Best 2 Pork Belly Sisig Recipes

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Pork belly sisig is a Filipino dish made from pork belly, onions, and chili peppers. It is typically served on a sizzling platter, and is often eaten with rice. This dish has a long history in the Philippines, and there are many different regional variations. Some common ingredients in sisig include pork liver, garlic, and ginger. The dish is often flavored with calamansi, a citrus fruit that is similar to a lime. In this article, you'll find three different recipes for pork belly sisig. The first recipe is for a classic sisig, made with pork belly, onions, and chili peppers. The second recipe is for a spicy sisig, made with additional chili peppers and ginger. The third recipe is for a sisig made with pork liver, which adds a rich, earthy flavor to the dish. All three recipes are easy to follow and can be made with ingredients that are readily available. Whether you're a fan of classic Filipino cuisine or you're looking for something new to try, you're sure to enjoy these pork belly sisig recipes.

Let's cook with our 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

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

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

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.

Tips:

  • Choose the right cut of pork belly: Look for pork belly with a good amount of meat and fat. The fat will render out during cooking and add flavor to the sisig.
  • Cook the pork belly until it is crispy: This will give the sisig a nice texture and flavor.
  • Use a variety of toppings: Sisig can be topped with a variety of ingredients, such as onions, peppers, tomatoes, and eggs. Get creative and use your favorite toppings.
  • Serve sisig with rice: Sisig is traditionally served with rice. The rice will help to soak up the juices from the pork belly and toppings.

Conclusion:

Pork belly sisig is a delicious and easy-to-make dish. It is perfect for a party or potluck. With its crispy pork belly, savory toppings, and flavorful sauce, sisig is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting dish to try, give pork belly sisig a try. You won't be disappointed.

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