Vinegar-Poached Pork Sisig with Chili and Onions

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A tangy and spicy Filipino pork dish featuring tender chopped pork simmered in vinegar and topped with crisp onions and fresh chili. This Filipino-inspired pork recipe, ready in about 65 minutes, pairs pork belly, white vinegar, water 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.

Ingredients

• 1 lb, cut into chunks pork belly
• 1/2 cup white vinegar
• 1 cup water
• 4 cloves, minced garlic cloves
• 2 small, sliced red chili peppers
• 1 medium, finely chopped yellow onion
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 2 stalks, sliced for garnish spring onions
• 1 tbsp (optional) calamansi juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, combine 1 lb pork belly chunks, 1/2 cup white vinegar, 1 cup water, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp ground black pepper. Bring to a boil over medium-high heat, then reduce to simmer and cook uncovered for 45 minutes until pork is tender and liquid is reduced.
2. Step 2: Remove pork from the pot and chop into small bite-sized pieces.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the chopped pork and sauté for 5 minutes until edges start to crisp.
4. Step 4: Stir in 1 medium finely chopped yellow onion and 2 sliced red chili peppers, cooking for another 3 minutes until onions soften but remain slightly crunchy.
5. Step 5: Remove from heat, sprinkle with 2 sliced spring onions and drizzle 1 tbsp calamansi juice if using for extra tang. Serve immediately with steamed rice.