Sisig (Filipino Crispy Chopped Pork with Chili and Calamansi)
Sisig is a quintessential 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.
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Instructions
- 1
Boil pork until cooked, drain, and chop finely.
- 2
Melt butter and fry chopped pork on high heat until crisp.
- 3
Add onion and chilies and stir-fry briefly.
- 4
Season with soy sauce, pepper, and calamansi juice.
- 5
Turn off heat, fold in mayonnaise, and serve sizzling hot.
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