How to Make Filipino Sizzling Sisig (Crispy Pork with Eggs)

Quick, easy recipe for a classic Pinoy pulutan or ulam

How to Make Filipino Sizzling Sisig (Crispy Pork with Eggs)

Craving something bold, crispy, and packed with flavor? Meet sisig—a Filipino favorite that turns leftover pork into a sizzling, savory showstopper. This iconic dish is served on a hot plate, topped with egg, and often paired with an ice-cold drink. Whether you're throwing a barkada night or just want to upgrade your dinner game, here’s how you can make sizzling sisig right in your own kitchen—no need to fly to Pampanga.

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  • Ingredients of Crispy Pork with Eggs, How to Make Filipino Sizzling Sisig, Sizzling Sisig Recipe, Sisig Recipe, Pork Sisig Recipe

    • 5 Minutes
    • 4 Serving
    • 929 Calories

Filipino Pork Sisig Recipe

1/4 pound (115 g) chicken livers (optional)
2 pounds (905 g) skinless, boneless pork shoulder, or pig ears, snout and/or jowl (see notes)
2 cups (475 ml) plus 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil, divided
10 medium garlic cloves, minced
1/2 medium red onion (about 4 ounces; 115 g), finely diced
1/4 cup (60 ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
3 tablespoons (45 ml) calamansi juice (see notes)
2 bird’s eye chiles, stemmed, seeded, and minced
4 large eggs (7 ounces; 200 g)
2 tablespoons (1 ounce; 30 g) mayonnaise
1 scallion, ends trimmed and sliced thinly on a bias, for garnish
Cooked white rice, for serving
Calamansi halves, for serving (see notes)

  • Method & Directions of Crispy Pork with Eggs, How to Make Filipino Sizzling Sisig, Sizzling Sisig Recipe, Sisig Recipe, Pork Sisig Recipe

    • 20 Minutes
  1. Prepare the Chicken Liver (If Using)
    تم نسخ الرابط
    If using chicken livers, place in a countertop blender and process until smooth. Transfer puréed livers to a small bowl, cover, and refrigerate.
  2. Boil or Prep the Pork Cuts
    تم نسخ الرابط
    If using pork shoulder, blot dry with paper towels, cut into 1/2-inch pieces, then proceed to Step 3. If using pig ears, snout, and/or jowl, place pork in stockpot or Dutch oven, cover with water and boil until tender, 60 to 90 minutes. Using tongs, transfer to a rimmed baking sheet and let cool. Blot dry and cut into 1/2-inch pieces.
  3. Deep-Fry the Pork for Crispiness
    تم نسخ الرابط
    Set a wire rack in a rimmed baking sheet lined with paper towels. In a wok, heat 2 cups oil over medium-high until 375°F (190°C). Working in 3 batches, fry pork until lightly browned, about 1 minute per batch. Use a slotted spoon to transfer to the rack. Reheat oil between batches.
  4. Sauté Garlic and Onion
    تم نسخ الرابط
    In a large cast iron skillet, heat 1 tablespoon oil over medium-high heat. Add garlic and onion, and cook, stirring often, until softened and golden, about 3 minutes.
  5. Combine the Main Ingredients
    تم نسخ الرابط
    Add the fried pork, puréed chicken livers (if using), soy sauce, calamansi juice, and chiles to the skillet. Stir until evenly mixed.
  6. Add the Eggs and Simmer
    تم نسخ الرابط
    Turn heat to high and bring to a boil. Crack the eggs into the skillet, spacing them out. Lower heat to simmer, cover, and cook without stirring until egg whites are set but yolks are still runny, about 3 minutes.
  7. Finish with Mayo and Scallions
    تم نسخ الرابط
    Add mayonnaise and scallions to the skillet and gently mix everything together until fully combined.
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