Pork Belly Sisig
Pork belly sisig is a popular Filipino dish that’s so easy to make at home. Check out this authentic pork belly sisig recipe made from chopped lechon kawali, chicken liver and onion.
What makes this pork belly sisig recipe so easy is that there is no charcoal grilling involved. It uses simple ingredients and can even turn lechon kawali leftovers into this leveled-up liempo sisig dish.
This spicy dish with a bit of tanginess from vinegar or calamansi juice is a favorite in Pampanga, Philippines. A great addition to your weekly menu, pulutan or beer-match.
What Is Sisig?
When you say pork sisig, one special lady pops into mind especially with the Kapampangans. Lucia Cunanan or fondly called Aling Lucing is the proclaimed sisig queen in the Philippines. Her carinderia in Angeles city is the go-to place if you want to sample authentic sisig.
It usually calls for chargrilled pig’s head specifically the snout, pig ears and cheeks as the prominent ingredient. It is then cut into small bits and the mixed in with chicken liver, vinegar and seasonings. Topped with fresh chopped onions, chili peppers and sometimes fried egg and served in a sizzling plate.
Ingredients You’ll Need
How To Prepare The Pork Belly.
Because liempo or pork belly is the star of this recipe it’s just right that we prepare it properly to get the best result. If you have left-over lechon kawali or even fried pork, don’t let it go to waste and re-purpose it to make pork sisig.
To start from scratch, boil pork belly in a large pot with water, lemon grass, salt and whole peppercorn. Once tender, let it air dry for a couple of hours or overnight to help make it crispier and reduces the risk of oil splatter. Fry in pan or cast iron skillet until crispy and golden or you can also use an air fryer or oven.
Don’t limit yourself to pork as protein of choice for this delicious dish. You can try my tofu sisig to make it vegan or make tuna, bangus sisig, chicken sisig or squid sisig. If by any chance there’s pig’s head in your butcher shop, don’t pass on the chance and grab it to make authentic sisig.
How To Serve And Store.
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Pork Belly Sisig
- 1 kg pork belly
- 1/4 kg chicken liver
- 5-6 pieces onion (chopped)
- 5 cups water
- 3 tbsp salt
- 1 stalk lemon grass
- 1 tsp whole peppercorn
- 3 pcs. chili (chopped)
- 2 tbsp soy sauce
- 4-5 pcs. calamansi (juice extracted)
- salt and pepper (to adjust seasoning)
- Place pork belly in a large pot then add water, whole peppercorn, salt and lemongrass.1 kg pork belly, 5 cups water, 3 tbsp salt, 1 stalk lemon grass, 1 tsp whole peppercorn
- Bring to a boil until pork is soft and tender. Remove pork from pot and air dry for at least 1 hour.
- Using the same pot and water used in boiling pork, tip in chicken liver and cook for 5 minutes or until cook through.1/4 kg chicken liver
- Cut pork belly into manageable sizes for frying. Cook in air-fryer for 20-30 mins. at 150°C or until crispy. To cook in pan or oven, see notes below.
- Let pork belly rest after cooking and cool down. While waiting for pork to cool, fry chicken liver in air fryer for 3-4 minutes.
- When pork is cool to touch, chopped using a knife into small pieces. Do the same with the chicken liver.
- Mix together chopped pork belly and chicken liver in a large bowl then add onion, calamansi juice, chilies, soy sauce then season with salt and pepper according to taste.5-6 pieces onion, 3 pcs. chili, 2 tbsp soy sauce, 4-5 pcs. calamansi, salt and pepper
- Gently stir to mix ingredients and distribute evenly. Serve as it is or in a sizzling plate. Bon appetit!
- To fry pork belly in a pan, heat enough oil in a pan over medium heat and fry pork belly until golden and crispy.
- To cook in oven, place pork belly in baking sheet and cook in the oven at 180°C until crispy.