Grilled Liempo Sisig: Filipino Pork Belly Sisig Recipe

There are countless ways to make sisig, and Grilled Liempo Sisig is one delicious variation. This version uses grilled pork belly for a smoky, flavorful base that elevates the classic Filipino dish.

This recipe builds on inihaw na liempo — Filipino-style grilled pork belly — and transforms it into a heartier, saucier sisig. If you love the char and richness of grilled liempo, this version intensifies those qualities with minced pork belly, liver, and savory seasonings. Read on for an easy, step-by-step recipe that yields a sizzling, crowd-pleasing plate of sisig.

Try this Grilled Liempo Sisig Recipe and tell me how it turned out.

Grilled Liempo Sisig Recipe

Prep: 15 minutes

Cook: 45 minutes

Total: 1 hour

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Ingredients

▢ 1 lb. Filipino style grilled pork belly sliced into serving pieces
▢ 2 ounces chicken liver
▢ 1 large yellow onion
▢ 1 teaspoon garlic powder
▢ 3 1/2 tablespoons margarine
▢ 1 tablespoon mayonnaise
▢ Salt and ground black pepper to taste
▢ 1 teaspoon chopped green onion
▢ 1 piece egg

Instructions

Sprinkle 1/2 teaspoon garlic powder, salt, and ground black pepper over the chicken liver. Let it rest for 10 minutes.
Meanwhile, melt 1 tablespoon margarine in a pan until hot.
Pan-fry the chicken liver over medium heat for 3 to 4 minutes per side. Keep the liver whole while frying for easier handling. Remove and set aside.
Place the sliced grilled liempo in a food processor and pulse until coarsely ground. Transfer to a bowl and set aside.
Using the same food processor, chop the onion until very finely minced. Set aside.
Add the fried chicken liver and mayonnaise to the food processor. Grind until the mixture becomes smooth and spreadable. Set aside.
Melt the remaining margarine in the same pan. Sauté the minced onion until soft and translucent.
Add the minced grilled liempo. Stir and cook for 10 to 12 minutes, stirring occasionally, until the pork is heated through and slightly caramelized.
Stir in the chicken liver mixture and cook for another 8 to 12 minutes, or until the mixture is nearly dry. Add the remaining garlic powder, and season with salt and pepper to taste.
Heat a sizzling plate (fajita plate) and melt the remaining 1/2 tablespoon margarine. Transfer the cooked sisig to the hot plate, top with the egg and chopped green onions, and let the egg cook slightly from the residual heat.
Serve with sriracha sauce, soy sauce, and lemon on the side. Don’t forget the rice.
Share and enjoy!

Nutrition Information

Serving: 4g