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–+ servings

Filipino Sisig Pork Burger

Jennifer McDonald
This Filipino Sisig Pork Burger is a bold fusion of traditional Filipino street food and the ever-loved American burger. Inspired by the sizzling, tangy flavors of sisig — a dish born in Pampanga — this burger adds a rich layer of umami and character to your usual patty. With crispy pork, creamy calamansi aioli, and pickled red onions atop a fluffy brioche bun, it's an explosion of flavor in every bite.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Fusion / Other
Servings 4 burgers
Calories 850 kcal

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

Calories: 850kcalCarbohydrates: 8gProtein: 13gFat: 85gSaturated Fat: 26gPolyunsaturated Fat: 21gMonounsaturated Fat: 34gTrans Fat: 0.1gCholesterol: 95mgSodium: 984mgPotassium: 358mgFiber: 1gSugar: 3gVitamin A: 607IUVitamin C: 7mgCalcium: 30mgIron: 1mg
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