Lechon Sisig Recipe or Sisig na Lechon Recipe

June 9, 2011
(Last Updated On: June 28, 2016)

Try this Lechon Sisig Recipe or Sisig na Lechon Recipe

Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig dish originated in Angeles City and has been credited by The Philippine Department of Tourism to Lucia Cunanan of Aling Lucing Restaurant for inventing the Sisig Recipe.

Originally, sisig was made from chopped parts of a pig’s head parts like ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.  Recently, Pinoy chefs have experimented with ingredients other than pork such as chicken, squid, tuna and even tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Traditionally, left over Lechon is cooked as Lechon Paksiw. We now have an alternative dish for the Lechon left overs, the Lechon Sisig Recipe or Sisig na Lechon Recipe.

lechon sisig recipe

Lechon Sisig Ingredients:

  • 1/2 kilo pork Lechon ( we used the belly part )
  • 4 Medium sized onions, chopped
  • 4 finger chili peppers or siling labuyo, chopped
  • 2 tbsps vinegar
  • 4 pcs calamansi
  • 2 tbsp minced fresh ginger
  • 2 clove garlic, minced
  • 1 tsp whole black pepper (crushed)
  • 1 pc. bay leaf (crushed)
  • Salt and Pepper to taste
  • 1 tbsp Soy Sauce to taste
  • Canola cooking oil for frying
  • scallions, sliced

Lechon Sisig Cooking Instructions:

lechon sisig ingredients

  • Cut the Lechon belly into small diced
  • Pre-heat the frying pan then add about a tablespoon of Canola oil, then add  ginger, onions, garlic, chili peppers
  • Saute for 3 minutes until the onions are translucent, add the chopped lechon and stir, then cook for 2 minutes.
  • Add the vinegar, soy sauce, salt and black pepper.
  • Prevent the Lechon Sisig from sticking to the frying pan by constantly stirring. When it turned dark brown then its done.
  • To serve, heat a sizzling plate then place the Lechon Sisig on the plate, while sizzling, you may crack an egg on top. The very hot sizzling plate with Lechon sisig will cook the egg.
  • Sprinkle the Sizzling Lechon Sisig with lemon juice and chili sauce if you want it spicy.
  • Topped with chopped scallions or onion leaves.
  • Serve hot.

lechon sisig in hot plate





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  • Reply

    Armando Adlawan

    August 17, 2016 at 6:47 am

    Thanks. Have tried this recipe twice. the first time I was not able to put the laurel leaf because it is not mentioned in the procedure but it turned out fine. The second time, I skipped the laurel andI added 1 tbps of mayo just like in other sisig recipes. The mix became a bit sticky and tasted even better.

  • Reply

    Elodie Jane Amora

    June 10, 2011 at 3:51 pm

    Will try this the next time we will order a whole lechon and I have a lot of leftovers! thanks!

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