Tuna Sisig

Ingredients

• 10 oz canned tuna in oil (or fresh tuna, cooked)
• 4 oz pork belly, skin removed
• ½ whole medium red onion
• 1 whole red bird's eye chili
• 3 whole garlic cloves
• 1 whole fresh lime
• 2 tbsp low-sodium soy sauce
• 1 tbsp calamansi juice (or lime juice)
• 1 tbsp mayonnaise
• ½ tsp fish sauce
• 2 tbsp vegetable oil
• 1 tbsp fresh cilantro or green onion, chopped
• 1 tbsp crispy fried shallots (optional)

Instructions

1. 1

   Drain the 10 oz canned tuna, reserving the oil, and flake it finely with a fork into small, bite-sized pieces — discard any large bones. Set aside.

2. 2

   Cut the 4 oz pork belly into small 1/4-inch cubes. Set a 10-inch nonstick skillet over medium heat and cook the pork belly cubes, stirring occasionally, until the fat renders and the edges turn golden and crispy, about 8–10 minutes. Use a slotted spoon to transfer the cooked pork to a paper towel–lined plate, leaving about 1 tablespoon of the rendered pork fat in the pan.

3. 3

   Finely mince 3 garlic cloves, dice the 0.5 medium red onion into 1/4-inch pieces, and slice 1 red bird's eye chili into thin rings, removing seeds if you prefer less heat.

4. 4

   Cut the fresh lime in half and have it ready for juicing at the end.

5. 5

   Return the skillet to medium-high heat with the reserved pork fat. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant — you should smell the garlic immediately. Do not let it brown.

6. 6

   Add the diced red onion to the pan and sauté for 2–3 minutes, stirring occasionally, until it softens and begins to turn translucent at the edges. You want to hear a steady, gentle sizzle.

7. 7

   Add the flaked tuna (along with about 1 tablespoon of the reserved oil) and the cooked pork belly cubes to the pan. Stir to combine.

8. 8

   Pour in 2 tablespoons of soy sauce, 1 tablespoon of calamansi (or lime) juice, 0.5 teaspoon of fish sauce, and 1 tablespoon of mayonnaise. Stir constantly for 2–3 minutes until everything is well combined and slightly thickened — the mayo will create a creamy, rich sauce. The mixture should smell intensely savory and tangy.

9. 9

   Add the sliced red chili rings and stir to distribute throughout. Taste the sisig by taking a small spoonful — the flavor should be deeply savory with a balanced heat and citrus brightness. Adjust with a squeeze of fresh lime juice if needed.

10. 10

    Transfer the hot sisig to a 10-inch sizzling plate (or serve directly from the warm skillet). Garnish with 1 tablespoon of chopped cilantro or green onion and crispy fried shallots if using. Serve immediately with steamed white rice and lime wedges on the side. The sisig should still be gently sizzling when it reaches the table.

Tools you’ll need

• 10-inch nonstick skillet
• slotted spoon
• paper towels
• fork
• cutting board
• sharp knife
• measuring spoons
• 10-inch sizzling plate (optional but traditional)

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