Pan-Fried Pork Belly Sisig with Chili and Onions
A sizzling Filipino pork dish featuring crispy pan-fried pork belly tossed with onions and fresh chili for a spicy kick. This filipino-inspired pork ready in about 30 minutes pairs pork belly, skin removed, diced, medium red onion, finely chopped, green chili peppers, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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.
Ingredients
- 1 lb pork belly, skin removed, diced
- 1 medium red onion, finely chopped
- 2 green chili peppers, sliced
- 3 cloves garlic cloves, minced
- 2 tbsp calamansi juice or lemon juice
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tbsp mayonnaise
- to taste salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat. Add 1 lb diced pork belly and cook, stirring occasionally, for 10-12 minutes until edges are crispy and fat is rendered.
- Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Stir in 1 medium finely chopped red onion and 2 sliced green chili peppers; cook for 3 minutes until onions soften.
- Step 4: Pour in 1 tbsp soy sauce and 2 tbsp calamansi or lemon juice, stirring to combine and cook for another 2 minutes.
- Step 5: Remove from heat and stir in 2 tbsp mayonnaise until the mixture is creamy. Season with salt and 1/2 tsp black pepper to taste.
- Step 6: Serve hot on a sizzling plate or cast iron skillet for an authentic experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Pork Belly Sisig with Chili and Onions take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pan-Fried Pork Belly Sisig with Chili and Onions?
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 green chili peppers, sliced from drying out.
Can I substitute ingredients in Pan-Fried Pork Belly Sisig with Chili and Onions?
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 Pan-Fried Pork Belly Sisig with Chili and Onions for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Fried Pork Belly Sisig with Chili and Onions?
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.
