Low Fat Filipino Pork Sisig
Experience the bold flavors of traditional Filipino cuisine with this healthier twist on Pork Sisig! This Low Fat Filipino Pork Sisig recipe transforms the beloved sizzling dish by using lean pork shoulder and minimal oil, without compromising its signature tangy, savory, and spicy profile. Tender pork is finely chopped, crisped to perfection, and infused with calamansi or lime, soy sauce, garlic, and chilies for a mouthwatering flavor explosion. Ready in just an hour, this lighter version makes the perfect guilt-free indulgence, served piping hot with steamed rice and optional fresh spring onions for a burst of freshness. Whether you're seeking a Filipino favorite with less fat or simply a vibrant dish packed with aromas, this recipe delivers in flavor and simplicity.
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Recipe Information
Ingredients
- 500 grams lean pork shoulder
- 1 large onion
- 2 pieces green chili peppers
- 2 pieces red chili peppers
- 2 tablespoons calamansi or lime juice
- 2 tablespoons soy sauce
- 4 cloves garlic
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 2 stalks spring onions (optional)
Instructions
Place the lean pork shoulder in a pot and cover with water. Add a pinch of salt, bring to a boil, then simmer for about 30 minutes until the pork is tender.
Once cooked, remove the pork, let it cool slightly, and then finely chop it into small pieces.
Heat the olive oil in a large frying pan over medium heat. Add chopped garlic and sauté until golden brown, then add the chopped onion and continue to sauté until soft.
Add the chopped pork to the pan, stirring well. Increase the heat to medium-high and cook for 5-7 minutes until the pork becomes slightly crispy.
Add soy sauce, calamansi or lime juice, and black pepper to the pork mixture. Stir well to ensure the pork is well coated.
Finely chop the green and red chilies, then add to the pan. Continue to cook for another 5 minutes, allowing the flavors to meld together.
Adjust seasoning with additional salt or pepper if needed.
Transfer the sisig to a serving platter, garnish with optional chopped spring onions, and serve hot with steamed rice.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.6 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2713 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
