Pork Belly Sisig
This is not by any means authentic Sisig, but it's the best I can do for what I have available around. I just recently gave birth to my baby boy, which means I can finally drink! and Sisig is the perfect beer match. Of course, eating it with rice is perfect too. Some prefer adding mayonnaise, me not so much. I'm just happy to be able to somehow re-create my own Sisig at home. Cheers!!!
For Fried Pork Belly:
3# Pork Belly
1ea White Onion, large diced
8ea Garlic Cloves, smashed
4ea Bay Leaves
3T Salt
1T Black Pepper
Water
Using a big pot, add the pork belly, white onion, garlic cloves, bay leaves, salt, and black pepper. Add water enough to cover the pork belly. Boil and then simmer for about 1 hour or until the pork belly is tender. Remove the pork belly and put it on a rack-lined sheet tray. Allow to cool and dry a little bit in the fridge for 2 hours. To fry the pork belly, start with a cold cast iron pan. Render the fat and cook on all sides until the pork belly is golden brown and crispy on all sides. Save the rendered fat to use for later.
For Sisig Sauce:
3T Soy Sauce
1T Lemon Juice
1t Garlic, microplaned
1t Ginger, microplaned
1/2t Chili Flakes
Salt
Pepper
Mix everything. Adjust seasoning with lemon juice, salt, and pepper. Set aside.
Rendered Fat
3T Chicken Liver, chopped
1C Red Onion, small diced
Fried Pork Belly, small chopped
Sisig Sauce
3ea Eggs
1ea Scallions, sliced
1ea Lemon, wedge
(I divided this recipe into 3 cast iron pans - the thinner layer means the more crispy the pork belly would be.) Preheat a large cast iron pan. Use a little bit of the rendered fat. Add the chicken liver and saute for a little bit. Then add the red onion and fried pork belly. Drizzle a little bit of the sisig sauce and mix. Cook until the fried pork belly is crispy. Make a well in the center and add an egg. Garnish with scallions. Just before eating, mix everything and squeeze a little bit of lemon juice.
Here are some items I recommend to use alongside this recipe!
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