Sautéed Pork Sisig with Calamansi and Chili

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A sizzling Filipino pork sisig dish made with tender pork, bright calamansi juice, and a spicy kick of fresh chili. This Filipino-inspired pork recipe, ready in about 25 minutes, pairs pork belly, onion, garlic cloves 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.

Prep: 10 min Cook: 15 min Serves 3 Filipino cuisine 450 cal/serving

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Ingredients

1 pound, diced into 1/2-inch pieces pork belly
1 medium, finely chopped onion
4 cloves, minced garlic cloves
3 tbsp calamansi juice
1, sliced thin green chili
1 tbsp soy sauce
2 tbsp mayonnaise
2 tbsp vegetable oil
to taste salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound diced pork belly and cook for 8-10 minutes, stirring occasionally, until the pork is golden and crispy on edges.
Step 2: Add 1 medium finely chopped onion and 4 minced garlic cloves to the pork. Sauté together for 3-4 minutes until onions soften and become translucent.
Step 3: Stir in 1 tbsp soy sauce, 3 tbsp calamansi juice, and 1 sliced green chili. Cook for 2 minutes until the sauce slightly reduces and coats the pork.
Step 4: Remove from heat and fold in 2 tbsp mayonnaise until everything is well combined and creamy.
Step 5: Season with salt to taste and 1/2 tsp freshly ground black pepper. Serve immediately on a sizzling plate or hot pan with steamed rice.