Sautéed Pork Sisig with Onions and Chili Peppers
A sizzling Filipino pork dish made with finely chopped pork, onions, and spicy chili peppers, perfect as a flavorful appetizer or main. This filipino-inspired pork ready in about 30 minutes pairs pork belly, boiled and chopped, medium onion, finely chopped, green chili peppers, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 onion, finely chopped
- 2 pieces green chili peppers, sliced
- 2 pieces red chili peppers, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp calamansi juice or lemon juice
- 1/4 cup mayonnaise
- 2 tbsp vegetable oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 medium finely chopped onion, 2 sliced green chili peppers, and 2 sliced red chili peppers. Cook for 3-4 minutes until onions soften and peppers release aroma.
- Step 3: Stir in 1 pound boiled and chopped pork belly, mixing well to combine. Cook for 5 minutes, allowing the edges of the pork to crisp slightly.
- Step 4: Pour in 2 tablespoons soy sauce and 2 tablespoons calamansi or lemon juice, stirring to coat the pork. Cook for another 2 minutes.
- Step 5: Remove from heat and fold in 1/4 cup mayonnaise evenly. Season with salt and black pepper to taste. Serve hot on a sizzling platter or plate.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Pork Sisig with Onions and Chili Peppers 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 Chili Peppers?
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 medium onion, finely chopped from drying out.
Can I substitute ingredients in Sautéed Pork Sisig with Onions and Chili Peppers?
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 Chili Peppers 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 Chili Peppers?
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.
