Pan-Fried Pork Sisig with Onions and Chilies
A sizzling pork dish combining tender chopped pork with crisped edges, mixed with onions, fresh chilies, and a hint of calamansi citrus. This filipino-inspired pork ready in about 30 minutes pairs pound, boiled and chopped pork belly, medium, finely chopped red onion, small, sliced green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pound, boiled and chopped pork belly
- 1 medium, finely chopped red onion
- 2 small, sliced green chilies
- 3 cloves, minced garlic cloves
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lime juice
- 1/4 cup mayonnaise
- 2 tbsp vegetable oil
- to taste salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add 1 pound boiled and chopped pork belly and spread evenly. Cook without stirring for 5 minutes until the edges start to crisp.
- Step 2: Stir in 3 minced garlic cloves and 1 medium finely chopped red onion, sautéing for 3 minutes until the onions soften and become translucent.
- Step 3: Add 2 sliced green chilies, 2 tablespoons soy sauce, and 2 tablespoons calamansi or lime juice. Cook for another 2 minutes, stirring occasionally.
- Step 4: Reduce heat to medium-low, then stir in 1/4 cup mayonnaise to bind the mixture and add creaminess. Season with salt to taste and 1/2 teaspoon freshly ground black pepper.
- Step 5: Cook for an additional 2 minutes until heated through and slightly bubbly. Serve immediately on a sizzling platter 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 Chilies take to make?
Total time is about 30 minutes (15 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 Onions and Chilies?
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 small, sliced green chilies from drying out.
Can I substitute ingredients in Pan-Fried Pork Sisig with Onions and Chilies?
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 Chilies 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 Sisig with Onions and Chilies?
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.
