You’ve Never Had Sisig This Good

You’re bound to lose your diet for this special sisig, and we promise you won’t regret it


We’re calling it, sizzling sisig is way up there on the definitive list of Filipino comfort food. Derived from the country’s culinary capital, Pampanga, the dish is originally composed of pork’s cheeks, ears, and a douse of chicken liver added into the mix. Nowadays, the ultimate pulutan has got a couple of equally tasty variations under its wing. Lucky you, we’ve got another lethal (but heavenly) rendition in Chef Tristan Encarancion’s Pork Belly Stuffed Sisig. This dish serves 2 to 4 people.



Preparation time: 45 minutes | Cooking time: 1 hour

oil for frying, as needed
350 grams pork belly
2 pieces bay leaves
2 teaspoons whole black peppercorn

350 grams pig’s cheeks
240 mL pineapple juice
2 teaspoons whole black peppercorn
2 pieces bay leaves
2 tablespoons ox brain
2 tablespoons chicken liver, cooked and mashed
2 tablespoons red onion, chopped
1 to 2 pieces red chili, chopped
1 tablespoon calamansi juice
1 ½ tablespoons liquid seasoning
2 teaspoons cracked black peppercorn


  1. Simmer pork belly in water with bay leaves and black peppercorn until tender. Set aside.
  2. Simmer cleaned pig’s cheeks in pineapple juice, whole black peppercorn, and bay leaves for 30 to 45 minutes until tender. Add water if needed.
  3. Remove cheeks from the broth and roast until rendered.
  4. Grill the cheeks and cut into small dices.
  5. To make the sisig, combine chopped cheeks, ox brain, chicken liver, red onion, red chili, calamansi juice, seasoning, and cracked black peppercorn in a bowl. Mix thoroughly.
  6. Stuff boiled belly with sisig mixture and secure with twine. Roast in an oven for 20 to 30 minutes at 350°F until crispy.
  7. Serve with preferred dipping sauce.

Craving for some Halo-halo? Here’s a new way of doing it.