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Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)

Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)

Pancit Sisig brilliantly marries two Filipino party staples: pan-fried rice noodles (pancit bihon) topped with crispy chopped pork jowl (sisig). Popular in Metro Manila food stalls, this fusion dish transforms familiar comfort foods into an elevated experience, featuring tender-crisp vegetables and noodles crowned with sizzling, citrus-sparked pork that's crispy outside and succulent within. Originally born from creative use of leftovers, it has evolved into a legitimate party centerpiece that combines the best elements of noodle and meat dishes in Filipino cuisine.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Snack
Cuisine Filipino
Servings 8
Calories 450 kcal
Difficulty Intermediate

Equipment

  • Large wok (kawali) for stir-frying noodles and finishing the sisig
  • Roasting pan with rack ensures even cooking and crispy pork skin
  • Sharp knife (kutsilyo) for chopping the pork into small pieces
  • Cutting board (Sangkalan) for prep work
  • Mixing bowls (mangkok) for marinating and combining ingredients
  • Tongs for handling noodles
  • Meat thermometer ensures properly cooked pork
  • Strainer [Salaan] for draining noodles
  • Heavy-duty aluminum foil for tenting the meat

Ingredients
 

For the Sisig:

  • 1 kg whole pork neck and/or jowl liempo, skin on
  • 1 medium onion sibuyas, peeled and diced
  • 4 birds eye chilies siling labuyo, minced
  • ½ cup calamansi or lemon juice katas ng kalamansi
  • 4 cloves garlic bawang, minced
  • ½ thumb-sized ginger luya, minced
  • 3 tablespoon Filipino soy sauce toyo
  • 1 teaspoon baking soda
  • Salt asin
  • Freshly ground black pepper paminta
  • Oil mantika
  • 2 fresh eggs itlog

For the Pancit:

  • 500 g pancit bihon noodles
  • 2 cups chicken broth
  • ¼ cabbage repolyo, sliced
  • 1 red onion sliced
  • 4 cloves garlic minced
  • 1 carrot karot, sliced
  • ¾ cup Chinese celery kintsay, chopped
  • ⅓ cup Filipino soy sauce
  • Fish sauce patis to taste
  • Black pepper
  • 1 lemon or calamansi sliced
  • Oil for cooking
  • Chopped coriander wansuy for garnish

Instructions
 

  • Start by preheating your oven to 160°C (320°F). Take your pork and rub baking soda all over the skin, then season the entire piece generously with salt and pepper. Place it on a roasting rack with a dripping tray underneath.
  • Roast the pork for 2 hours at 160°C. After this time, increase the temperature to 180°C (356°F) and continue roasting for another 45-60 minutes until the skin turns golden brown and crispy.
  • While the pork is roasting, prepare your vegetables. Slice your cabbage, onions, and carrots. Mince your garlic, ginger, and chilies. Chop the Chinese celery and set everything aside.
  • Once the pork is done, let it cool until you can handle it. Chop it into very small pieces, about the size of a dice. Place the chopped pork in a bowl and mix it with ¼ cup of calamansi juice, soy sauce, diced onion, and chilies. Add a pinch of salt and mix well.
  • Now soak your bihon noodles in room temperature water, but no longer than 10 minutes. While the noodles are soaking, start heating your wok over medium heat with a bit of oil.
  • Add garlic and onions to your hot wok and cook until they smell fragrant. Pour in the chicken broth and add all your prepared vegetables. Let this come to a boil.
  • Drain your noodles and add them to the boiling mixture along with the soy sauce. Stir-fry everything together for 5 minutes, gently tossing to combine. Season with fish sauce and black pepper to your taste. Remove the noodles from the wok and set aside.
  • Clean your wok and place it back over high heat with a little oil. Once the oil is smoking hot, add your seasoned chopped pork mixture along with the garlic, onions, and ginger. Let it sizzle and get crispy on the bottom.
  • Turn off the heat and drizzle the remaining calamansi juice over the pork. Quickly crack in the eggs and stir everything together – the residual heat will cook the eggs just enough.
  • To serve, place your cooked pancit on a large platter and top it with the hot sisig. Sprinkle chopped coriander over everything and arrange calamansi or lemon wedges around the plate. Serve right away while the sisig is still sizzling.

Tips from Lola's Kitchen

Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)
  • For crispier sisig, chop the pork into smaller, uniform pieces
  • Don't oversoak the bihon noodles - they'll continue cooking in the wok
  • Pat vegetables dry before adding to prevent watery pancit
  • Always taste before adding more fish sauce - it's easier to add than subtract
  • Reserve some chicken broth to adjust noodle consistency if needed
  • For extra crispy pork skin, pat it completely dry before applying baking soda
 

Traditional Serving Suggestions

  • Serve family-style on a large bilao (native woven tray)
  • Accompany with:
    • Extra calamansi or lemon wedges
    • Chili vinegar (suka at sili)
    • Raw chopped onions
    • Additional chopped chilies for heat lovers
    • Ice-cold beer or soda
 

Troubleshooting

  • Soggy noodles: Reduce soaking time and ensure quick cooking
  • Dry pancit: Add reserved chicken broth gradually
  • Chewy pork: Cut against the grain and ensure proper cooking temperature
  • Pale sisig: Increase final searing time in wok
  • Not enough sauce: Mix additional soy sauce and calamansi juice to taste
 

Ingredient Alternatives

  • Pork jowl → Pork belly or shoulder
  • Calamansi → Lemon or lime juice
  • Birds eye chilies → Regular red chilies or chili flakes
  • Chinese celery → Regular celery with more herbs
  • Chicken broth → Vegetable broth or water with bouillon
  • Fresh garlic → Garlic powder (reduce amount by half)
 

Storage & Reheating

  • Store pancit and sisig separately in airtight containers
  • Refrigerate for up to 3 days
  • Reheat pancit in wok with a splash of water
  • Reheat sisig in hot pan until crispy again
  • Not recommended for freezing
 

Variations

  1. Seafood Pancit Sisig: Top with chopped grilled squid and shrimp
  2. Spicy Version: Double the chilies and add chili oil
  3. Vegetarian Option: Replace pork with mushrooms and tofu
  4. Low-Carb: Use shredded cabbage instead of noodles
  5. Extra Creamy: Add mayonnaise to sisig topping
 

FAQs

Q: Can I make this ahead for a party? A: Yes! Prepare components separately and assemble just before serving.
Q: How spicy is this dish? A: Moderate, but adjustable. Control heat by adjusting chili quantity.
Q: Is there a quick version? A: Use pre-cooked sisig and reduce cooking time to 30 minutes.
Q: Can I use other noodles? A: Yes, canton or sotanghon work well too.
Q: How do I store leftovers? A: Keep components separate in refrigerator up to 3 days.
 
Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)
Pancit Sisig (Pancit Bihon with Crispy Pork Sisig)

Nutrition

Calories: 450kcalCarbohydrates: 48gProtein: 28gFat: 18gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 890mgPotassium: 132mgFiber: 3gSugar: 2gVitamin A: 1353IUVitamin C: 13mgCalcium: 30mgIron: 0.4mg
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