This burger puts crispy pan-fried pork belly — seasoned with soy sauce, calamansi juice, and chili flakes — on a toasted brioche bun with a garlicky calamansi aioli and quick-pickled red onions. It’s based on sisig, a Filipino dish built on the contrast of crunchy pork, salt, and citrus. Make it when you want something genuinely different from the usual burger lineup, and when you have a crowd to feed who thinks they’ve already seen everything.
Why this recipe works
Two things carry this recipe. First, cutting the pork belly into quarter-inch cubes and pan-frying in batches gives you a high surface-area-to-fat ratio — more edges to crisp up, less steaming. Crowding the pan kills that. Second, the calamansi juice goes in while the pork is still hot off the pan, so it reduces slightly on contact and clings to the meat rather than pooling at the bottom of the bun. Both steps are fast, but skipping either one costs you the texture and the flavor that make this burger worth the effort.
What can go wrong
- Pork belly too cold going into the pan: Cold pork releases water before it sears, so the cubes boil instead of crisping. Pat the pieces dry and let them sit at room temperature for 15–20 minutes before cooking.
- Aioli breaking or turning watery: Fresh calamansi juice is acidic enough to thin mayo quickly if you add too much at once. Stir in the juice a teaspoon at a time and stop when the consistency still holds a slow drip off a spoon.
- Pickled onions not ready in time: They need at least 20–30 minutes in the brine to lose their raw bite. If you’re cooking for a group, make them the night before — they keep in the fridge for up to a week and actually get better after a day.
- Buns going soggy under the pork: The pork releases some juice after seasoning. Toast the bun cut-side down in a dry pan until it’s genuinely golden, not just warm — that crust buys you a few extra minutes before the bun softens.
- Uneven pork doneness across a big batch: Pork belly must reach 160°F (71°C) internal temperature. When scaling up, use a probe thermometer on a few cubes from each batch rather than going by color alone — the fat content makes the meat look done before it is.
Substitutions that actually work
- Calamansi: Fresh calamansi is worth tracking down at an Asian grocery store — the flavor is floral and tart in a way lime isn’t. If you can’t find it, use two parts fresh lime juice to one part fresh orange juice as a workable stand-in. Bottled calamansi concentrate works in the aioli but tastes flat in the pork seasoning.
- Pork belly: Skin-on pork shoulder (butt) can substitute — it’s leaner, so it won’t get quite as crispy, but it holds up well when cooking large quantities and is easier to find in bulk.
- Brioche buns: Potato rolls are a solid swap. They’re sturdier under the juicy pork and easier to find pre-sliced in larger packs when you’re feeding a crowd.
- Butter lettuce: Any soft, mild green works — little gem or green leaf. Avoid iceberg; it slides out and adds nothing.
Keeping and reheating
The cooked pork keeps well, which makes this a smart make-ahead option when you’re cooking for a group. Store the seasoned pork belly in an airtight container in the fridge for up to 3 days. Reheat it in a dry skillet over medium-high heat for 3–4 minutes, stirring once or twice — this brings back most of the crispiness. The microwave will make it chewy and soft, so skip it. The calamansi aioli keeps refrigerated for up to 5 days in a sealed jar. Don’t assemble the burgers ahead of time; build them to order so the buns stay intact. Frozen cooked pork belly (up to 2 months) reheats reasonably well from thawed using the same skillet method, though it won’t be quite as crispy as fresh.
Filipino Sisig Pork Burger
Ingredients
For the Burger Patties:
- 1 lb pork belly skinless, diced into 1/4-inch pieces for even crisping
- 1 tbsp vegetable oil for searing pork
- ½ cup chopped white onion finely chopped
- 3 tbsp soy sauce
- 2 tbsp calamansi juice or substitute with fresh lime juice
- 1 tsp chili flakes adjust to heat preference
For the Pickled Onions:
- ½ cup red onion thinly sliced
- ¼ cup white vinegar
- 1 tsp sugar
For the Calamansi Aioli:
- ½ cup mayonnaise
- 1 tbsp calamansi juice or lime juice
- 1 clove garlic minced finely
For Assembly:
- 4 pieces brioche buns lightly toasted
- 1 cup butter lettuce whole leaves
Instructions
- Pickle the Red Onions: In a small bowl, mix red onion slices, white vinegar, and sugar. Let sit for at least 30 minutes at room temperature while preparing the other ingredients.
- Make the Calamansi Aioli: In a mixing bowl, combine mayonnaise, calamansi juice, and garlic. Whisk until smooth and well-blended. Chill until ready to use.
- Cook the Pork: In a large skillet over medium-high heat, add oil. Fry the pork belly pieces in batches until crispy and golden brown, about 15–20 minutes. Drain excess fat, then add chopped onion, soy sauce, calamansi juice, and chili flakes. Sauté for another 3–5 minutes until aromatic and slightly sticky.
- Toast the Buns: Lightly butter the cut sides of each brioche bun and toast on a hot skillet or grill until golden-brown, about 2 minutes.
- Assemble the Burgers: Spread a generous layer of calamansi aioli on the bottom bun. Layer with butter lettuce, a generous scoop of sisig pork, and a pile of pickled red onions. Cap with the top half of the bun and serve immediately.
Notes
- For extra texture, mix in chopped chicken liver after frying the pork for a more authentic sisig experience.
- To make this dish spicier, add chopped Thai chilis or use a hot chili oil drizzle before serving.
- Dietary Adaptation: Swap pork with firm tofu or jackfruit for a vegetarian version.
Nutrition
Common questions
Can I cook the pork belly ahead of time for a cookout?
Yes — cook and season the pork up to 3 days ahead and refrigerate it in a sealed container. Reheat it in a hot skillet right before serving so it crisps back up; keeping it warm in a low oven (200°F) on a wire rack over a sheet pan also works for up to 30 minutes without losing too much texture.
How do I know the pork is fully cooked and safe to eat?
Pork belly cubes need to hit 160°F (71°C) internal temperature — use an instant-read thermometer on a few pieces from each batch. The high fat content means the meat can look golden and done on the outside while still being underdone inside, so don’t rely on color alone.
Where do I find calamansi if my regular grocery store doesn’t carry it?
Filipino or Southeast Asian grocery stores are your best bet for fresh calamansi; they’re also commonly sold frozen or as bottled concentrate. Use the fresh or frozen juice in the pork seasoning where the flavor matters most, and save the bottled concentrate for the aioli if that’s all you have.
More burger recipes to try
- Korean Rice Bulgogi Burger
- Korean Fried Chicken Burger
- Hawaiian Teriyaki Burger Recipe
- Sweet Chili Chicken Burger