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Craving a flavorful and filling Filipino-style feast? This Lechon Kawali Sisig with Garlic Rice brings together crispy pork belly success in the form of a sizzling sisig ulam—perfectly pairable with garlic-infused silog meals. With each crunchy, juicy bite atop luscious garlic rice, it’s a dish that’s unapologetically bold and authentically pagkaing pinoy. Whether you're a seasoned home cook or just diving into Filipino recipes, this is sure to satisfy cravings for that classic Filipino dishes vibe.

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Lechon Kawali Sisig with Garlic Rice

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine Filipino

Servings 4 generous plates

Equipment

• Large stockpot or deep saucepan Needed for boiling the pork belly. Alternatively, a slow cooker on high for 2–3 hours can be used.
• Wire Rack To allow steamed pork to dry before deep-frying. If unavailable, paper towels on a baking sheet work.
• Deep-fryer or deep saucepan with oil For deep-frying lechon kawali until crisp. A heavy-bottomed skillet also works if oil depth is enough.
• Cast-iron sizzle plate (optional) For sizzling sisig presentation inspired by sizzling sisig style; alternatively serve in a hot skillet.
• Non-stick skillet or frying pan For making the sisig topping and garlic rice.
• Knife & chopping board For prepping garlic, onion, chilies, and slicing the pork.
• Mixing bowls, spatula, tongs, slotted spoon

Ingredients

  

For the Lechon Kawali Sisig

• 1  kg pork belly skin-on, suitable for that perfect crunch
• 1 tsp salt
• 1 tsp black pepper
• 2  bay leaves
• 1 onion quartered
• Water to cover pork for boiling

Sisig Topping & Seasoning

• 1 tbsp cooking oil or butter
• 1 medium red onion finely chopped
• 3 cloves garlic minced
• 2 bird’s eye chilies siling labuyo, sliced
• ¼ cup chicken livers optional but classic in chicken sisig and pork sisig recipe fil­ipino food
• 1 tbsp soy sauce
• 2 tbsp mayonnaise
• Juice of 1 calamansi or lemon
• Salt & pepper to taste
• Chopped spring onions & toasted garlic bits for topping
• ¼ tsp chili flakes optional, for extra heat

For the Garlic Rice

• 3 cups day-old cooked jasmine rice
• 4 cloves garlic thinly sliced
• 1 tbsp cooking oil
• Pinch of salt

Optional Sides & Garnishes

• Fried egg for silog style
• Fresh cucumber slices or tomatoes
• Sliced tahong mussels—drawing inspiration from tahong filipino recipe

Instructions

 

Boil the Pork Belly

1. Place pork belly in pot, season with salt, pepper, bay leaves, and add quartered onion.
2. Cover with water, bring to a boil, then reduce to simmer. Cook for 45–60 minutes until tender but not falling apart.

Drain & Air-Dry

1. Remove from pot, place on wire rack set over baking tray. Let steam off and dry for at least 15 minutes—this ensures extra crispiness when frying.

Deep-Fry to Crispy Perfection

1. Heat oil to 180 °C (350 °F).
2. Deep-fry pork until skin is golden and crackling crisp, about 5–7 minutes—watch for puffing up.
3. Drain well on paper towels, let cool slightly.

Chop the Pork Fine

1. Once cooled enough, cut pork into small dice or mince it—size depends on preference; classic sisig is nearly minced.

Cook the Garlic Rice

1. In a non-stick pan, heat oil and sauté sliced garlic gently until golden.
2. Add rice, salt, toss to coat. Cook until heated through and garlic is evenly distributed. Set aside and cover.

Prepare Sisig Topping

1. In same pan, melt butter or oil. Sauté chopped onion until softened.
2. Add garlic, chilies, and optional chicken livers; cook until garlic is fragrant and livers are lightly browned.
3. Stir in lechon kawali bits, tossing well.
4. Splash with soy sauce, stir.
5. Remove from heat, stir in mayonnaise and calamansi juice. Season with salt and pepper, and chili flakes if using.

Serve It Up—Sizzling Style!

1. If using a cast-iron sizzle platter, heat it first until smoking hot. Spoon sisig onto it, sprinkle spring onions and toasted garlic bits.
2. Alternatively, serve in a warmed skillet or bowl.
3. Plate with a side of garlic rice; add fried egg for silog appeal and tongs of fresh cucumber slices for balance.

Pairings

• Beverage: Ice-cold San Miguel or a refreshing calamansi soda complements the rich, fatty flavors.
  
• Side dishes:
  
  • A crisp guaba or green mango salad helps cut the oiliness.
    
  • Monggo recipe Philippines style mung bean stew makes a comforting veggie counterpoint.
    
  • Tahong (Filipino mussel) in garlic butter aligns with the dish’s flavor profile.
    
• Condiments: Extra calamansi wedges, fish sauce with siling labuyo, chili oil, or vinegar on the side for aatil.
  
• Gulay side: Blanched kangkong or sauteed garlic sitaw adds green freshness.

FAQs

1. Can I use pork shoulder or other cuts instead of pork belly?

Pork belly delivers the iconic crisp crackling; shoulder won’t crisp the same. If belly is unavailable, thick pork side or boston butt may work—but results differ from classic lechon kawali sisig.

2. Is chicken sisig an option instead of pork sisig?

Absolutely! Swap pork belly for chopped chicken thighs or breasts (use dark meat for juiciness), pan-fry until browned, then use same seasoning steps. You’d resemble chicken sisig more closely.

3. What’s the role of chicken livers in sisig?

Chicken livers lend depth of flavor, richness, and smooth texture to the sisig mixture. They’re traditional in many sisig food photography shots for that creamy consistency—you can omit them, but the flavor profile will be lighter.

4. Can I use pre-cooked or leftover pork belly?

Yes. If you have pre-cooked lechon kawali or leftover roast pork belly, reheat briefly in oil until crisp, then chop and proceed with sisig steps. This saves time without losing much flavor.

5. Is mayonnaise actually used in sisig?

Yes! Mayonnaise gives sisig its signature creamy texture and glossy sheen—modern sisig recipe Philippines styles almost always use it. You can swap for half-and-half or a bit of evaporated milk if preferred.