Pork Sisig Burrito

Jumpstart your day with this satisfying pork sisig burrito loaded with garlic fried rice, shredded Mexican cheese, and fried egg. By combining Filipino flavors with Mexican ones, you end up with one intensely flavorful dish!

Jump to:

• Watch how to make this
• What makes this dish special
• Ingredients
• Substitutions and variations
• Step-by-step instructions
• Make-ahead and storage
• Frequently asked questions
• More Asian fusion recipes
• Recipe

Watch how to make this

@cherryonmysundae

pork sisig burrito with fried egg, garlic fried rice, and shredded cheese. full recipe is on the blog! #recipeoftheday #homecookedmeal #burritotok #fusionfood #foodshare #recipesforyou #comfortfoods

♬ CJ's Van - WILLIS

Ingredients

• Pork belly: Pork belly is a fatty and flavorful cut of meat taken from the underside of the pig.
• Coconut vinegar: A type of vinegar made from the sap of coconut flowers. Coconut vinegar has a slightly sweet and acidic flavor profile with hints of coconut. If coconut vinegar is not available, you can substitute it with rice vinegar or white vinegar.
• Bird's eye chili: Also known as Thai chili, bird's eye chili is a small and fiery chili pepper that adds heat and spice to the burrito. If bird's eye chili is not available, you can substitute it with serrano peppers or jalapenos.
• Flour tortillas: Since the pork sisig filling is intended for a burrito, we're using flour tortillas. However, you can serve it as tacos instead and use corn tortillas as well.
• Shredded Mexican cheese blend: A mixture of cheeses that typically includes Monterey Jack, cheddar, asadero, and queso quesadilla.
• Pico do gallo: To complete the burrito, serve it with salsas of your choosing, such as pico de Gallo and tomatillo salsa.

Substitutions and variations

• Protein: You can also use other cuts such as pork shoulder or pork loin, although the flavor won't be as rich as the original recipe.
• Non-Spicy: For a milder version, omit the chili.
• Toppings: Serve this burrito with other toppings such as guacamole, sour cream, shredded lettuce, pinto beans, or diced tomatoes.

Step-by-step instructions

Step 1: Prepare pork belly

Translated, sisig means "to snack on something sour." You can make sisig with fish or beef, but pork is the typical choice, or more specifically, pig's head and liver. I updated the traditional method by using pork belly instead.

Since I had never prepared or tasted sisig before, I had to refer to Google on how to prepare this dish. The one common factor between all the recipes is that the pork is prepared by using more than one cooking technique. It is marinated, braised, and finished in the saute pan or boiled, broiled, and finished in the saute pan; either way, it takes multiple steps to break down the pig. I decided to braise, roast, and finish on the stovetop.

First, slice the pork belly slab in two. This will help speed up the cooking time. Then, combine it with equal parts of vinegar and water, bay leaves, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for 1 hour. This step removes all impurities and will help make the pork tender. Remove the pork from the liquid and let it cool. You can also complete this step the night before.

Step 2: Roast pork

Once the pork is ready for the second step, preheat the oven. Place the meat on a sheet pan and roast for 40 minutes, flipping it halfway through. As it browns in the oven, it should get a lovely crust.

Remove from the oven and chop the pork into small chunks. Since we're using the meat for a burrito, we want to chop the pork belly into smaller chunks.

Step 3: Season pork belly

Finish the pork belly with chilies and aromatics, seasoning it with the lemon directly in a large saute pan. If you want the pork to be less spicy, use fewer chilies.

Although the sisig is the key component of the burrito, the garlic rice does play its part. If you love garlic, you'll love this garlic fried rice. Saute the garlic and use the garlic-infused oil to coat the rice. Can you taste the garlic yet?

Step 4: Assemble burritos

Now comes the fun part: trying to fit all this goodness into one burrito! I love a runny egg, but for the burrito, a medium-fried egg seemed more appropriate. The White Rabbit serves their burrito with a well-done fried egg, but I need a little runny yolk in my life.

This pork sisig burrito is fantastic on its own, but a little tomatillo salsa and pico de gallo on the side doesn't hurt. The sisig is tart and spicy, the garlic rice incredibly aromatic, the fried egg perfection, and the cheese oh-so-gooey. The burrito was exactly what I had wanted: comfort Filipino food!

Make-ahead and storage

• Make-ahead: The pork and garlic fried rice can be prepared the day before and reheated right before assembling the burritos.
• Store: Keep leftovers in an airtight container or wrap tightly and store in the fridge for up to 3 days.

Frequently asked questions

More Asian fusion recipes

Looking for fun Asian fusion dishes? Try these:

Recipe