Pork Belly Sisig Recipes
PORK BELLY SISIG
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
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
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
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.
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