Pineapple and Pork Sisig with Chili and Onions
A sizzling plate of chopped pork mixed with sweet pineapple, sharp onions, and spicy chili, delivering a vibrant Filipino pulutan. This filipino-inspired pork ready in about 30 minutes pairs pound pork belly, boiled and chopped, pineapple chunks, medium red onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, boiled and chopped
- 1/2 cup pineapple chunks
- 1 medium red onion, finely chopped
- 1 small green chili, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp calamansi juice
- 2 tbsp vegetable oil
- 2 tbsp mayonnaise
- 1 tbsp spring onions, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 pound boiled and chopped pork belly and cook for 4-5 minutes until edges start to crisp.
- Step 3: Stir in 1 medium finely chopped red onion, 1 small chopped green chili, and 1/2 cup pineapple chunks. Cook for 3 minutes until onions soften and pineapple releases juice.
- Step 4: Add 2 tbsp soy sauce and 1 tbsp calamansi juice, stirring well. Cook for another 2 minutes until mixture is heated through.
- Step 5: Remove from heat and fold in 2 tbsp mayonnaise to add creaminess. Garnish with 1 tbsp chopped spring onions and serve sizzling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple and Pork Sisig with Chili and Onions 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 Pineapple and Pork Sisig with Chili and Onions?
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 pineapple chunks from drying out.
Can I substitute ingredients in Pineapple and Pork Sisig with Chili and Onions?
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 Pineapple and Pork Sisig with Chili and Onions 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 Pineapple and Pork Sisig with Chili and Onions?
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.
