Pan-Fried Pork Belly Sisig with Calamansi and Chili

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sizzling crispy pork belly sisig tossed with fresh calamansi juice and chopped chili for a tangy and spicy Filipino street food classic. This Filipino-inspired pork recipe, ready in about 30 minutes, pairs pork belly, skin on, diced, onion, finely chopped, red chili, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, 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.

Prep: 10 min Cook: 20 min Serves 3 Filipino cuisine 480 cal/serving

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Ingredients

1 pound pork belly, skin on, diced
1 medium onion, finely chopped
1 small red chili, finely chopped
2 tbsp calamansi juice
1 tbsp soy sauce
2 tbsp mayonnaise
3 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp green onion, chopped

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pound diced pork belly with skin and fry for 10-12 minutes, stirring occasionally until the pork is golden brown and crisp.
Step 2: Add 1 medium finely chopped onion and 1 small finely chopped red chili to the skillet. Sauté for 3 minutes until the onion softens and becomes translucent.
Step 3: Lower heat to medium. Stir in 1 tablespoon soy sauce, 2 tablespoons calamansi juice, 2 tablespoons mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes until everything is well combined and heated through.
Step 4: Remove from heat and garnish with 2 tablespoons chopped green onions. Serve hot on a sizzling plate or regular plate with steamed rice or puto (Filipino rice cakes).