Sautéed Pork Sisig with Calamansi and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sizzling Filipino pork sisig dish made with tender pork, bright calamansi juice, and a spicy kick of fresh chili. This filipino-inspired pork 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove from heat and fold in 2 tbsp mayonnaise until everything is well combined and creamy.
  5. 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.

Frequently asked questions

How long does Sautéed Pork Sisig with Calamansi and Chili take to make?

Total time is about 25 minutes (10 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 Sautéed Pork Sisig with Calamansi 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 pork belly from drying out.

Can I substitute ingredients in Sautéed Pork Sisig with Calamansi 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 Sautéed Pork Sisig with Calamansi and Chili 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 Sautéed Pork Sisig with Calamansi 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.

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