Sisig Pork

Sisig Pork is the ultimate Filipino bar food that transforms pork through triple-cooking—boiling, grilling, and frying—to create crispy, tender, and creamy textures all in one dish. This intermediate recipe takes about 2 hours and serves 4-6 people on a sizzling hot plate with a runny egg on top.

Recipe by Mr Saucy aka Christophe

Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.

Homecook turned pro with a Cordon Bleu Paris graduate

Quick Info

Prep Time

20 min

Active Time

1 hr

Total Time

2 hrs

Difficulty

Medium

Serves

4-6

Cost Level

Make-Ahead

Partially

How Does Triple-Cooking Create Such Amazing Texture?

Traditional Filipino technique uses three different cooking methods to build layers of flavor and texture. Boiling breaks down tough connective tissue and infuses the meat with savory spices. Grilling adds smoky char that creates bitter notes to balance the rich fat. Finally, sizzling on a screaming-hot plate crisps the edges while keeping the inside tender.

Food science shows that removing moisture between each cooking step is the secret to crispiness. When you dry the boiled pork completely before grilling, the surface can char instead of steam. Professional chefs know that moisture is the enemy of the crispy texture sisig is famous for.

The runny egg yolk acts as a natural sauce that ties everything together. When you mix it at the table, the rich yolk coats each piece of crispy pork and creates a creamy contrast to the sharp calamansi and spicy chilies.

Ingredients

Recipe yields 4-6 servings

For Boiling the Pork

900 g (2 lbs) pork head or pork belly

use pork belly if head is unavailable

1 tablespoon black peppercorns

whole

2-3 pieces bay leaves

dried

6 cloves garlic

smashed

Amount	Ingredient	Notes
900 g (2 lbs)	pork head or pork belly	use pork belly if head is unavailable
1 tablespoon	black peppercorns	whole
2-3 pieces	bay leaves	dried
6 cloves	garlic	smashed

For the Sizzle

225 g (½ lb) chicken livers

trimmed

1 medium onion

finely chopped

½ medium red onion

finely chopped for garnish

2-4 pieces bird's eye chilies

finely chopped, adjust to taste

60 ml (¼ cup) calamansi juice

or 2:1 lime to orange juice

2 tablespoons ramen concentrate

adds deep umami and saltiness

Amount	Ingredient	Notes
225 g (½ lb)	chicken livers	trimmed
1 medium	onion	finely chopped
½ medium	red onion	finely chopped for garnish
2-4 pieces	bird's eye chilies	finely chopped, adjust to taste
60 ml (¼ cup)	calamansi juice	or 2:1 lime to orange juice
2 tablespoons	ramen concentrate	adds deep umami and saltiness

Amount	Ingredient	Notes
4-6 large	eggs	1 per serving, cracked on top

THE FULL RECIPE

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Instructions

Boil the Pork (Build the Base Flavor)

1
Simmer Until Tender
Place the pork in a large pot with peppercorns, bay leaves, garlic, vinegar, and soy sauce. Bring to a boil, then reduce to a gentle simmer at 185-200°F / 85-93°C. Cook for 45-60 minutes until the meat is fork-tender. This adobo-style boiling breaks down tough connective tissue and infuses the meat with savory, tangy flavor.
2
Drain and Dry Completely
Remove the pork from the liquid and let it drain in a colander for 10 minutes. Pat it completely dry with paper towels. Removing all moisture is crucial because wet meat will steam instead of char on the grill.
3
Slice into Manageable Pieces
Cut the pork into flat pieces about ½ inch thick. This creates more surface area for charring and makes it easier to dice later.

Grill for Smoky Char

4
Char the Pork and Livers
Heat your grill to high heat, around 450-500°F / 232-260°C. Grill the pork slices and chicken livers until deeply charred and smoky, about 3-4 minutes per side. The charring adds the essential 'ihaw' flavor that makes sisig taste authentic. For the livers, keep them slightly pink in the middle—they'll finish cooking on the sizzling plate.
5
Dice Everything Small
Finely chop the grilled pork and livers into small, uniform cubes about ¼ inch. Small pieces ensure every bite has a mix of crispy skin, tender meat, and creamy liver.

Sizzle and Serve

6
Heat the Plate Until Smoking
Place your sizzling plate or cast-iron skillet over high heat until it's smoking hot, around 500°F / 260°C. A cold plate will make greasy, boiled-tasting meat instead of crispy sisig.
7
Sauté with Aromatics
Add a drizzle of oil to the screaming-hot plate, then immediately add the chopped pork, livers, onions, and bird's eye chilies. Stir constantly for 2-3 minutes. The high heat crisps the pork edges while the onions soften and release their sweetness.
8
Deglaze with Citrus and Umami
Pour in the calamansi juice, a splash of soy sauce, and the ramen concentrate. Stir vigorously for 30 seconds. This lifts all the flavorful browned bits from the bottom of the pan and creates a savory, acidic glaze that coats every piece of meat.
9
Top with a Runny Egg
Make a small well in the center of the sizzling pork and crack a fresh egg directly onto the plate. The residual heat will cook the whites while leaving the yolk runny. Garnish with chopped red onion and serve immediately while it's still sizzling.

Tips & Tricks

If your sisig turns out soggy instead of crispy: Make sure the pork is bone-dry after boiling and before grilling. Pat it with paper towels and even let it air-dry for 10 minutes. Moisture is the enemy of the crispy texture sisig is famous for.

If you can't find calamansi: Mix 2 parts fresh lime juice with 1 part orange juice. This combination mimics the unique floral acidity of Filipino calamansi and works perfectly in the recipe.

If the chicken liver tastes chalky and dry: Grill the livers quickly over high heat so they stay slightly pink in the middle. They'll finish cooking on the hot sizzling plate and stay creamy instead of turning grainy.

If your sizzling plate isn't actually sizzling: Heat your cast-iron skillet until you see wispy smoke rising before adding any oil or meat. A properly heated plate should make that dramatic sizzle sound when the ingredients hit it.

If the dish tastes flat or one-dimensional: Don't skip the ramen concentrate—it adds a deep umami punch that ties the pork and liver flavors together. It's the modern chef's secret to restaurant-quality sisig.

If you're worried about using pork head: Pork belly is a fantastic substitute that's easier to find. It has the perfect fat-to-meat ratio for delicious sisig, though it won't have quite the same crunchy cartilage texture as traditional pork head.

Frequently Asked Questions

Can I make sisig pork ahead of time?

Yes, partially! You can boil, grill, and chop the meat up to 2 days in advance and store it covered in the fridge. Then do the final sizzling and deglazing steps right before serving so your guests get that dramatic sizzle and the best crispy texture.

What if I don't have a sizzling plate?

A well-seasoned cast-iron skillet is the best home alternative. It holds heat exceptionally well, which you need to get crispy edges and cook the egg at the table. Just make sure the skillet is smoking hot before you add your ingredients.

Why use ramen concentrate in this recipe?

Ramen concentrate is a modern chef's trick that adds an intense boost of umami, salt, and fat. It replaces the traditional liquid seasoning or MSG and gives you a deeper, more complex savory flavor that makes the pork and liver taste amazing together.

Is pork head necessary or can I use pork belly?

Pork belly works great! While pork head (ears, snout, jowls) gives you the traditional crunchy and gelatinous texture, pork belly has the fat-to-meat ratio that makes sisig delicious. It'll be slightly less crunchy but still incredibly tasty.

How spicy is this dish?

You control the heat! Start with 2 bird's eye chilies and taste as you go. You can always add more at the table. The calamansi juice and egg yolk help balance the spice, so even with chilies it won't be overwhelming.

What should I serve with sisig?

Sisig is traditionally served with steamed white rice to soak up all the flavorful juices and balance the richness. Some people also like it with a cold beer as it's classic Filipino bar food (pulutan).

Can I skip the egg on top?

You can, but the runny yolk creates a natural creamy sauce when you mix it in. It balances the sharp citrus and spicy chilies perfectly. If you're worried about raw eggs, you can scramble one into the hot pork instead.

Why does my pork taste boiled instead of crispy?

The plate or skillet probably wasn't hot enough. You need smoking-hot heat (around 500°F / 260°C) to crisp the edges. Also make sure the pork is completely dry before it hits the pan—any moisture will steam the meat instead of crisping it.

500 ml (2 cups)	vinegar	white or cane vinegar
100 ml (scant ½ cup)	soy sauce	use 5:1 ratio of vinegar to soy