Whole30 Filipino Pork Sisig
Experience the vibrant flavors of the Philippines with this Whole30 Filipino Pork Sisig—a sizzling, savory dish that’s both healthy and satisfying. This reimagined classic swaps traditional ingredients for Whole30-compliant staples like coconut aminos and apple cider vinegar, delivering the same bold umami flavors without compromise. Featuring a combination of tender pork belly and pork shoulder, crisped to perfection, and infused with tangy lime, garlic, and spicy green chilies, every bite is a flavor explosion. The dish is finished with runny eggs nestled into the sizzling pork, creating a creamy, luscious texture that pairs beautifully with the caramelized onions. Perfect for dinner, meal prep, or a crowd-pleasing Whole30 dish, this pork sisig comes together in under an hour and can be served on a hot skillet for that signature sizzle.
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Recipe Information
Ingredients
- 1 pound Pork belly
- 1 pound Pork shoulder
- 3 tablespoons Coconut aminos
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Lime juice
- 1 large Red onion
- 4 medium Garlic cloves
- 2 medium Green chilies
- 2 large Eggs
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 3 pieces Scallions
- 2 tablespoons Cooking oil (avocado or coconut oil)
Instructions
Begin by preparing the pork. Cut both the pork belly and pork shoulder into small, bite-sized pieces.
Bring a pot of water to a boil. Add the pork belly and pork shoulder pieces and boil them for about 20 minutes, or until tender. Once done, drain the pork and set aside.
While the pork is boiling, finely chop the red onion, garlic, and green chilies. Set aside.
In a mixing bowl, combine the coconut aminos, apple cider vinegar, lime juice, sea salt, and black pepper. Stir well to mix.
Once the pork is cooled, pat it dry with paper towels to remove any excess moisture.
Heat a large skillet or cast iron pan over medium-high heat. Add the cooking oil.
Add the boiled pork pieces to the pan and cook until they start to brown and crisp up, about 15 minutes.
Lower the heat to medium and add the chopped red onion, garlic, and green chilies. Sauté for another 5 minutes until the onions become translucent.
Pour in the coconut aminos mixture, stirring well to coat the pork evenly. Cook for another 5 minutes to let the flavors meld, stirring occasionally.
Make two small wells in the pan amidst the pork and crack an egg into each well. Let the eggs cook until the whites are set, yet the yolks remain runny.
As the final touch, garnish the dish with finely chopped scallions.
Serve the pork sisig immediately on a sizzling plate, if available, or directly from the skillet, ensuring each serving includes both pork and eggs.
Nutrition Facts
Calories |
3878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.8 g | 425% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.6 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 309 mg | 24% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2941 mg | 63% | |
*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.
