Pork Belly Sisig Recipe With Mayonnaise: Crispy Bits With Tangy Creaminess

This pork belly sisig delivers crispy perfection with a creamy twist. I’ve tested countless methods to achieve that ideal texture, and the secret lies in the double-cooking process that transforms pork belly into tender, golden bits.

The addition of mayonnaise might seem unconventional, but it creates a luscious, tangy richness that balances the dish’s smoky depth. This isn’t your typical bar food—it’s a refined take on a Filipino classic.

What you’ll get is a sizzling plate of pork belly with caramelized edges, finished with a velvety sauce that ties everything together. The contrast between the crispy pork and creamy dressing is irresistible.

Serve it hot with cold beer for the full experience. Here’s how to make it right.

Ingredients for Pork Belly Sisig Recipe with Mayonnaise

Rich pork belly and tangy mayo create that iconic crispy-creamy contrast. Simple but bold ingredients.

The pork belly is the star here—look for skin-on cuts with good marbling at your butcher or Asian grocery stores. It’s worth the extra effort to find quality pork belly (the good stuff, not the pre-diced kind). For the mayonnaise, Kewpie or Hellmann’s give that perfect creamy tang. If you’re adding chicken liver, buy fresh and clean it yourself for the best texture.

No calamansi? Lime juice at a 1:1 ratio works just fine. Out of jalapeños? Substitute serrano peppers for more heat. Skip the chicken liver if you’re not into offal—just double the pork belly. The soy sauce can be swapped for tamari or coconut aminos if needed. For extra richness, swap half the butter for pork fat (save it from rendering the belly).

Sisig is best served immediately, but leftovers keep 3 days in the fridge. Reheat in a skillet to recapture the crispiness. The mayonnaise sauce can be made ahead and stored separately for 1 week. Don’t freeze—it’ll break the texture.

Step-by-Step Instructions for Pork Belly Sisig With Mayonnaise

Here’s the method I use to achieve that perfect balance of crispy edges and creamy tanginess.

Step 1: Boil and Crisp the Pork Belly

Place the 1.5 lb Pork Belly in a pot of water with the 1 tsp Salt and 0.5 tsp Black Pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the meat is tender but not falling apart.

Drain the pork belly and pat it completely dry with paper towels. Heat a large skillet over medium-high heat and add the pork belly cubes. Cook for 10-12 minutes, turning occasionally, until all sides are golden brown and crispy. The fat should render out, leaving you with those coveted crispy bits.

Step 2: Sauté the Aromatics

In the same skillet with the rendered pork fat, add the 4 tbsp Butter. Once melted, add the 1 whole White Onion (finely diced) and sauté for 3-4 minutes until translucent and slightly caramelized.

Add the 6 cloves Garlic Cloves (minced) and 2 whole Jalapeño Pepper (seeds removed, minced) to the skillet. Cook for 1-2 minutes until fragrant—you’ll smell the garlic’s sweet aroma. Be careful not to burn the garlic, as it can turn bitter quickly.

Step 3: Add Liver and Seasonings

If using, add the 0.5 lb Chicken Liver (cleaned and diced) to the skillet. Cook for 3-4 minutes until the liver is no longer pink and is cooked through. The liver should be tender but not rubbery.

Stir in the 3 tbsp Soy Sauce, 3 tbsp Calamansi or Lime Juice, and 2 tbsp Apple Cider Vinegar. Let the mixture simmer for 2 minutes, allowing the flavors to meld together and the liquid to reduce slightly. This is where that signature tangy depth develops.

Step 4: Finish with Mayonnaise and Garnish

Remove the skillet from heat and let it cool for 2 minutes. Stir in the 0.5 cup Mayonnaise until everything is well coated. The mayonnaise will create that creamy texture that balances the crispy pork and tangy sauce.

Transfer to a serving plate and garnish with the 4 whole Green Onions (thinly sliced), 0.25 cup Cilantro (chopped), and 1 whole Red Chili Pepper (sliced). Serve immediately while the pork belly is still crispy and the mixture is hot.

Perfect Pairings for These Flavors

Drink Pairings

Nothing beats an ice-cold San Miguel Beer with sisig—the crisp, light lager cuts through the richness perfectly. For a non-alcoholic option, calamansi juice with soda water offers that same citrusy brightness. 🍺

Side Dish Ideas

Serve with steamed jasmine rice to soak up the creamy sauce. A simple cucumber-tomato salad with a vinegar dressing adds a refreshing crunch. I often throw in pickled radishes for extra tang.

Extra Toppings

Set out small bowls of sliced green chilies, extra calamansi wedges, and toasted garlic bits for customization. My grandmother always said, “Let everyone make it their own.”

Bread Options

Warm pandesal or crusty French bread works beautifully for scooping up every last bit. Toast slices with garlic butter for an elevated touch.

Dessert Follow-Up

End the meal with something light like mango slices or halo-halo to balance the savory flavors. The sweetness provides a perfect contrast to the dish’s bold profile. ✨

Frequently Asked Questions