Pan-Fried Pork Sisig with Onion and Calamansi
A sizzling plate of finely chopped pork, onions, and spicy chilies brightened with tangy calamansi juice, perfect as a flavorful appetizer or main dish. This filipino-inspired pork ready in about 55 minutes pairs pound pork belly, medium red onions, finely chopped, small green chilies, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 belly
- 1 medium red onions, finely chopped
- 2 small green chilies, sliced
- 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 freshly ground black pepper
Instructions
- Step 1: Boil 1 pound pork belly in water for 30 minutes until tender but still firm. Drain and let cool slightly, then finely chop into small pieces.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chopped pork belly and cook for 5 minutes until edges are crispy and brown.
- Step 3: Add 1 finely chopped medium red onion and 2 sliced green chilies to the skillet. Sauté for 3 minutes until onions are translucent and fragrant.
- Step 4: Stir in 2 tbsp soy sauce and 3 tbsp calamansi juice, cooking for 2 more minutes to let flavors meld.
- Step 5: Remove skillet from heat and stir in 1/4 cup mayonnaise until well combined. Season with salt and 1/2 tsp freshly ground black pepper to taste. Serve sizzling hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Pork Sisig with Onion and Calamansi take to make?
Total time is about 55 minutes (40 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 Onion and Calamansi?
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 belly from drying out.
Can I substitute ingredients in Pan-Fried Pork Sisig with Onion and Calamansi?
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 Onion and Calamansi 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 Onion and Calamansi?
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.
