Sisig
Snacks • Philippines
About Sisig
Sizzling chopped pig face and ears with calamansi, chili, and egg
How to Make Sisig (Traditional & Healthy Version)
Sisig is a beloved Filipino snack that hails from the vibrant kitchens of Pampanga, often referred to as the culinary capital of the Philippines. Traditionally, this sizzling dish is made from chopped pork, seasoned with calamansi, onions, and chili peppers, then served on a hot plate, creating a mouthwatering aroma and irresistible crunch. Sisig is not just food—it's a social experience, often enjoyed with friends and family during festive gatherings and celebrations. The magic of Sisig lies in its balance of flavors: tangy, savory, spicy, and slightly smoky. Over the years, Sisig has evolved into various interpretations, but its roots remain deeply embedded in Filipino culture. Its bold taste and unique preparation make it a standout among global snacks. For those seeking a healthier option, this version uses lean pork and less oil without losing the authentic taste, making it an excellent choice for health-conscious food lovers. Dive into the world of Filipino cuisine and discover why Sisig is a staple in every Filipino food lover’s heart.
Ingredients(for 1 sizzling plate (about 200g per serving))
- 200g Lean pork belly (liempo, trimmed of excess fat)
- 50g Chicken liver (finely chopped)
- 1 medium Red onion (finely chopped)
- 3 tablespoons Calamansi juice (or use Philippine lime)
- 1 Green chili (siling haba, sliced)
- 1 Red chili (labuyo, finely diced) - optional
- 1 tablespoon Low-sodium soy sauce
- 2 cloves Garlic (minced)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
- 1 tablespoon Cooking oil (preferably canola or coconut oil)
Instructions
- 1
Bring a pot of water to a boil. Add the pork belly and simmer for 10 minutes until partially cooked. Drain and cool.
10 minutes
Boiling first reduces fat and makes it easier to grill.
- 2
Grill the pork belly over medium heat until slightly charred. Let it rest and chop into small cubes.
5 minutes
Grilling adds a smoky flavor essential to authentic Sisig.
- 3
In a non-stick pan, heat half the oil. Sauté garlic and onions until fragrant, about 2 minutes.
2 minutes
Use minimal oil to keep the dish light.
- 4
Add the chopped chicken liver and cook until just browned. Set aside.
2 minutes
Do not overcook the liver to retain its creamy texture.
Why This Dish is Healthy
Unlike traditional Sisig, which can be high in saturated fat, this version uses lean cuts of pork and less oil, making it a healthier snack option. Grilling instead of deep-frying further reduces fat intake. The inclusion of fresh ingredients and minimal processing ensures vitamins and minerals are preserved. This recipe is perfect for those watching their calorie intake without sacrificing authentic Filipino flavor.
This healthy Sisig recipe provides a good balance of protein from lean pork and chicken liver, healthy fats from minimal oil, and fiber from onions and chilies. Chicken liver is rich in iron, vitamin A, and B vitamins, while calamansi juice adds a boost of vitamin C. By trimming the pork and using less oil, the saturated fat content is significantly reduced, making it more suitable for modern diets. This dish contains moderate carbohydrates and is naturally gluten-free if soy sauce is substituted with a gluten-free alternative.
Pro Tips
- 💡Grill the pork belly for extra smoky flavor.
- 💡Do not overcook the liver to maintain its creamy texture.
- 💡Serve on a sizzling plate to keep the Sisig hot and appetizing.
Storage & Serving
Store leftover Sisig in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or microwave until piping hot before serving.
Best served: Lunch or Snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Protein | 15.0 g |
| Carbohydrates | 3.0 g |
| Total Fat | 16.0 g |
| Fiber | 0.0 g |
