The Recipe · No.724 · Sisig

Sisig, and Where to Source It

Texture is the entire dish, and it comes from a three-step build: simmer the pork tender, then crisp it hard, then chop it and hit it on a screaming-hot plate so the edges go crackling while the inside stays juicy. Skip the crisping and it is just chopped stew; the contrast of crunchy and tender is what sisig is.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min
Cook40 min
Makes4 servings
CuisineFilipino
Part One
The Ingredients — and where to get them
Pork belly and jowl
Belly for fat and jowl for gelatin; both crisp beautifully. A heritage-breed pork has real flavor.
2 lb
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Onion
Finely chopped, half cooked and half raw for crunch. Fresh, bought local.
2
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Chili and calamansi
Fresh chili for heat and calamansi (or lime) for the sour lift. Bright and fresh.
to taste
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Soy sauce and vinegar
The seasoning splash; a naturally brewed soy and a good cane vinegar.
to taste
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Egg
Cracked over the sizzling plate at the end to bind and enrich. Fresh eggs.
1
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Simmer the porkSimmer the pork with aromatics until tender, then cool it.
  2. Crisp it hardGrill or fry the pork until the edges are deeply crisp and browned.
  3. Chop and seasonChop the crisp pork fine and toss with onion, chili, soy, and calamansi.
  4. Sizzle and finishPile it onto a screaming-hot plate, crack an egg over, and toss it all together at the table.
Part Three
The Toolkit

Cast-iron plate · Cleaver · Skillet

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