Fatty Pork Sisig
If you’re looking for a low-carb, high-fat dish that’s both satisfying and easy to make, this Pork Skin and Egg Stir-Fry is a perfect choice. Instead of pork ears often used in traditional Filipino pulutan, this version uses pork skin (also called pork sauté in stores). The pork naturally renders its own oil when cooked, creating a crunchy, flavorful dish that pairs perfectly with mayonnaise.
For variation, you can also add pork liver for an extra boost of fats—just keep it moderate, as it may raise uric acid levels.
Ingredients
500g pork skin (cut into bite-sized pieces)
1 medium onion, chopped
4 cloves garlic, chopped
2–3 eggs
Mayonnaise (for topping)
(Optional) 100g pork liver, cubed
How to Cook Pork Skin and Egg Stir-Fry
Place the pork skin in a pan and sauté without oil. Let it cook in its own natural fat until golden brown.
Drain the excess oil. Continue sautéing for another 2 minutes.
Add garlic and onion. Sauté until fragrant.
Drain the oil again, then continue cooking until the pork skin turns crunchy.
Crack 2–3 eggs into the pan. Stir-fry until the eggs are cooked and well combined.
Transfer to a serving dish and top with mayonnaise.
Optional Variation: Add pork liver during step 3 for a richer flavor and extra fat content.
Cooking Tips
Drain Twice: Removing excess oil twice keeps the dish crunchy without becoming greasy.
Use fresh pork skin: Ensures better texture and crispiness.
Keep the mayo chilled: The cold, creamy mayo balances the hot and crunchy stir-fry perfectly.
Nutrition Highlights
Low in carbs – great for keto or low-carb diets.
High in fats – pork skin and mayo make it satisfying and filling.
Protein boost – thanks to eggs and optional pork liver.
FAQs About Pork Skin and Egg Stir-Fry
Q: Is this dish keto-friendly?
A: Yes, it’s very low in carbs and high in fats, making it suitable for keto diets.
Q: Can I use pork belly instead of pork skin?
A: Yes, but pork belly will render more oil and be softer compared to the crunch of pork skin.
Q: What can I serve this dish with?
A: It’s great as a main dish with a side salad, or as a pulutan (beer snack).
Q: How do I prevent the dish from being too oily?
A: Make sure to drain the oil twice as instructed.