Best 2 Pork Belly Sisig Recipes

Pork belly sisig is a popular Filipino dish made from pork belly, onions, and chili peppers. It is often served with a side of rice and a fried egg. The dish is believed to have originated in the Pampanga region of the Philippines, and it is now a popular street food and restaurant dish throughout the country. Pork belly sisig is a flavorful and savory dish that is perfect for any occasion. With its combination of crispy pork belly, tangy onions, and spicy chili peppers, this dish is sure to please everyone.

Here are our top 2 tried and tested recipes!

PORK BELLY SISIG

Pork Belly Sisig image

Bits of pork belly covered in a citrusy, savory, spicy sauce topped with raw onions, and calamansi. It's the perfect "pulutan" for happy hour nights and a good addition to your weekly menu! Literally, the easiest sisig recipe you'll ever make!

Provided by Mella

Categories Appetizer

Number Of Ingredients 14

Ingredients

2 tbsp vegetable oil (i used canola)
500 g pork belly (see note 1)
water for boiling
1 large onion (finely chopped, divided)
3 cloves garlic (finely chopped)
2 tbsp calamansi juice (add more if preferred, see note 2)
1 tbsp liquid seasoning (add more if preferred, see note 3)
1 1/2 tsp soy sauce
3 tbsp mayonnaise (optional)
1/4 cup liver spread (optional, see note 3)
green and red chilies (chopped, reduced seeds)
salt and pepper (to taste)
crushed chicharon
egg

Steps:

Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins. Chop into bits of pieces. Set aside.
Heat oil in a skillet or cast iron pan. Add garlic and onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.
Add chopped fried pork belly or lechon. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, and liver paste and half of the calamansi juice. Season with black pepper. Stir until meat is well coated with the sauce. Stir-in mayonnaise. Top with raw egg if using and let the residual heat cook the egg.
Remove from the heat then top with more raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.

Nutrition Facts : Calories 679 kcal, Carbohydrate 10 g, Protein 20 g, Fat 106 g, SaturatedFat 41 g, Cholesterol 192 mg, Sodium 467 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PORK BELLY SISIG

Pork Belly Sisig image

This Filipino dish, usually made with pig face and ears, embodies the culture's no-waste philosophy. It's also a labor of love. After the pork is braised and grilled, it's chopped and sautéed until crisp. Chopped grilled chicken livers and aromatics are added and everything is tossed with a mixture of tart calamansi juice, liquid aminos and soy sauce (sisig is derived from an old Tagalog word meaning "to make it sour"). In this version, pork belly fills in for the pig face and ears. It still takes a bit of work to make but is well-worth the effort.

Provided by Food Network Kitchen

Categories main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 pounds skin-on pork belly, cut into 3 equal pieces
6 whole star anise
2 dried bay leaves
2 scallions, 1 cut into 2-inch pieces, 1 sliced
1 head garlic, halved crosswise
One 1-inch piece ginger, sliced into coins about 1/4-inch thin
1 stalk lemongrass, smashed and cut into 2-inch pieces on the bias
1 tablespoon black peppercorns
Kosher salt and freshly ground black pepper
3 ounces chicken livers or 3 tablespoons canned liver pâté
Vegetable oil, for brushing
1/4 cup calamansi juice
3 tablespoons liquid aminos
2 tablespoons soy sauce
1 tablespoon unsalted butter
1 medium Spanish onion, cut into small dice
6 cloves garlic, minced
3 Thai chiles, thinly sliced
Steamed jasmine rice, for serving

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.

Tips:

Choose the right cut of pork belly. Look for a piece that has a good amount of meat and fat, with the fat evenly distributed throughout. Avoid pieces that are too fatty or have large pockets of fat.
Boil the pork belly until tender. This will help to render the fat and make the meat more flavorful. You can boil the pork belly in a pot of water or in a slow cooker.
Crisp up the pork belly in a skillet. This will give the meat a delicious crispy texture. You can also crisp up the pork belly in an air fryer.
Use a variety of toppings. Sisig is traditionally served with a variety of toppings, such as onions, tomatoes, chili peppers, and calamansi. You can also add other toppings, such as cheese, sour cream, or guacamole.

Conclusion:

Pork belly sisig is a delicious and versatile dish that can be enjoyed in a variety of ways. It is a popular dish in the Philippines, but it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting dish to try, pork belly sisig is a great option.