Sizzling Pork Sisig with Calamansi and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A popular Filipino street food dish featuring finely chopped pork sizzling on a hot plate, brightened with calamansi juice and a touch of chili heat. This filipino-inspired pork ready in about 40 minutes pairs pork belly, diced, pork liver, diced, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 25 min Cook: 15 min Serves 3 Filipino cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of water to boil and add 1 lb diced pork belly and 1/2 cup diced pork liver. Boil for 20 minutes until tender. Drain and finely chop the pork pieces into small bits.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add chopped pork belly and liver to the skillet, stirring for 5 minutes until edges start to crisp. Add 1 sliced green chili and 1 tbsp soy sauce, stir to combine.
  4. Step 4: Lower heat to medium, stir in 2 tbsp mayonnaise and 2 tbsp calamansi juice, mixing well until the mixture is creamy and tangy. Season with salt and ground black pepper to taste.
  5. Step 5: Push the mixture to one side of the skillet, pour 1 beaten egg into the empty side, and scramble it gently until just cooked. Mix the egg into the pork mixture.
  6. Step 6: Serve immediately sizzling on a hot plate or skillet with steamed rice.

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Frequently asked questions

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

Total time is about 40 minutes (25 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 Sizzling 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, diced from drying out.

Can I substitute ingredients in Sizzling 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 Sizzling 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 Sizzling 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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