Sautéed Pork Sisig with Onion and Chili
A sizzling Filipino pork dish featuring finely chopped pork, tangy calamansi, spicy chili, and crisp onions served on a hot plate. This filipino-inspired pork ready in about 30 minutes pairs pork belly, boiled and chopped, medium red onion, finely chopped, small green chili, minced 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 lb pork belly, boiled and chopped
- 1 medium red onion, finely chopped
- 1 small green chili, minced
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lime juice
- 3 tbsp mayonnaise
- 2 tbsp vegetable oil
- to taste salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large 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 to the skillet and cook for 5-7 minutes, stirring occasionally, until the edges start to crisp.
- Step 3: Mix in 1 medium finely chopped red onion and 1 small minced green chili, cooking for another 3 minutes until the onions soften but remain slightly crisp.
- Step 4: Stir in 2 tablespoons soy sauce and 2 tablespoons calamansi juice, allowing the flavors to meld for 2 minutes.
- Step 5: Remove from heat and fold in 3 tablespoons mayonnaise, seasoning with salt to taste and 1/2 teaspoon freshly ground black pepper.
- Step 6: Serve immediately on a warm plate to keep the dish sizzling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Pork Sisig with Onion and Chili 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 Sautéed Pork Sisig with Onion 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 small green chili, minced from drying out.
Can I substitute ingredients in Sautéed Pork Sisig with Onion 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 Onion 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 Sautéed Pork Sisig with Onion 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.
