Sisig (Filipino Crispy Chopped Pork with Chili and Calamansi)
Quick answer
Sisig is a Filipino bar food built around chopped pork that is boiled first for tenderness, then pan-fried in butter until the edges turn deeply crisp.
What makes this special
- Sisig consists of chopped pork boiled and then seared in butter with chili and tart calamansi.
- Boiled pork seared hard in butter until only the surface crisps
- Calamansi juice cuts through the pork fat with citrus acidity
Key ingredients
Core cooking flow
- 1 Boil 400 g pork shoulder until fully cooked and tender, then drain it very well.
- 2 Dice 120 g onion and thinly slice the 2 chilies before the pan gets hot.
- 3 Heat a wide pan over medium-high heat and melt 1 tablespoon butter.
Sisig is a Filipino bar food built around chopped pork that is boiled first for tenderness, then pan-fried in butter until the edges turn deeply crisp. Diced onion and fresh chilies are tossed in briefly, adding crunch and a sharp bite that cuts through the richness. Calamansi juice-a small citrus native to the Philippines-brings a tart brightness that lifts the entire dish, while a finishing fold of mayonnaise binds everything together in a creamy coating without dulling the flavor. The mixture is traditionally served on a sizzling cast-iron plate so it arrives at the table still popping and hissing. Each forkful delivers a layered experience: the crunch of the fried pork, the cool tang of citrus, and the lingering heat of the chili. Sisig is inseparable from Filipino drinking culture and remains one of the country's most iconic street-to-table dishes.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Boil 400 g pork shoulder until fully cooked and tender, then drain it very well.
Let it cool slightly, chop it finely, and press away surface moisture so it can crisp instead of steaming.
- 2Season
Dice 120 g onion and thinly slice the 2 chilies before the pan gets hot.
Keep 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and 2 tablespoons calamansi juice nearby because the stir-fry moves quickly.
- 3Control
Heat a wide pan over medium-high heat and melt 1 tablespoon butter.
Spread the pork out in a thin layer and fry for 4 to 6 minutes, stirring after it browns, until moisture is gone and the edges turn deeply crisp.
- 4Heat
Add the onion and chilies and stir-fry for only 1 to 2 minutes.
Stop while the onion still has crunch, and lower the heat one step if browned bits on the pan start to scorch.
- 5Control
Pour in the soy sauce and black pepper first so the pork is evenly seasoned.
Reduce the heat to low, add the calamansi juice, and toss for about 30 seconds to keep the citrus sharp and fresh.
- 6Finish
Turn off the heat and fold in 2 tablespoons mayonnaise with the residual heat until the pork is lightly coated.
Do not keep frying after adding it, or it may split, and serve immediately on a hot plate if possible.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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