Crispy Sisig is a crunchy and savory pork dish tossed in a creamy calamansi dressing with a hint of liver for depth. It is perfect for gatherings, family dinners, or moments when you want something bold and proudly Filipino.
What is Crispy Sisig
Crispy Sisig is a variation of the Kapampangan classic that highlights texture as much as flavor. It uses boiled pork belly that is air dried, deep fried, chopped, and mixed with a creamy dressing made of mayonnaise, mashed chicken liver, calamansi, vinegar, and seasonings. The result is a dish that crackles with every bite while still tasting bright and savory.
How to Cook Crispy Sisig
- Boil the pork – Combine pork belly, salt, laurel leaves, and water in a pot. Boil gently until tender. Remove and air dry on a rack for an hour.
- Deep fry until crisp – Heat oil in a deep pot. Fry pork until golden and crunchy. Drain on a rack.
- Chop the pork – Let the pork cool slightly and chop into small pieces.
- Make the dressing – In a bowl, combine mayonnaise, mashed chicken liver, calamansi, sugar, vinegar, and liquid seasoning. Add salt and pepper. Mix well.
- Toss everything – Add chopped pork and minced onions. Toss until evenly coated.
- Serve and enjoy – Transfer to a plate and serve warm.
Quick Tips
- Dry the pork after boiling for extra crispiness.
- Fry in small batches to maintain oil temperature.
- Adjust dressing to taste. Add more calamansi for brightness or more liver for richness.
- Serve immediately to enjoy the crunch.
- Use a sizzling plate and top with egg for a restaurant style touch.
Ingredients for Crispy Sisig
Main ingredients:
- Pork belly – provides layers of meat and fat that turn crisp and flavorful after deep frying
- Onions – add fresh crunch and mild sweetness to balance the savory dressing
- Laurel leaves – give aroma while boiling the pork
- Salt – seasons the pork
- Water – for boiling
- Cooking oil – for deep frying
Sisig dressing ingredients:
- Mayonnaise – creates a creamy base
- Chicken liver – adds depth and flavor
- Calamansi – gives bright citrus tang
- Sugar – balances acidity
- White vinegar – adds clean tang
- Liquid seasoning – enhances savory flavor
- Salt – adjusts seasoning
- Ground black pepper – adds mild heat and aroma
What Makes This Dish Stand Out
- Crispy Sisig stands out for its texture.
- Each bite is a balance of crunchy pork, creamy dressing, and tangy calamansi.
- It is simple to make yet impressive to serve.
Best Ways to Enjoy Crispy Sisig
- Serve with hot rice or enjoy as pulutan.
- A drizzle of calamansi and a pinch of chili flakes make it even better.
- Add a side of pickles to balance the richness.
Suggested Recipes
- Pork Afritada – A classic Filipino pork stew in tomato sauce.
- Pork Adobo – a savory Filipino dish made of tender pork slowly simmered in soy sauce, vinegar, garlic, and spices.
- Lechon Paksiw – a pork stew made by simmering roasted pork in vinegar, soy sauce, and lechon sauce until tender and flavorful.
Frequently Asked Questions
- Can I bake the pork? Yes. Roast on a rack at high heat until crisp. Fry for a minute to finish.
- What if I don’t have calamansi? Use lemon or lime juice. Adjust to taste.
- How do I keep sisig crisp? Toss the pork with dressing only before serving.
- Can I add egg on top? Yes. Crack an egg on the hot sisig and let it set slightly.
- How long can I store leftovers? Store for up to two days and re crisp before serving.
Serving Suggestions
- Egg Fried Rice – a simple and tasty dish made by stir-frying cooked rice with eggs, garlic, and seasonings.
- Lumpia – a Filipino spring roll made of seasoned ground pork and vegetables wrapped in thin pastry and fried until golden and crispy.
- Atchara – pickled green papaya, carrots, and bell peppers soaked in a sweet and tangy vinegar mixture.
Crispy Sisig is a dish that brings everyone to the table. It is crunchy, creamy, and full of flavor. Whether enjoyed as a main dish or pulutan, it always delivers Filipino comfort and celebration in one bite
Crispy Sisig
Crispy chopped pork belly tossed in a creamy calamansi dressing with onion and liver. Served hot for perfect crunch and flavor.
Ingredients
- 2 lbs pork belly
- 2 pieces onions, minced
- 3 pieces laurel leaves
- 2 tsp salt
- 1 quart water
- 2 cups cooking oil
- 3/4 cup mayonnaise
- 3.5 oz chicken liver, fried and mashed
- 2 pieces calamansi
- 1/2 tsp sugar
- 1 tbsp white vinegar
- 2 tsp liquid seasoning
- salt, to taste
- ground black pepper, to taste
Instructions
- Combine pork belly, salt, laurel leaves, and water in a cooking pot. Boil until the pork becomes tender. Remove from the pot and place on a wire rack to air dry for 1 hour.2 lbs pork belly, 2 tsp salt, 3 pieces laurel leaves, 1 quart water
- Heat cooking oil in a deep pot or fryer. Fry the pork belly until golden and crispy. Drain on a rack to keep it crunchy.2 cups cooking oil, 2 lbs pork belly
- Chop the fried pork belly into small pieces using a sharp knife. Set aside.2 lbs pork belly
- In a large bowl, make the dressing by combining mayonnaise, mashed chicken liver, calamansi juice, sugar, white vinegar, and liquid seasoning. Add a pinch of salt and ground black pepper to taste. Mix well.3/4 cup mayonnaise, 3.5 oz chicken liver, 2 pieces calamansi, 1/2 tsp sugar, 1 tbsp white vinegar, 2 tsp liquid seasoning, salt, ground black pepper
- Add the chopped pork and minced onions to the bowl. Toss until everything is well coated with the dressing.2 lbs pork belly, 2 pieces onions
- Transfer to a serving plate. Serve hot and enjoy.
Don’t forget the last step!Share a picture on Instagram and tag me at @speedyrecipe!
Equipment
- Cooking pot For boiling pork belly
- Deep pot or fryer For deep frying
- Wire rack For air drying the pork
- Large bowl For dressing and tossing
- Chef knife For chopping pork and onions
- Cutting board For chopping safely
- Tongs For handling hot pork
Recipe Notes
- Air drying helps make the pork extra crispy.
- For a sizzling effect, you can serve on a hot plate and add a beaten egg on top just before serving.
Nutrition Information
Calories: 1655kcal (83%), Carbohydrates: 1g, Protein: 17g (34%), Fat: 177g (272%), Saturated Fat: 38g (238%), Polyunsaturated Fat: 42g, Monounsaturated Fat: 90g, Trans Fat: 0.4g, Cholesterol: 178mg (59%), Sodium: 1021mg (44%), Potassium: 324mg (9%), Fiber: 0.01g, Sugar: 1g (1%), Vitamin A: 1865IU (37%), Vitamin C: 4mg (5%), Calcium: 17mg (2%), Iron: 2mg (11%)
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