Pork Sisig Sautéed with Onions and Chili
A sizzling mix of finely chopped pork cooked with onions, chili, and a hint of citrus, perfect as a flavorful appetizer or main dish. This filipino-inspired pork ready in about 55 minutes pairs pound pork belly, medium red onions, small green chili peppers 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 pound pork belly
- 1 medium red onions
- 2 small green chili peppers
- 2 tbsp calamansi juice
- 1 tbsp soy sauce
- 2 tbsp mayonnaise
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Boil 1 pound pork belly in water for 30 minutes until tender, then drain and let cool. Chop the pork into small 1/4-inch pieces.
- Step 2: Thinly slice 1 medium red onion and finely chop 2 small green chili peppers, removing seeds if less heat is desired.
- Step 3: Heat 2 tbsp vegetable oil in a large pan over medium-high heat. Add the chopped pork belly and sauté for 5 minutes until edges turn crispy.
- Step 4: Add the sliced onions and chopped chili peppers to the pork, cooking for 3 minutes until onions soften and become translucent.
- Step 5: Stir in 1 tbsp soy sauce, 2 tbsp calamansi juice, 2 tbsp mayonnaise, 1/2 tsp salt, and 1/4 tsp black pepper; cook for another 2 minutes, tossing everything to combine and warm through before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pork Sisig Sautéed with Onions and Chili take to make?
Total time is about 55 minutes (15 min prep + 40 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 Pork Sisig Sautéed 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 pound pork belly from drying out.
Can I substitute ingredients in Pork Sisig Sautéed 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 Pork Sisig Sautéed 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 Pork Sisig Sautéed 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.
