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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
