Garlic and Calamansi Marinated Pork Sisig
A sizzling Filipino pork dish featuring chopped pork cheeks marinated in calamansi and garlic, served with onions and chili for a bright and spicy flavor. This filipino-inspired pork ready in about 55 minutes pairs calamansi juice or lime juice, minced garlic cloves, small, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound, boiled and chopped pork cheeks or pork belly
- 3 tbsp calamansi juice or lime juice
- 5, minced garlic cloves
- 1 small, finely chopped red onion
- 2, sliced green chili peppers
- 1 tbsp soy sauce
- 2 tbsp mayonnaise
- 2 tbsp vegetable oil
- to taste salt
- 1/2 tsp, freshly ground black pepper
Instructions
- Step 1: In a bowl, combine 1 pound boiled and chopped pork cheeks, 3 tablespoons calamansi juice, 5 minced garlic cloves, 1 tablespoon soy sauce, and 1/2 teaspoon freshly ground black pepper. Mix well and marinate for 30 minutes.
- Step 2: Heat 2 tablespoons vegetable oil in a cast-iron skillet over medium-high heat until shimmering. Add the marinated pork and sauté for 5-7 minutes until edges crisp and brown.
- Step 3: Stir in 1 small finely chopped red onion and 2 sliced green chili peppers. Cook for 2 more minutes until the onions soften.
- Step 4: Remove from heat and mix in 2 tablespoons mayonnaise until the pork is coated with a creamy texture. Season with salt to taste and serve immediately on a sizzling platter if available.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic and Calamansi Marinated Pork Sisig take to make?
Total time is about 55 minutes (40 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 Garlic and Calamansi Marinated Pork Sisig?
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 calamansi juice or lime juice from drying out.
Can I substitute ingredients in Garlic and Calamansi Marinated Pork Sisig?
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 Garlic and Calamansi Marinated Pork Sisig 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 Garlic and Calamansi Marinated Pork Sisig?
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.
