Pan-Fried Pork Sisig with Onions and Chili
A sizzling Filipino pork dish featuring finely chopped pork cooked with onions, garlic, and chilies, served on a hot plate. This filipino-inspired pork ready in about 75 minutes pairs pork belly, pork ears, medium onion 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 pork belly
- 1/2 lb pork ears
- 1 medium onion
- 4 cloves garlic cloves
- 2 pieces green chili peppers
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lemon juice
- 1/4 cup mayonnaise
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Boil 1 lb pork belly and 1/2 lb pork ears in a pot of water for 45 minutes until tender. Drain and let cool.
- Step 2: Dice the cooled pork belly and pork ears into small 1/4-inch pieces. Mince 4 garlic cloves and finely chop 1 medium onion and 2 green chili peppers.
- Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Step 4: Add the diced pork to the skillet and cook for 5 minutes until edges start to crisp.
- Step 5: Stir in the chopped onion and green chili peppers, cooking for another 3 minutes until the onions soften.
- Step 6: Pour in 2 tbsp soy sauce and 2 tbsp calamansi juice, mixing well. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 7: Remove from heat and fold in 1/4 cup mayonnaise until the mixture is creamy and well combined. Serve immediately on a hot plate if available.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Pork Sisig with Onions and Chili take to make?
Total time is about 75 minutes (15 min prep + 60 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 Onions 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 pork belly from drying out.
Can I substitute ingredients in Pan-Fried Pork Sisig with Onions 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 Onions 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 Onions 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.
