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Pork Sisig Garlic Rice

Sisig Rice is my recipe version of two favorites in one dish. This consists of sinangag (garlic fried rice) and pork sisig, pork belly which is roasted and then braised as tiny pork cubes. All you need for this dish are leftovers of each. Put them together in a skillet and sisig rice for dinner is done. This was inspired by recipes from the cookbook Kulinarya A Guidebook to Philippine Cuisine  (2nd edition, Anvil Publishing, Philippines). Serves 2 to 4.
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Pork Sisig Garlic Rice
Servings: 4 people
Calories: 331kcal
Author: Asian in America


  • 4 Tablespoons vegetable oil
  • 4 whole garlic cloves peeled, minced garlic cloves
  • 4 cups cooked white rice refrigerated at least 1 day
  • 1 whole large red onion sliced
  • 2 cups cooked pork sisig see past blog post for recipe
  • 1 piece siling labuyo (bird's eye chilies) sliced
  • 2 Tablespoons lemon juice or calamansi juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 stalk scallion greens chopped, for garnish


  • Refrigerate cooked white rice for at least one day. Set aside.
  • Cook the pork sisig and refrigerate leftovers. (See previous blog post recipe-- click here).
  • The next day, cut up the pork sisig into tiny, pea-sized cubes. Set aside.
  • In a large skillet, over medium high heat, add the vegetable oil. When oil is hot enough after 1 to 2 minutes, sauté the garlic. Add the cooked rice. Season with salt and black pepper. Shove the rice to the side of the skillet.
  • Using the same skillet and cooking oil, sauté the onions. When the onions become translucent after 1 minutes, add the pork sisig leftovers. Pan sear the meat well for 1 to 2 minutes. Sprinkle the sliced bird's eye chilies, calamansi (or lemon juice, salt and black pepper.
  • In the skillet, mix and combine all the ingredients till well incorporated.
  • Garnish with chopped scallions. Serve warm.
  • Cook’s Comments: if desired, add more sliced bird’s eye chilies (siling labuyo). The Filipino Pork Sisig is traditionally cooked with pork. In fact, its origins which trace back to the province of Pampanga in the Philippines use the leftover lechon pig's head and make sisig from the cheeks and ears. If preferred, you can also make sisig with chicken.


Serving: 1g | Calories: 331kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 584mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg