A delicious and savory Filipino dish made from crispy pork belly, onions, garlic, and chilies, seasoned with soy sauce, vinegar, and calamansi juice.
Ingredients
- 1lbpork belly
- 1pieceonion, finely chopped
- 2clovegarlic, minced
- 3piecebird's eye chilies, chopped
- 2tbspsoy sauce
- 1tbspvinegar (preferably cane vinegar)
- 2tbspmayonnaise (optional)
- 2tspcalamansi juice or lime juice
- 1dashsalt
- 1dashpepper
- 1tbspcooking oil
- 1piecechopped green onions (for garnish)
- 1piecelemon or calamansi wedges (for serving)
How to make Pork Sisig
Prepare the Pork Belly
Boil the pork belly in water until tender (about 30-40 minutes).
Let it cool, then chop the pork into small pieces.
Searing the Pork
In a skillet, heat some oil over medium-high heat.
Add the chopped pork belly and sauté until it turns crispy and golden brown. Remove excess oil if necessary.
Making the Sisig Mixture
In the same skillet, push the crispy pork to one side and sauté the onions, garlic, and chilies until the onions are translucent.
Mix in the soy sauce and vinegar, stirring well to combine everything.
Final Touches
If using, stir in mayonnaise for creaminess, and add calamansi juice or lime juice.
Season with salt and pepper to taste. Make sure everything is well combined and heated through.
Serve
Transfer the sisig to a sizzling plate (if available) or a serving dish.
Garnish with chopped green onions and serve with lemon or calamansi wedges on the side.
Tips & Tricks
For extra crispiness, you can broil the pork belly pieces for a few minutes before chopping them.
Adjust the number of chilies according to your spice preference.
FAQS
How do I make crispy Pork Sisig from scratch?
To make crispy Pork Sisig, start by boiling 1 lb of pork belly in water for 30-40 minutes until tender. Let it cool, then chop it into small pieces. In a skillet, heat oil over medium-high heat and sauté the chopped pork until it turns crispy and golden brown. Then, add onions, garlic, and chilies, sautéing until the onions are translucent. Mix in soy sauce, vinegar, and optional mayonnaise for creaminess, and finish with calamansi juice, salt, and pepper.
Is Pork Sisig suitable for a low-carb diet?
Yes, Pork Sisig can be suitable for a low-carb diet as it primarily consists of pork and vegetables. However, if you're watching your carb intake, consider omitting the optional mayonnaise or using a low-carb alternative. Always check the ingredients of any sauces you use, like soy sauce, to ensure they fit your dietary needs.
What can I substitute for calamansi juice in Pork Sisig?
If you can't find calamansi juice, you can substitute it with lime juice or lemon juice. Both options will provide a similar tangy flavor that complements the savory elements of the Pork Sisig. Just use the same amount as specified in the recipe.
How should I store leftover Pork Sisig?
To store leftover Pork Sisig, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to 2 months. When reheating, make sure to heat it thoroughly to maintain its crispy texture.
What are some good side dishes to serve with Pork Sisig?
Pork Sisig pairs well with a variety of side dishes. You can serve it with steamed rice, which helps balance the savory flavors. For a refreshing contrast, consider a side salad or pickled vegetables. Additionally, a cold beer or a refreshing calamansi drink can complement the dish beautifully.
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