Pan-Fried Pork Sisig with Calamansi and Chili

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A sizzling pork sisig dish featuring diced pork cheeks pan-fried with fresh calamansi juice and chili for a tangy, spicy kick. This Filipino-inspired pork recipe, ready in about 35 minutes, pairs pork cheeks, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb, boiled and diced into 1/2-inch cubes pork cheeks
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1, finely chopped green chili
• 3 tbsp calamansi juice
• 1/4 cup mayonnaise
• 2 tbsp soy sauce
• 3 tbsp vegetable oil
• 2, chopped for garnish spring onions

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Add 1 lb diced boiled pork cheeks and fry for 5 minutes, stirring occasionally until edges are crispy.
2. Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 finely chopped green chili. Sauté for 3 minutes until the onion softens and the mixture is fragrant.
3. Step 3: Stir in 3 tbsp calamansi juice and 2 tbsp soy sauce, cooking for another 2 minutes until juices evaporate slightly.
4. Step 4: Remove from heat and fold in 1/4 cup mayonnaise until the pork mixture is evenly coated and creamy.
5. Step 5: Garnish with 2 chopped spring onions and serve immediately on a hot plate.