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Meat, South and Southeast Asian

Pork sisig with rice

Pork sisig with rice is a Filipino dish of boiled then grilled pork, chopped and seared with onions, garlic and chili, served over rice with a fried egg. It serves 4, takes 50 minutes, has a moderate difficulty level, and costs €2.80 per person. The key to success is the final high heat sear, which keeps the pork crispy.

Grilled pork, chopped and seared on a sizzling plate, with onions, chili, lemon and an egg, that's Filipino sisig, served with rice.

Pork sisig with rice
Total time
50 min
Difficulty
Medium
Cost per person
€2.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Sisig balances tender pork inside with a crisp bite outside, brightened by fresh chili and a squeeze of lemon. Vinegar and soy sauce give it a salty, tangy edge that wakes up the plain rice, and the fried egg adds a creamy finish once you break the yolk into the pork.

This dish takes some organizing, since the pork gets boiled first and grilled after, but the result is worth the extra steps. It works well for a weekend when you have time to spend in the kitchen, or to surprise guests with something different from the usual weeknight meal. Kids generally love the crispy pork, and you can just keep the chili on the side for them.

The ingredients

4 people

Butcher

  • Pork shoulder or belly 700 g

Fruits and vegetables

  • Onions 2
  • Fresh red chilies 2
  • Lemons 2
  • Eggs 4
  • Garlic 3 cloves

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Vinegaroften in the pantry 2 tbsp
  • White riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Boil the pork for 25 minutes in salted water, then drain and pat it dry. 25 min

    Add bay leaves and peppercorns to the water for extra flavor.

  2. Grill the pork in the oven at 220°C or in a skillet until nicely crisp, then chop it finely. 20 min

    Turn it often, the skin should turn crackly and crisp.

  3. Sauté the sliced onions, garlic and chilies in the oil, add the chopped pork, soy sauce, vinegar and pepper. 8 min

    Cook over high heat and stir only a little, the pork should stay crispy.

  4. Cook the rice in salted water and fry the eggs sunny side up. 12 min

    Keep the yolks runny so you can mix them into the pork.

  5. Plate the pork over the rice with a fried egg per plate, and squeeze lemon over the top.

    Break the yolk and stir it into the pork, that's the best way to eat it.

Our tips to get it right

  • Pat the pork completely dry after boiling it, leftover moisture keeps the skin from crisping up properly.
  • Chop the pork into small, even pieces so it sears evenly in the pan.
  • Boil the pork ahead of time, so all that's left on the day is the grilling and the final sear.

The variations

  • Swap the pork shoulder for shredded chicken for a quicker, lighter version.
  • For a vegetarian take, use button mushrooms or sliced firm tofu, grilled, instead of the pork.
  • For kids, leave the chilies out of the skillet and serve a small bowl of chili on the side for the adults.

What to serve it with

  • Extra steamed rice
  • Pickled vegetables
  • Light beer or lemonade

Storage

The cooked pork keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well before adding the egg, for up to 2 months. Reheat the pork in a hot skillet to bring back the crispiness, and fry a fresh egg just before serving.

Questions about this dish

Can I use regular lemon instead of calamansi?

Calamansi is the traditional citrus in sisig, but it's hard to find outside the Philippines. Regular lemon or lime gives a very similar tang and works perfectly well.

Do I really need to boil the pork before grilling it?

Yes, that's what tenderizes it before the high heat cooking. Skipping this step can leave the pork tough even after a good turn in the oven or skillet.

Can I prepare the pork ahead of time?

Yes, you can boil and grill the pork the day before, then chop it and keep it in the fridge. On the day, all you need to do is sear it in the pan with the aromatics.

What cut of pork works if I don't have shoulder?

Pork belly works just as well, and it even brings a bit more fat that helps the meat crisp up during cooking.

How long does it take to make a pork sisig, crispy grilled pork with chili and calamansi, with an egg and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pork sisig, crispy grilled pork with chili and calamansi, with an egg and rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork sisig, crispy grilled pork with chili and calamansi, with an egg and rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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