-60 minutes until the pork is fork-tender. Skim off any scum that rises to the surface. Once cooked, drain and let cool slightly. Reserve 1 cup of the broth for later use.

Step 2: Grill or Broil for Crispy Texture

Preheat your grill or broiler to high heat. Once the pork is cool enough to handle, chop the 1.5 lb Pork Shoulder into small, bite-sized pieces. Thread these onto skewers for easier grilling.

Grill or broil the pork for 8-10 minutes, turning occasionally, until the edges are crispy and charred. For the liver, chop the 0.5 lb Pork Liver into small pieces and grill for 3-4 minutes per side until cooked through but still tender. Transfer everything to a cutting board and chop finely.

Step 3: Sauté Aromatics and Combine

In a large skillet, melt the 2 tbsp Butter over medium-high heat. Add the finely chopped 1 whole Onion and sauté for 3-4 minutes until translucent. Stir in the minced 6 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Add the chopped pork and liver to the skillet. Pour in the 0.25 cup Soy Sauce, 0.25 cup Calamansi Juice, and 2 tbsp Vinegar. Stir well and cook for 5-7 minutes until the mixture is heated through and the flavors meld together.

Step 4: Finish with Creamy and Spicy Touches

Reduce the heat to low. Stir in the 2 tbsp Mayonnaise to add a creamy finish to the dish. Taste and adjust the seasoning with additional salt or black pepper if needed.

Finely chop the 2 whole Chili Peppers and thinly slice the 4 whole Green Onions. Add as much chili as you prefer for heat, then sprinkle the green onions on top for freshness. For that classic sizzling effect, transfer to a preheated cast-iron skillet and serve immediately.

Pro Cooking Tips for pork sisig recipe filipino style

Cast Iron Sizzle

For that authentic sizzling effect, use a cast-iron skillet and heat it until smoking hot before adding the finished sisig. I preheat mine for 5 minutes on high heat to ensure it stays hot through serving. The sound alone makes it feel like you’re at a Manila street food stall. 🔥

Double-Cooking Secret

Don’t rush the boiling step—45-60 minutes ensures the pork is fall-apart tender before crisping. I test with a fork; if it slides in easily, it’s ready. This makes the final fry-up quicker and more even.

Liver Prep Tip

If using liver, soak it in milk or water for 30 minutes first to remove bitterness. Pat dry before cooking. I learned this trick from a Portland butcher and it makes a noticeable difference in flavor.

Calamansi Balance

Add the calamansi juice in stages—start with 2 tbsp, taste, then add more. The acidity can overpower if added all at once. Fresh calamansi is ideal, but lime works in a pinch.

Crispy Texture Hack

For extra crispiness, spread the chopped pork on a baking sheet and broil for 3-5 minutes before the final sauté. Watch closely to avoid burning. This step guarantees those coveted crunchy bits. ✨

Serving Temperature

Serve immediately while sizzling hot. The contrast of hot crispy pork with cool rice is part of the magic. I keep my rice warm in a rice cooker so everything hits the table at the same time.

Frequently Asked Questions