🍳 Pork Sisig
Sisig is a sizzling Filipino dish of grilled pork cheek chopped finely and tossed with onion, chili and sour calamansi juice, often finished with a raw egg cracked on top and a spoon of mayonnaise. It arrives crackling on a hot plate, crispy, tangy and rich. It is a favourite with rice or as a bar snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g pork cheek (or pork jowl)
- 1 large red onion, finely chopped
- 2 red chilies, finely chopped
- 4 calamansi (or 1 lime), juiced
- 1 egg
- 1 tbsp mayonnaise
- Salt and black pepper to taste
Method
- Simmer the pork cheek in salted water for 45 minutes until tender, then drain and pat dry.
- Grill over high heat until crisp and lightly charred on both sides.
- Chop the pork very finely and toss with onion, chili, calamansi juice, salt and pepper.
- Heat a cast-iron plate or skillet until very hot, add the sisig and let it sizzle.
- Crack the egg on top, add the mayonnaise and stir together at the table.
How to make it lighter
- Leave out the mayonnaise or use a teaspoon: 1 tbsp mayonnaise is about 90–100 kcal.
- Trim some of the fat from the pork cheek after boiling.
- Share a plate and add plenty of raw onion and a side salad.
History
Sisig is strongly associated with Angeles City in Pampanga, where the modern sizzling version is usually credited to a roadside cook named Lucia Cunanan in the 1970s. The dish has since spread across the Philippines and to Filipino restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →