Pan-Fried Pork Sisig with Sizzling Onions and Chili
Chopped pork jowl and ears pan-fried with onions, chili, and a splash of calamansi juice, served sizzling for a classic Filipino street food experience. This filipino-inspired pork ready in about 40 minutes pairs pound, boiled and chopped pork jowl, pound, boiled and chopped pork ears, tablespoons vegetable oil 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
- 1/2 pound, boiled and chopped pork jowl
- 1/2 pound, boiled and chopped pork ears
- 3 tablespoons vegetable oil
- 1 medium, finely chopped red onions
- 2, chopped green chili peppers
- 4, minced garlic cloves
- 2 tablespoons soy sauce
- 2 tablespoons calamansi juice (or lime)
- 3 tablespoons mayonnaise
- 1/2 teaspoon black pepper
- to taste salt
Instructions
- Step 1: Heat 3 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1/2 pound boiled and chopped pork jowl and 1/2 pound boiled and chopped pork ears to the skillet. Pan-fry for 6-8 minutes, stirring occasionally until the edges are crispy and golden.
- Step 3: Stir in 1 medium finely chopped red onion and 2 chopped green chili peppers. Cook for 3 minutes until onions soften but still retain some bite.
- Step 4: Add 2 tablespoons soy sauce, 2 tablespoons calamansi juice, 3 tablespoons mayonnaise, 1/2 teaspoon black pepper, and salt to taste. Mix thoroughly and cook for another 2-3 minutes until the sauce thickens and coats the pork.
- Step 5: Transfer immediately to a sizzling platter if available, or serve hot, garnished with extra chopped chili if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Pork Sisig with Sizzling Onions and Chili take to make?
Total time is about 40 minutes (20 min prep + 20 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 Sizzling 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 tablespoons vegetable oil from drying out.
Can I substitute ingredients in Pan-Fried Pork Sisig with Sizzling 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 Sizzling 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 Sizzling 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.
