Sisig Inspired Pork Shoulder Oven or Pressure Cooker
Transform your kitchen into a Filipino fiesta with this Sisig Inspired Pork Shoulder recipe, featuring tender, marinated pork cooked to perfection in the oven or pressure cooker. Infused with soy sauce, calamansi juice (or lemon juice), and garlic, this recipe ensures each bite bursts with bold, tangy, and savory flavors. Once shredded, the pork is crisped to golden perfection in a skillet, then tossed with mayonnaise, pork liver spread, onions, and spicy green chilies for an irresistible melange of textures and creamy heat. Top it off with optional fried eggs and crunchy chicharrón for a truly authentic finish. Whether served over a bed of steamed rice or enjoyed solo, this versatile dish is your gateway to mastering an iconic Filipino-inspired flavor experience. Perfect for weeknight dinners or weekend gatherings, it’s a hearty, crowd-pleasing meal that adapts to both traditional and modern cooking techniques seamlessly.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 0.25 cup Soy sauce
- 2 tbsp Calamansi juice (or lemon juice)
- 4 pieces Garlic cloves, minced
- 1 medium White onion, finely chopped
- 2 pieces Green chili peppers, chopped
- 0.25 cup Mayonnaise
- 2 tbsp Pork liver spread
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 pieces Eggs (optional, for topping)
- 0.5 cup Chicharrón (optional, for topping)
Instructions
Trim any excess fat from the pork shoulder and cut it into large chunks for easier cooking and shredding later.
In a large bowl, combine the soy sauce, calamansi juice (or lemon juice), minced garlic, salt, and black pepper. Add the pork shoulder chunks and marinate for at least 30 minutes or up to overnight in the refrigerator.
For the oven method: Preheat the oven to 325°F (160°C). Transfer the marinated pork and its marinade into a baking dish and cover with foil. Bake for 70-80 minutes or until tender. Shred the meat using forks once cooked.
For the pressure cooker method: Place the marinated pork and its marinade in the pressure cooker. Cook on high pressure for 40 minutes, followed by a natural release. Shred the meat using forks once cooked.
In a large skillet or cast-iron pan, heat the vegetable oil over medium-high heat. Add the shredded pork and sear until crispy on some edges (around 5-7 minutes).
Add the chopped onions, green chili peppers, mayonnaise, and pork liver spread to the crispy pork. Mix well and stir-fry for another 2-3 minutes until everything is well combined.
Adjust seasoning with additional salt or calamansi juice if necessary.
If desired, top the Sisig with fried eggs and crushed chicharrón before serving.
Serve hot over steamed rice or as a flavorful meal on its own.
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 7120 mg | 310% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 301.5 g | 603% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 396 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4334 mg | 92% | |
*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.
