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Filipino pork sisig with onions, chilies, and calamansi on a sizzling platter.

Filipino Pork Sisig

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Crisp-edged chopped pork with onion, chilies, soy sauce, and bright calamansi.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Draining 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Filipino
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cook the Pork
  • 2 lb pork belly cut into large pieces
  • 1 lb boneless pork shoulder cut into large pieces
  • 6 cups water
  • 2 tsp fine salt
  • 1 tsp whole black peppercorns
  • 2 whole bay leaves
Finish the Sisig
  • 2 tbsp neutral oil
  • 1 large red onion finely chopped
  • 4 cloves garlic minced
  • 4 whole red or green bird's-eye chilies thinly sliced
  • 3 tbsp soy sauce
  • 1/4 cup fresh calamansi juice or fresh lime juice
  • 1/2 tsp ground black pepper
  • 1/2 tsp fine salt plus more to taste

Equipment

  • Large saucepan
  • Colander
  • Large cast-iron skillet
  • Chef's knife
  • Cutting board

Method
 

Simmer the Pork:
  1. Put the pork belly, pork shoulder, water, salt, peppercorns, and bay leaves in a saucepan. Bring to a gentle simmer, cover partly, and cook for 50 to 60 minutes until tender.
  2. Drain well, cool for 15 minutes, then chop the pork into irregular 1/2-inch pieces.
Brown and Season:
  1. Heat the oil in a wide cast-iron skillet over medium-high heat. Cook the chopped pork in batches for 10 to 12 minutes, turning occasionally, until the edges are well browned.
  2. Return all the pork to the skillet. Add half the onion, the garlic, and chilies and cook for 2 minutes. Stir in the soy sauce, calamansi juice, pepper, and salt.
Serve:
  1. Cook for 1 minute more, then remove from the heat. Fold in the remaining raw onion for fresh crunch and adjust the calamansi and salt.
  2. Serve immediately from the hot skillet with rice and extra calamansi.

Nutrition

Calories: 560kcalCarbohydrates: 8gProtein: 32gFat: 44gSaturated Fat: 15gCholesterol: 120mgSodium: 980mgFiber: 1gSugar: 2g

Notes

  • Pork shoulder keeps the mixture meaty while pork belly supplies the traditional richness.
  • Use a wide pan and cook in batches so the pork browns instead of steaming.