Best 2 Crispy Pork Belly Sisig Recipes

**Crispy Pork Belly Sisig: A Filipino Delicacy You Can't Resist**

Crispy pork belly sisig is a mouthwatering Filipino dish that combines savory, crispy pork belly with a tangy, spicy sauce. It's a popular appetizer or main course that is sure to impress your family and friends. This recipe provides detailed instructions on how to make crispy pork belly sisig, along with variations and additional recipes for sisig using different ingredients. Whether you prefer the classic pork belly sisig or want to try something new, this article has you covered. Get ready to tantalize your taste buds with this iconic Filipino dish!

**Additional Recipes Included:**

* **Bangus Sisig:** A unique take on sisig using flaky milkfish instead of pork, creating a lighter and equally flavorful dish.

* **Tofu Sisig:** A vegetarian version of sisig that swaps pork belly for tofu, making it a healthier and protein-packed option.

* **Seafood Sisig:** A medley of shrimp, squid, and mussels combined with the classic sisig sauce, resulting in a seafood lover's delight.

* **Sisig Tacos:** A creative fusion dish that combines the flavors of sisig with the convenience of tacos, perfect for a party or a quick and easy meal.

Get ready to explore the world of sisig and discover new ways to enjoy this iconic Filipino dish!

Check out the recipes below so you can choose the best recipe for yourself!

EASY PORK BELLY SISIG RECIPE BY TASTY

Easy Pork Belly Sisig Recipe by Tasty image

Here's what you need: annatto oil, fresh lemongrass, red onion, garlic, vinegar, soy sauce, fish sauce, white sugar, salt, black pepper, pork belly, vinegar, soy sauce, red onion, egg, red onion, green onion, bird-eye chilli, lime

Provided by Carmen Spillette

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 tablespoons annatto oil, optional
1 stalk fresh lemongrass, white part only
½ red onion, minced
2 cloves garlic, smashed
¼ cup vinegar, Datu Puti brand
¼ cup soy sauce
2 tablespoons fish sauce
1 tablespoon white sugar
salt, to taste
black pepper, to taste
2 lb pork belly
3 tablespoons vinegar, Datu Puti brand
3 tablespoons soy sauce
½ red onion, minced
1 egg
1 tablespoon red onion, minced
green onion
bird-eye chilli
lime

Steps:

In a large bowl add annatto oil, lemongrass, ½ red onion, 2 smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper. Mix to make a marinade, then rub the pork belly with this marinade and cover with a lid. Refrigerate for at least 30 minutes or, for best results, overnight.
Grill your marinated pork belly until it is cooked, about 10 minutes, flipping a few times for good color.
Cool the pork belly for a few minutes and chop into small pieces.
In a bowl, add the pork mixture and add more (3 tbsp) vinegar, (3 tbsp) soy sauce, and red onion for that extra sour and salty traditional flavor.
Broil for 5 minutes or until crispy.
Garnish with an egg on top, remaining onion, green onions, and red chili peppers. Add as little or as much red chili to make spicy sisig.
Serve with lime.

CRISPY PORK BELLY

Crispy Pork Belly image

Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Pork

Time 14h15m

Yield 6

Number Of Ingredients 4

Ingredients

½ pound whole pork belly, skin removed
½ teaspoon smoked paprika, or to taste
kosher salt and ground black pepper to taste
1 tablespoon olive oil, or to taste

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.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg

Tips:

For the crispiest sisig, use a combination of pork belly and pork shoulder. The pork belly will provide the fat for the crispy bits, while the pork shoulder will add flavor and texture.

Be sure to score the pork belly before cooking. This will help the fat render and create those crispy bits.

Cook the pork belly in a hot skillet until it is crispy on all sides. Do not overcrowd the skillet, or the pork will not cook evenly.

Once the pork belly is cooked, remove it from the skillet and let it cool slightly. Then, chop it into small pieces.

Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until softened.

Add the chopped pork belly, chilies, and seasonings to the skillet and cook until heated through.

Serve the sisig immediately with rice, tortillas, or your favorite dipping sauce.

Conclusion:

Crispy Pork Belly Sisig is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pork belly, and it is sure to be a hit with your family and friends. So next time you are looking for a new recipe to try, give Crispy Pork Belly Sisig a try. You won't be disappointed!