Description
A recipe for making crispy pork sisig, a popular Filipino dish.
Ingredients
Scale
- 1.5 lbs pork jowl and/or pork belly, skin on
- 1 cup white vinegar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 pieces red chili peppers, chopped (adjust to taste)
- 1/4 cup soy sauce
- 1/4 cup calamansi juice or lemon juice
- 1 tablespoon mayonnaise
- 1 egg (for topping, optional)
- 1 tablespoon butter or oil (for sizzling plate)
Instructions
- Boil the pork jowl and/or belly with vinegar, salt, and peppercorns until tender, about 45 to 60 minutes.
- Remove the pork from the liquid and let it cool slightly. Reserve some cooking liquid.
- Chop the boiled pork into small, bite-sized pieces.
- Grill or broil the chopped pork until the skin is crispy and slightly charred.
- Finely chop the crispy pork.
- In a bowl, mix the chopped pork with the chopped onion, minced garlic, chili peppers, soy sauce, calamansi juice, and mayonnaise. Mix well.
- Heat a sizzling plate or a heavy skillet over medium-high heat. Add butter or oil.
- Transfer the sisig mixture to the hot plate and spread it evenly.
- If using, crack an egg over the center of the sisig and let it cook slightly.
- Serve immediately while sizzling.
Notes
- You can substitute calamansi juice with equal parts lemon juice and a small amount of orange juice for a similar tang.
- For extra crispiness, you can deep-fry the boiled pork pieces before chopping.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Main Dish
- Method: Boiling and Grilling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 28
- Cholesterol: 110
Keywords: sisig, pork, Filipino food, crispy pork, sizzling plate, pork jowl, pork belly