Sisig (Filipino Crispy Chopped Pork with Chili and Calamansi)

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Sisig begins with 400 g pork shoulder boiled until fully cooked and tender, then finely chopped and crisped in butter before calamansi and mayonnaise are added at different heat stages.

Drain the boiled pork thoroughly, let it cool enough to handle, chop it, and press away surface moisture. This drying step allows the pieces to brown instead of steaming. Dice 120 g onion and thinly slice 2 chilies, keeping 1 tablespoon soy sauce, 0.5 teaspoon black pepper, and 2 tablespoons calamansi juice within reach. Heat a wide pan over medium-high heat, melt 1 tablespoon butter, and spread the pork in a thin layer. Fry it for 4 minutes first, then continue for no more than 2 additional minutes if moisture remains or the edges have not become deeply crisp. Add the onion and chilies for 1 minute, extending that stage by only 1 minute if the onion is still too raw. Pour in the soy sauce and black pepper. Reduce the heat to low before adding the calamansi juice and toss for about 30 seconds so its acidity is not cooked away. Turn off the burner, fold in 2 tablespoons mayonnaise with residual heat, and stop as soon as it lightly coats the pork without splitting. Transfer immediately to a plate or the hot serving plate mentioned in the source.

Ingredients

servings

IngredientAmountUnit

pork shoulder400 gg

onion120 gg

chili2 eaea

mayonnaise2 tbsptbsp

soy sauce1 tbsptbsp

calamansi juice2 tbsptbsp

butter1 tbsptbsp

black pepper½ tsptsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Boil 400 g pork shoulder until fully cooked and tender, then drain it very well.

Let it cool slightly, chop it finely, and press away surface moisture so it can crisp instead of steaming.
2

Season

Dice 120 g onion and thinly slice the 2 chilies before the pan gets hot.

Keep 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and 2 tablespoons calamansi juice nearby because the stir-fry moves quickly.
3

Control

Heat a wide pan over medium-high heat and melt 1 tablespoon butter.

Spread the pork out in a thin layer and fry for 4 to 6 minutes, stirring after it browns, until moisture is gone and the edges turn deeply crisp.
4

Heat

Add the onion and chilies and stir-fry for only 1 to 2 minutes.

Stop while the onion still has crunch, and lower the heat one step if browned bits on the pan start to scorch.
5

Control

Pour in the soy sauce and black pepper first so the pork is evenly seasoned.

Reduce the heat to low, add the calamansi juice, and toss for about 30 seconds to keep the citrus sharp and fresh.
6

Finish

Turn off the heat and fold in 2 tablespoons mayonnaise with the residual heat until the pork is lightly coated.

Do not keep frying after adding it, or it may split, and serve immediately on a hot plate if possible.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sisig consists of chopped pork boiled and then seared in butter with chili and tart calamansi.
Finish cue: Boil 400 g pork shoulder until fully cooked and tender, then drain it very well.
Avoid this: Do not keep frying after adding it, or it may split, and serve immediately on a hot plate if possible.
Substitution: This drying step allows the pieces to brown instead of steaming.