Garlic Butter Pork Sisig Skillet

Name: Garlic Butter Pork Sisig Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 g pork shoulder, finely diced; 4 tbsp unsalted butter; 6 cloves garlic, thinly sliced; 1 small yellow onion, finely diced; 1 small green chili, finely chopped (optional); 2 tbsp soy sauce; 1 tbsp white vinegar; 1/2 tsp freshly ground black pepper; 1/4 tsp smoked paprika; 1 tsp toasted sesame oil; 1 tbsp vegetable oil; 2 scallions, thinly sliced; Lime wedges (to serve)

A quick one-pan Filipino-inspired skillet featuring tender pork, nutty browned butter, and crisped garlic for a rich, savory dinner with bright vinegar notes.

Prep10 minCook15 minTotal25 minServes4Difficultyeasy

Method

How to make it

01
Pat the diced pork shoulder dry with paper towels to encourage browning.
02
Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
03
Add pork to the skillet in a single layer and cook undisturbed for 4 minutes until well browned on one side, then stir and continue browning for another 4 minutes until crisped edges appear.
04
Push the pork to one side of the pan and add butter to the empty space. Allow it to melt and turn golden brown, smelling nutty, about 2 minutes.
05
Add sliced garlic and diced onion to the butter side; sauté until garlic is golden and onions are translucent, about 3 minutes, stirring frequently to prevent burning.
06
Combine pork with the garlic and onion mixture, then stir in soy sauce, white vinegar, black pepper, and smoked paprika.
07
Reduce heat to medium-low and cook for 3 more minutes to let flavors meld and liquid mostly evaporate, stirring occasionally.
08
Turn off heat and drizzle toasted sesame oil over the skillet; stir to incorporate.
09
Garnish with sliced scallions and serve immediately with lime wedges on the side to squeeze over before eating.

From the editor

Cooking tips

Drying the pork before browning ensures a caramelized crust rather than steaming the meat.
Browning butter carefully until golden and nutty adds a deep flavor base without burning the garlic.
Use pork shoulder for tenderness and fat content that crisps well; leaner cuts won't develop the same texture.
Leftovers keep well refrigerated for 2 days and reheat gently to maintain crispness.

Published August 13, 2026