Cooking Pork Sisig From Left Over Meat

9 November 2025

Filipinos are resourceful by nature. We repurpose, recreate, and recook. So no food ever goes to waste. We are madeskarte. We have the ability to make the most out of what we have. We turn every leftover piece of meat, vegetable scrap, or even grains of rice into something new and delicious. We simply don’t like wasting food, even the leftovers.

One day, after a small gathering at home, there was some leftover meat in the fridge. Before it spoiled, I thought of giving it a new twist using ingredients we already had. That’s when I decided to make pork sisig, the perfect recipe for leftover pork.

Traditionally, sisig is made from leftover pork parts, usually the cheeks and ears. But I only had lean meat.

Here are the ingredients for this recipe.

For the spices, I used shallots, garlic, ginger, and a mix of red and green chilies, because sisig just isn’t sisig without a little kick of spice.

To make it a bit healthier, I also tossed in some chopped tomatoes and cucumber.

For the sauce, I mixed mayonnaise with a bit of pepper, seasoning, and lime juice to make it flavorful.

Now, let’s get cooking!

First, I fried the leftover pork. I wanted it to be crispy, or at least golden brown and slightly firm. I didn’t use extra oil. I just let the pork’s natural fat come out and cook the rest. Next, I added the spices and sauteed everything for a few minutes until the flavors blended well.

When the pork turned brown, I poured in the sauce and mixed everything together in the wok.

I then tossed in the chilies, but I didn't mix it that long, only for a few seconds, since I didn’t want it too spicy.

Lastly, I added the veggies. I didn’t cook them fully, just mixed them with the pork for some freshness and crunch. Though I realized later that I forgot to crack an egg on top while it was still sizzling in the wok.

And that’s it!

From leftover pork to a tastier, homemade version of pork sisig. It might not look exactly like the classic sisig you’d order at a restaurant, but the flavor was there. It's rich, tangy, and satisfying. I even sprinkled some sesame seeds on top for extra texture and taste.

And that's how amazing Filipino creativity can be. We don’t just cook, we reinvent. So next time you open your fridge and find leftovers, don’t throw them out. Instead, give them a second chance. Just like I did with this simple, homemade pork sisig!

Thanks for your time.

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