Pan-Fried Pork Sisig with Calamansi and Chili
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 ready in about 35 minutes pairs medium, finely chopped onion, minced garlic cloves, finely chopped green chili 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 tbsp calamansi juice and 2 tbsp soy sauce, cooking for another 2 minutes until juices evaporate slightly.
- Step 4: Remove from heat and fold in 1/4 cup mayonnaise until the pork mixture is evenly coated and creamy.
- Step 5: Garnish with 2 chopped spring onions and serve immediately on a hot plate.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Pork Sisig with Calamansi and Chili take to make?
Total time is about 35 minutes (20 min prep + 15 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 Sisig with Calamansi 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 medium, finely chopped onion from drying out.
Can I substitute ingredients in Pan-Fried Pork Sisig with Calamansi 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 Pan-Fried Pork Sisig with Calamansi 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 Pan-Fried Pork Sisig with Calamansi 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.
