# Traditional Pork Sisig

A classic Filipino street food dish with complex flavors and textures, made from various preparations of pork.

- Total time: 210 min
- Cuisine: Filipino
- Category: Drink
- Language: en

## Ingredients

- chopped pork
- 3 tbsp calamansi juice
- chilies
- onion
- garlic
- soy sauce
- pork belly
- pork maskara
- bay leaves
- black peppercorns
- 2 Spanish onions
- 0.5 bulb garlic (half a bulb)
- salt
- mushroom seasoning
- Knorr seasoning
- Kewpie mayonnaise
- black pepper
- butter
- 1 egg
- green onions

## Instructions

1. Start by cutting up the pig maskara to make cooking time quicker.
2. Blow torch the pig maskara to remove any hairs.
3. Cut the pork belly into desired size.
4. Braise the pork face separately with bay leaves, black peppercorns, two Spanish onions, and half a bulb of garlic, covered with water, on medium-low heat for approximately one and a half hours.
5. Braise the pork belly separately with the same aromatics and water, on medium-low heat for about one hour.
6. While pork is cooking, get all vegetables and aromatics ready for the sisig mixture.
7. Measure three tablespoons of calamansi juice.
8. Dice the garlic.
9. Small dice the onion.
10. Check on the pig maskara; once tender, remove it and set it aside to cool down in the refrigerator.
11. Once the pork mask is cooled, cut it into similar thinness for even grilling and dicing.
12. Grill the pig mask, skin side down first, until it achieves char and a smoky flavor, drying out the gelatinous texture.
13. Cool the grilled pig mask for about an hour or until cold.
14. Dice the cooled pig face.
15. Take the cooked pork belly out of the pot, set it on a sheet tray with a rack, and season with a good amount of salt.
16. Pop the pork belly into a 350 degree Fahrenheit oven for one hour and 20 minutes until dry.
17. Once the pork belly is out of the oven and cooled off, cut off a small piece to make chicharron for topping.
18. Pat the pork belly pieces dry before deep frying for about 10 minutes. Season with salt after frying.
19. Cut the leftover pork belly into small pieces for chicharron.
20. Deep fry the chicharron and season with salt.
21. Chop the cooled pork belly (Morimoto style with two cleavers) until minced.
22. Season the wok with salt, then dump it out.
23. Heat oil and butter in the wok, then add half of the minced garlic and brown slightly.
24. Add rice to the wok and season with mushroom seasoning.
25. Combine all of the minced pork belly, pig face, some onion, some garlic, Satu Puti soy sauce, calamansi juice, mushroom seasoning, a touch of salt, Knorr seasoning, and Kewpie mayonnaise in a bowl.
26. Add black pepper and mix everything together.
27. Heat a platter and add butter and the sisig mixture.
28. Crack an egg into the sisig on the platter.
29. Top with green onions, Spanish onions, chilies, chicharron, and a calamansi.

## Equipment

- blow torch
- two different pots
- cleaver
- sheet tray
- rack
- oven
- deep fryer
- wok
- whisk
- platter

## Tips

- Use pig mask for texture and succulent fatty texture.
- Dry out the pork face after grilling to avoid a gummy, wet sisig.
- Season pork belly with a good amount of salt before baking to dry out the skin and make it crispy.
- Pat down deep-fried pork very dry before dropping into oil to prevent explosions.
- Season anything that comes out of the fryer with salt.
- Seasoning the wok with salt cleans it and imparts flavor into the food.
- Use mushroom seasoning for an umami flavor in fried rice.
- The mayonnaise binds the sisig together.
- Serve sisig on a heated platter with butter and an egg.

## Source

- Original video: https://youtu.be/XvAHyQZfDR0?si=RWvoSi2P7wcromGj
- Recipe page: https://www.cliprecipe.com/recipe/c89d00ab-dd2c-432b-8c46-fe4c54cc73fa
- Extracted: 2026-05-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt