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.
