Best 3 Crispy Pork Belly Sisig Recipes

CRISPY PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
• Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
• Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
• Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.

PORK SISIG

Steps:

• In a pan on medium heat, add enough oil to cover the half or whole pork belly. You can also use a deep fryer for this.
• Once the oil is hot, add the pork belly. Make sure to cover the pan once the meat is in the pan to avoid any spills and avoid burns. When the pork belly turns golden brown flip and cover till both sides are golden and crisp.
• When the pork is cooked, set aside to cool.
• After cooling, chop the belly into small bits.
• In another pan, add oil for sautéing. Cook half of the chopped onions till translucent. Add 3 cloves of chopped garlic and cook till fragrant.
• Mix in the chopped liver and lemon juice. Season with salt and black pepper. Cook till liver turns to a lighter color.
• Once the liquid from the chicken liver and lemon mix evaporates, add the chopped pork belly in the pan.
• Add 2-3 tbsp soy sauce and half of the chopped sili. Make sure to taste the mixture before adding the 3rd tablespoons soy sauce.
• Add the 3 tbsp of mayonnaise and 1 pack of Knorr liquid seasoning.
• Heat up the plate.
• Add 1 tbsp of oil and 2tbsp of butter. Spread the butter and oil mixture to cover the whole plate.
• Once the butter melts add the sisig mixture.
• Top the mix with the leftover sili and a side of halved calamansi on the serving plate.
• You can also top it with Thai chili peppers and a raw egg.

PORK BELLY SISIG

Steps:

• Add the pork belly, star anise, bay leaves, 2-inch pieces of scallion, garlic halves, ginger, lemongrass, peppercorns and 2 tablespoons salt to a large pot. Cover with about 3 quarts of water and bring to a boil over high heat. Reduce the heat to a simmer and cook until the pork is tender, about 1 hour. Let cool in the liquid to room temperature. This allows the pork to stay moist and absorb more flavor. Transfer the pork to a cutting board and pat dry.
• Set a grill for indirect cooking and heat to medium-high, about 400 degrees F. Place the pork skin-side down over the indirect heat portion of the grill. Close the lid and cook, until some of the fat is rendered and the skin is starting to crisp, about 20 minutes (see Cook's Note).
• Move the pork to the direct heat portion of the grill. Continue to cook until slightly charred and the skin is crisp, moving the pork when flare-ups occur, 15 to 20 minutes.
• Skewer the chicken livers if using. Lightly brush with vegetable oil and season with salt and pepper.
• Remove the pork from the grill and let cool. Place the livers on the direct heat portion of the grill and cook, turning every 2 to 3 minutes. Cook until firm and well done, about 12 minutes.
• Cut the pork into 1/4-inch cubes and set aside. Finely chop the chicken livers and set aside.
• Combine the calamansi juice, liquid aminos and soy sauce in a small bowl and set aside.
• Preheat a large cast-iron skillet over medium-high heat. Add the butter and pork and cook, continuously stirring and scraping any bits that stick to the pan as the pork begins to crisp, about 10 minutes. Be careful of any fat that splatters from the pan. Discard all but about 3 tablespoons from the skillet. Add the chopped livers, onions and minced garlic and cook, stirring occasionally, until the onions are slightly crispy, 3 to 4 minutes. Stir in the calamansi mixture and cook until slightly reduced, about 2 minutes. Turn off the heat and stir in the Thai chiles and scallions. Serve over jasmine rice.