Pork Belly Sisig
Course: DinnerCuisine: FilipinoServings
4
servingsPrep Time
15
minutesCooking Time
15
minutesCalories
500
kcalServing Size
270
gramsTotal Active Time
30
minutesMaking sisig has never been this easy!
Ingredients
0.5kg pork belly
1.5 tbsp salt
1.5 tbsp pepper
1 red onion, medium
150g chicken liver
2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp butter (optional)
2 eggs (optional)
Directions
- Cut the pork belly crosswise into 1cm-thick slices.
- Marinate pork slices with salt & pepper. Leave for around an hour.
- Finely chop red onion.
- Grill pork belly & chicken liver until pork skin looks crispy. *Note 1
- Let the meat cool down.
- Finely chop pork belly, then place in mixing bowl.
- Finely chop liver. If it’s still reddish, pan-fry until browned. Add to the mixing bowl.
- Add red onion, soy sauce, and lemon juice to the mixing bowl. Mix all the ingredients well. Serve as-is, or proceed with the next steps.
- Heat up frypan/skillet and add 1 tbsp butter. *Note 2
- Add in sisig, let it sizzle, and mix.
- Add eggs and mix. *Note 3
Serve with rice and enjoy!
Recipe REEL (source)
Notes
- 1: If using convection oven, preheat at 200℃ after marinating pork. When it’s time to grill, dial to broil setting, increase temperature to 230℃, then place pork slices and liver on a tray. Leave them for about five minutes, then flip them over. Leave for another five minutes or until pork skin looks crispy.
- 2: 1/2 tbsp butter per 2 servings sisig
- 3: 1 egg per 2 servings sisig