Intro
Get ready to indulge in a guilt-free and mouth-watering dish with our Air Fryer Pork Belly Sisig recipe!
Sisig is a popular sizzling pork dish from the Pampanga region of the Philippines. This Filipino dish is usually served with calamansi, grilled onions, and peppers. The name is derived from the word “sisigan,” which translates to “to make sour,” because early versions of the dish were primarily made from citrus.
Read on for the healthy and easy recipe that is sure to please your friends and family!
While the true origin of sisig is unclear, its first recording was by an Augustinian friar in 1732. In this record, sisig was described as a citrus “salad” served as a side with meat and vinegar. This version of sisig remained for centuries.
Then in the 1970’s, the dish was reinvented by a chef named Lucia Cunanan (nicknamed the “Sisig Queen”). She added pig’s ears, cheeks, and chicken liver, then served it on a sizzling plate. Her recipe gave new life to the age-old dish and allowed her restaurant to remain competitive with other restaurants. Even more, other restaurants started adopting her recipe to add to their menus. Since then the dish has become popularized due to tourism and was even featured by Anthony Bourdain. Today, sisig is still an evolving dish, as you can see with this air fryer sisig recipe.
Angeles City in Pampanga takes much pride in being the birthplace of sisig. They even hold an annual sisig festival (“Sisig Fiesta”) in which they hold culinary competitions and street food stalls.
Traditional Kapampangan sisig is based on the Sisig Queen’s recipe. Pork head and chicken liver are boiled and then grilled or broiled. The meat is then chopped into fine pieces and combined with other ingredients such as onion and peppers, then served with calamansi. This is probably the simplest form of sisig you may encounter today.
Modern versions of sisig are often made with the same boiling-then-grilling method, but they also add more ingredients. Some recipes include ingredients like eggs, ox, chicharon, chicken, and mayonnaise. There’s even a crocodile sisig dish that’s served in the island of Palawan!
Recently, we’ve seen many restaurants use sisig as a topping for french fries or as a filling for burritos (check out Senior Sisig if you’re in the Bay Area). We’d love to make our own recipes for those someday!
Our grocery didn’t have any pig head parts or calamansi, so we decided to make this recipe with pork belly and lemon. For a more authentic sisig, look for pig’s ears, cheeks, snout, and chicken liver.
Our modern version of sisig involves boiling then air frying pork belly. Then, it is tossed in a mixture of grilled onions and bell peppers.
Sisig is a pulutan dish, meaning it’s meant to accompany alcoholic beverages (usually beer). Serve it on a sizzling plate with a bowl of white rice or fried rice on the side, and crack open a cold one! You may also consider serving it with some sides like atcharang chayote (Pickled Chayote and Vegetables), corn cheese, or chop suey.
We recommend the following toppings for your sisig dish:
Other toppings you can add are: a raw or fried egg, mayonnaise (watch out, some people find this controversial!), or chicharon!
A modern version of the famous Filipino dish, this sisig replaces deep frying with air frying for a crunchier, less oily experience. Accompany this with a beer and you get a drool-worthy meal!
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Editor’s note: This post was originally published on January 22, 2021. It has been updated with content and images on May 11, 2023.
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