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Crispy Pork Belly Sisig Recipe with Zesty Calamansi Egg and Garlic Fried Rice for Easy Homemade Feast

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A crispy pork belly sisig paired with a zesty calamansi egg and garlicky fried rice, delivering a perfect balance of textures and flavors for a satisfying homemade feast.

Ingredients

Scale
  • 1 lb (450g) skin-on pork belly, trimmed and cut into bite-sized cubes
  • 3–4 fresh calamansi fruits, juiced (or substitute with lime juice)
  • 2 large eggs, preferably at room temperature
  • 6 cloves garlic, minced (plus a couple more sliced for garnish)
  • 3 cups (about 600g) cooked jasmine or long-grain rice, preferably chilled (day-old rice works best)
  • 1 small red onion, finely chopped
  • 1–2 small green chilies, finely chopped (adjust based on heat preference)
  • 1 tablespoon soy sauce (use low sodium or tamari for gluten-free)
  • 2 tablespoons mayonnaise (can substitute with Greek yogurt or vegan mayo)
  • 2 tablespoons butter or neutral oil (canola oil recommended)
  • Salt and pepper to taste
  • Optional garnishes: chopped green onions, fresh parsley, extra calamansi wedges

Instructions

  1. Cut the pork belly into 1/2-inch (1.3 cm) cubes. Pat dry thoroughly with paper towels to remove excess moisture. Set aside.
  2. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon oil. Once shimmering, add pork belly cubes in a single layer. Cook undisturbed for 4-5 minutes until golden and crisp on the underside. Flip and crisp all sides, about 10-12 minutes total. Remove pork and drain on paper towels. Leave 1-2 tablespoons fat in the pan.
  3. Add minced garlic and chopped red onion to the pork fat in the skillet. Cook over medium heat for 2-3 minutes until fragrant and translucent. Add chopped green chilies and stir well.
  4. Return pork belly to the skillet with aromatics. Stir in soy sauce and mayonnaise. Cook for another 2 minutes to meld flavors. Season with salt and pepper to taste. Set aside and keep warm.
  5. In a small bowl, beat eggs with calamansi juice and a pinch of salt. Heat a lightly oiled non-stick pan over medium-low heat. Pour in egg mixture and cook gently, stirring occasionally, until just set but still soft and slightly runny. Remove from heat.
  6. Heat 1 tablespoon oil and a knob of butter in a frying pan over medium heat. Add minced garlic and cook until golden and fragrant, about 1 minute. Add chilled cooked rice in batches, breaking up clumps with a spatula. Stir-fry rice for 5-7 minutes until heated through and slightly toasted. Season with salt and pepper.
  7. To serve, place a generous scoop of garlic fried rice on each plate. Top with crispy pork belly sisig. Spoon the zesty calamansi egg over the pork or serve on the side. Garnish with sliced garlic and chopped green onions if desired.

Notes

Pat pork belly dry to ensure crispiness. Use medium-high heat and avoid overcrowding the pan to prevent steaming. Use day-old chilled rice for best garlic fried rice texture. Cook calamansi egg gently over low-medium heat to keep it soft and creamy. Reheat pork belly in a hot skillet or oven to maintain crispiness; avoid microwaving. For gluten-free, use tamari instead of soy sauce. Mayonnaise can be swapped with Greek yogurt or vegan mayo for dietary preferences.

Nutrition

Keywords: crispy pork belly, sisig, calamansi egg, garlic fried rice, Filipino recipe, easy pork recipe, zesty egg, homemade feast

Find it online: https://twinkletaste.com/crispy-pork-belly-sisig-recipe-with-zesty-calamansi-egg-and-garlic-fried-rice-for-easy-homemade-feast/