Grilled Pork Sisig with Crispy Shallots and Chili
A fiery take on Filipino pork sisig featuring grilled pork shoulder chopped finely and tossed with tangy calamansi, crispy shallots, and fresh chili for street food flavor. This filipino-inspired pork ready in about 40 minutes pairs pound pork shoulder, small shallots, red chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pork shoulder
- 4 small shallots
- 2 red chili peppers
- 3 tbsp calamansi juice or lime juice
- 2 tbsp soy sauce
- 1/4 cup mayonnaise
- 2 tbsp vegetable oil
- to taste salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Cut 1 pound pork shoulder into 1-inch cubes and grill for 6-8 minutes per side until charred and cooked through. Let cool slightly, then chop the grilled pork into small 1/4-inch pieces.
- Step 2: Thinly slice 4 small shallots and 2 red chili peppers. Heat 2 tbsp vegetable oil in a small pan over medium heat and fry shallots until golden and crisp, about 3 minutes. Remove and drain on paper towels.
- Step 3: In a mixing bowl, combine chopped pork, 3 tbsp calamansi juice, 2 tbsp soy sauce, 1/4 cup mayonnaise, sliced chili, salt to taste, and 1/2 tsp black pepper. Toss well to coat.
- Step 4: Transfer to a serving dish and sprinkle the crispy shallots on top. Serve immediately with steamed rice or as a flavorful snack.
Frequently asked questions
How long does Grilled Pork Sisig with Crispy Shallots and Chili take to make?
Total time is about 40 minutes (15 min prep + 25 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 Grilled Pork Sisig with Crispy Shallots and Chili?
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 pound pork shoulder from drying out.
Can I substitute ingredients in Grilled Pork Sisig with Crispy Shallots and Chili?
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 Grilled Pork Sisig with Crispy Shallots and Chili 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 Grilled Pork Sisig with Crispy Shallots and Chili?
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.
