Pork Sisig Empanada Recipe

This empanada recipe is stuffed with your favorite pulutan: sisig.

You know an empanada recipe is always going to be handy because empanada is a favorite merienda food, no matter what. That’s why it’s a relief when you know that you can do more with the recipe than just the usual chicken- and potato-stuffed version. You’ll be glad to know that this empanada recipe is stuffed with a savory pork sisig. 

You’ll never look at a sisig recipe or an empanada recipe the same again. 

Pork Sisig Empanada Recipe

Stephanie Cueva
This empanada recipe is stuffed with your favorite pulutan: sisig.
Prep Time 1 hour
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Appetizers, Snacks/Merienda
Cuisine Filipino, Spanish
Servings 12


Pork Sisig Empanada Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup + 1 tablespoon sugar
  • 1 tesapoon baking powder
  • 1 teaspoon Salt
  • 6 tablespoons margarine or butter
  • 1 Cup ice-cold water
  • 250 Grams Pork belly
  • 3 pieces chicken livers
  • 3-5 pieces chicharon crushed
  • 1 medium white onion chiopped
  • 8-10 pieces calamansi juiced
  • 2 pieces birds eye chili or chili flakes
  • 3 tablespoons Soy Sauce
  • 3 tablespoons liquid seasoning
  • 2 tablespoons cooking oil
  • Salt to taste
  • ground black pepper to taste
  • 3 cups cooking oil for deep frying


  • Combine all-purpose flour, white sugar, baking powder, and salt. Mix well. Add in pieces of margarine or butter to the dry ingredients until well combined. Add in the ice-cold water and mix. Knead until mixture forms into a ball. Knead for 2 more minutes. Chill for an hour.
  • Make the filling: Boil pork belly until fork tender. Slice into half inch pieces. Set aside. Pan fry the chicken liver until well done. Set aside. Combine chopped red onions, in soy sauce, seasoning, calamansi juice, salt, and pepper. Mix in the pork belly and chicken liver. Marinate for at least an hour.
  • Meanwhile, sauté white onions in oil until translucent. Add pork belly and liver until well done and no liquid is left. Mix in chicharon and chili pepper or chili flakes (optional). Cool to room temperature.
  • To assemble: Divide dough equally into 24 pieces. Flatten a ball of dough on a flat surface using a rolling pin to a thickness of 1/4-centimeter thick. Place a tablespoon of filling into the center. Fold the dough and seal the edges by crimping or pressing with fork. Repeat procedure until all balls of dough have been filled.
  • When ready to cook, in a deep pan, heat 3 cups of oil and deep fry the empanadas until golden brown. Drain excess oil by using paper towels or a wire rack. Serve.
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