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Jen Phanomrat's Pan con Sisig-charron Recipe

with Sisig Sauce →

By Emily Chan

30 min
serves 1-2


  • medium pot or saucepan
  • large pan


Sisig Sauce

Sisig Sauce


  • 1 lb pork belly (with skin intact)
  • 4 garlic cloves (whole)
  • cilantro (root + leaves)
  • 1 red onion, thinly sliced
  • 1⁄2 lime, juiced
  • 1 ube, peeled and sliced semi-thick
  • Portuguese bread rolls
  • mayo
  • aji amarillo paste (or hot sauce of your choice)
  • Thai chili
  • neutral oil  


  1. In a pot of boiling water, add garlic cloves, cilantro root, a hearty pinch of salt, and pork belly. Cook until pork is tender. Cut into thick slices. 
  2. Once cooled and lightly dried, heat oil + fry pork slices until golden and crispy. 
  3. Prepare the toppings: make salsa criolla by tossing red onion with lime juice, salt, chopped chili, and cilantro. Set aside. In a small bowl, combine mayo and aji amarillo paste and set aside. 
  4. Fry ube slices until golden. Set aside. 
  5. In a pan heated on medium-low, add Omsom starter, season with salt and pepper to taste, then add fried pork slices and toss in sauce to coat well. 
  6. Assembly: Slice bread rolls, spread spicy mayo on both slices, layer the sandwich: ube on the bottom, pork, and then salsa criolla. Enjoy! 
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