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Pork Belly Sisig
Pork Belly Sisig
Traditionally, sisig is made from boiling pig snout, ears, jowels, liver, and belly; then frying, chopping, refrying again with onions; then tossing with mayonnaise and calamansi juice; served on a hot cast iron skillet. Some recipes add a raw egg to the center of the sisig once it’s on the cast iron skillet. This recipe just contains pork belly and chicken livers. There are many variations of this dish; replacing pork belly with chicken, tuna, squid, even tofu. While this recipe has a lot of steps, it pays off in the end. Serve with steamed rice and a couple of fried eggs if you’d like.
Equipment
- large pot for boiling
- saute pan
- flat cast iron skillet
Ingredients
- 1 lb pork belly 1/4” thick
- 3 bay leaves
- 2 tsp black peppercorns
- 1 tbsp soy sauce
- 2 tsp salt
- 3 cups water
- vegetable oil for frying
- 1/4 cup chicken livers
- 2 tbsp vegetable oil
- 1 medium white onion diced
- 1 tsp salt
- 1 tsp black pepper
- 4 garlic cloves minced
- 2 tsp soy sauce
- 1 tbsp mayonnaise
- 1/2 tbsp butter
- 2 tbsp calamansi juice
Instructions
Pork Belly Boil
- In a large pot, add pork belly, water, bay leaves, salt, black peppercorns, and 1 tbsp of soy sauce. Bring to a boil and simmer covered for 40 minutes.
- Strain the pork belly, saving the pork stock for soup.
Frying the Pork Belly and Liver
- Add cooking oil to a pot over medium heat. Pat the pork belly dry with paper towels before frying. Fry the pork belly for 6-8 minutes, until it is crispy. Cook in batches.
- Discard the oil, saving 1 tbsp. Fry the chicken livers for 4-5 minutes, until they are cooked through.
- Chop up the pork belly and liver.
Pork Belly Sisig
- Heat up 2 tbsp of cooking oil in a sauté pan over medium high heat. Add in the onions, cooking for 4-5 minutes.
- Add in the chopped pork belly, liver, and minced garlic. Season with salt, pepper, and soy sauce. Cook for 5 minutes.
- Add in a heaping tbsp of mayonnaise.
- Mix together and continue to cook for 3-4 minutes.
- Melt 1/2 tbsp of butter in a flat cast iron skillet over high heat. Add in the sisig. Stir in 2 tbsp of calamansi juice.
- Serve the sisig right of the hot skillets with steamed rice.
Tilapia Tacos
Tilapia Tacos
This is a real simple fish taco recipe that takes almost no time to make. I used tilapia for this recipe, but you can use cod, red snapper, mahi-mahi, salmon, catfish, among many other types of fish. The only topping that doesn’t go with fish tacos is cheese, so avoid that combo at all cost.
Ingredients
- 1 lb tilapia fillets cut into chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 4 garlic cloves minced
- 1 tsp paprika
- 1 tsp mexican oregano
- 2 tbsp olive oil
- 2 tsp lime juice
Taco Toppings
- white onion/cilantro/green onion mix
- pickled red onion
- pickled jalapeños
- real Mexican sour cream
- lime wedges
Instructions
- Cut tilapia into chunks. Marinate with garlic, paprika, Mexican oregano, lime juice, salt, pepper, and 1 tbsp of olive oil for 15 minutes.
- Heat up olive l in a sauté pan over medium high heat. Sauté the tilapia for 8-10 minutes until the fish is cooked all of the way through.
- Serve the tacos with white onion/cilantro/green onion mix, pickled red onion, pickled jalapeños, real Mexican sour cream, and lime wedges.
Stir Fried Pea Tips
Stir Fried Pea Tips
Pea tips are the leaves of the pea plant. They are very similar to spinach, but a little sweeter. You can find them year round at most Asian markets. They are fairly inexpensive; usually between $2-$3lb. To process and clean them, simply remove the leaves from the main stem. The little stem that’s part of the leaf is tender, but the main stem is tough. If there are any pea tendrils growing from the leaf, remove that too. Also too tough. Wash the pea tips in a colander and pat dry if you’re going to use them in a stir fry. All they really need is a little garlic, salt and pepper. The addition of sesame oil gives it a nice nutty aroma.
Ingredients
- 1 lb pea tip leaves wased
- 4 garlic cloves minced
- salt and pepper to taste
- 3 tbsp vegetable oil
- 1 tsp sesame oil
Instructions
- Heat up cooking oil in a large sauce pan or wok over high heat. Add in the minced garlic. Cook for 30 seconds.
- Add in the pea tips. Give them a good stir. Season with salt and pepper. It might look like a lot at first, but the peatips cook down to less than half the amount.
- The pea tips will only take a total of 5 minutes to cook. Add the sesame oil the last 30 seconds of cooking.
