Sautéed Pork Sisig with Onions and Calamansi

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

A sizzling Filipino pork dish featuring finely chopped pork, onions, and fresh calamansi juice for a tangy finish. This Filipino-inspired pork recipe, ready in about 30 minutes, pairs pork belly, boiled and chopped, onion, finely chopped, garlic cloves, minced 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.

Prep: 15 min Cook: 15 min Serves 4 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 heat. Add 4 minced garlic cloves and 1 medium finely chopped onion, sautéing for 2-3 minutes until softened and fragrant.
  2. Step 2: Add 1 lb boiled and chopped pork belly to the skillet. Cook for 5 minutes, stirring frequently until edges are slightly crisp.
  3. Step 3: Stir in 2 sliced green chili peppers and 2 tbsp soy sauce. Cook for another 2 minutes until the pork absorbs the flavors.
  4. Step 4: Remove from heat and mix in 1/4 cup mayonnaise, 3 tbsp calamansi juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  5. Step 5: Serve immediately on a hot plate or warmed dish to keep it sizzling and garnish with extra calamansi wedges if desired.

Frequently asked questions

How long does Sautéed Pork Sisig with Onions and Calamansi 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 Onions and Calamansi?

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 onion, finely chopped from drying out.

Can I substitute ingredients in Sautéed Pork Sisig with Onions and Calamansi?

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 Onions and Calamansi 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 Onions and Calamansi?

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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