Authentic Kanto Sisig Recipe: Easy Filipino Sizzling Pork Dish

Name: Authentic Kanto Sisig Recipe: Easy Filipino Sizzling Pork Dish
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4
Cuisine: Filipino
Ingredients: 1 kg Pork Belly/Jowl/Ears (Boiled until tender, then grilled/fried until crispy and chopped); 2 large, minced Red Onions; 3-5 pieces, finely chopped Red Chili (Siling Labuyo) (Adjust to taste for desired spiciness); 4 cloves, minced Garlic; 1/4 cup Calamansi or Lime Juice (Freshly squeezed for best flavor); 2 tbsp Soy Sauce; 1 tbsp Fish Sauce (Patis); 1/4 cup Mayonnaise (Optional, for creaminess); 1 tsp Salt (To taste); 1/2 tsp Black Pepper (To taste); 2 tbsp Cooking Oil (For sizzling plate); 1-2 pieces Egg (Optional, raw, cracked on top); 2 tbsp, chopped Spring Onions (For garnish)

Learn how to make delicious Kanto Sisig, a classic Filipino street food. This recipe guides you through preparing crispy pork with fresh onions, spicy chili, and a tangy calamansi dressing, served on a sizzling plate. Perfect for a savory and satisfying meal, just like in the Philippines!

#Sisig

#Filipino Food

#Pork Recipe

#Street Food

#Sizzling Plate

#Savory

#Spicy

#Comfort Food

Crispy Chopped Pork

Recipe Information

20m

Prep Time

1h 35m

Cook Time

1h 55m

Total Time

Servings

Medium

Filipino

English

Nutrition (per serving)

750

Calories

55g

Protein

10g

Carbs

55g

Fat

Sisig Mixture Ready

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Sizzling Sisig with Egg

Instructions

0/6 completed

1
Prepare the Pork: Boil the pork belly (or jowl/ears) in salted water until very tender, about 60 minutes. Drain well, then grill or pan-fry until the skin is crispy and golden brown. Let cool slightly, then chop into small, bite-sized pieces.
Preview
1h 20m
Preview
Prepare the Pork: Boil the pork belly (or jowl/ears) in salted water until very tender, about 60 minutes. Drain well, then grill or pan-fry until the skin is crispy and golden brown. Let cool slightly, then chop into small, bite-sized pieces.
1h 20m
Boiling makes the pork tender, and grilling/frying adds essential crispiness and smoky flavor.
2
Chop Aromatics: While the pork is cooling, finely mince the red onions, red chilies, and garlic. Set aside.
Preview
10m
Preview
Chop Aromatics: While the pork is cooling, finely mince the red onions, red chilies, and garlic. Set aside.
10m
Fresh ingredients are key. Adjust chili quantity to your preferred spice level.

3
Prepare the Dressing: In a small bowl, whisk together the calamansi or lime juice, soy sauce, fish sauce, and mayonnaise (if using). Taste and adjust the sourness and saltiness as needed.
Preview
3m
Preview
Prepare the Dressing: In a small bowl, whisk together the calamansi or lime juice, soy sauce, fish sauce, and mayonnaise (if using). Taste and adjust the sourness and saltiness as needed.
3m
Balance is important. The dressing should be tangy, savory, and slightly rich.
4
Combine Ingredients: In a large mixing bowl, combine the chopped pork, minced red onions, chilies, and garlic. Pour the prepared dressing over the mixture and toss well to ensure all ingredients are evenly coated.
Preview
5m
Preview
Combine Ingredients: In a large mixing bowl, combine the chopped pork, minced red onions, chilies, and garlic. Pour the prepared dressing over the mixture and toss well to ensure all ingredients are evenly coated.
5m
Use your hands (with gloves) for thorough mixing if preferred.
5
Sizzle and Serve: Heat a sizzling plate or a heavy cast-iron pan over high heat. Add a tablespoon of cooking oil. Once very hot, transfer the sisig mixture to the plate. Spread it out evenly and let it sizzle for 2-3 minutes.
Preview
10m
Preview
Sizzle and Serve: Heat a sizzling plate or a heavy cast-iron pan over high heat. Add a tablespoon of cooking oil. Once very hot, transfer the sisig mixture to the plate. Spread it out evenly and let it sizzle for 2-3 minutes.
10m
A super hot plate is essential for the signature sizzle and crispy bits.

6
Finish and Garnish: (Optional) Crack a raw egg or two directly onto the sizzling sisig. Stir immediately to cook the egg with the hot sisig. Garnish with chopped spring onions. Serve piping hot with steamed rice.
Preview
5m
Preview
Finish and Garnish: (Optional) Crack a raw egg or two directly onto the sizzling sisig. Stir immediately to cook the egg with the hot sisig. Garnish with chopped spring onions. Serve piping hot with steamed rice.
5m
The raw egg adds richness and helps bind the sisig. Mix it quickly into the hot meat.