Burgos Street Pork Sisig with Crispy Shallots
A sizzling pork sisig inspired by the flavors of Roxas City’s Burgos Street, topped with crunchy fried shallots and a hint of calamansi. This filipino-inspired pork ready in about 30 minutes pairs pork belly, boiled and diced, medium onion, finely chopped, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb pork belly, boiled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small bird’s eye chili, chopped
- 2 tbsp calamansi juice
- 2 tbsp soy sauce
- 3 tbsp mayonnaise
- 3 tbsp vegetable oil
- 1/4 cup fried shallots
- to taste salt and pepper
- 2 tbsp spring onions, sliced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a cast iron skillet over medium-high heat until shimmering.
- Step 2: Add 3 cloves minced garlic, 1 medium finely chopped onion, and 1 small chopped bird’s eye chili. Sauté for 2 minutes until fragrant and translucent.
- Step 3: Add 1 lb boiled and diced pork belly to the skillet and cook for 5 minutes, stirring occasionally, until edges are crispy.
- Step 4: Stir in 2 tbsp soy sauce and 2 tbsp calamansi juice, cooking for 2 minutes to let the flavors meld.
- Step 5: Remove from heat and immediately mix in 3 tbsp mayonnaise until evenly combined and creamy.
- Step 6: Season with salt and pepper to taste, then top with 1/4 cup fried shallots and 2 tbsp sliced spring onions before serving on a sizzling plate if available.
Frequently asked questions
How long does Burgos Street Pork Sisig with Crispy Shallots take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burgos Street Pork Sisig with Crispy Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly, boiled and diced from drying out.
Can I substitute ingredients in Burgos Street Pork Sisig with Crispy Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burgos Street Pork Sisig with Crispy Shallots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Burgos Street Pork Sisig with Crispy Shallots?
Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
