Pork Belly Sisig
Sisig is a dish made with chopped pork seasoned with savory, tangy flavors and often served on a hot plate with a raw egg cracked on top. It is typically enjoyed with rice or served as a pulutan or food served with alcoholic beverages during social gatherings.
This variation of Sisig uses Lechon Kawali (Fried Pork Belly), where the meat was boiled until very tender, air-dried to remove excess moisture, and then deep-fried (or air-fried) until crispy.
Equipment
10" cast iron skillet
Ingredients
1½ pounds Lechon Kawali chopped
½ cup mayonnaise
¼ cup vinegar
1 tablespoon soy sauce
3 cloves garlic minced
1 small red onion (about 1 cup diced) divided
1 jalapeño seeded and finely diced
2 eggs optional
Salt and pepper to taste
Neutral oil for sautéing
Optional Garnish
Bird's eye chilies
Scallions
Fried garlic
Lemon or Lime
Instructions
1. Roughly chop the meat into small pieces.
2. Combine mayonnaise, vinegar, and soy sauce in a bowl until incorporated.
3. Heat a cast iron skillet over medium heat.
4. Add a small amount of oil and sauté garlic, onions (saving some for garnish), and jalapeño for about 3 minutes until they are softened.
5. Add the chopped meat and let it crisp up for about 3 minutes. Turn up the heat, if necessary.
6. Add the sauce and mix everything together.
7. Crack the eggs on top, then turn off the heat. The residual heat will cook the eggs.
8. Garnish with red onion, scallions, and chilies. Add ground pepper to taste. Serve immediately and mix the eggs in while hot.
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