How To Make Pork Belly Sisig: A Tasty Dish That Will Leave You Craving For More

Pork belly sisig is a beloved Filipino dish that combines the savory richness of pork belly with the tangy zest of onions and chili peppers. If you’re craving this delectable treat, follow our comprehensive guide on how to make pork belly sisig at home:

Ingredients:

• 1 pound pork belly, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 serrano chili pepper, finely diced (adjust for desired heat level)
• 1 cup calamansi juice (or lemon juice)
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1 tablespoon fish sauce
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped cilantro
• 1/2 cup chopped green onions

Instructions:

1. Boil the Pork Belly: In a large pot, bring water to a boil. Add the pork belly and boil for 20 minutes or until cooked through.
2. Drain and Crisp the Pork Belly: Remove the pork belly from the pot and drain on paper towels. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the pork belly and cook, stirring occasionally, until golden brown and crispy.
3. Sauté the Onions and Garlic: While the pork belly is crisping, heat 2 tablespoons of vegetable oil in a separate skillet over medium heat. Add the onions and garlic and sauté until softened and translucent.
4. Add the Chili Pepper: Add the diced chili pepper to the skillet and cook for 1 minute, or until fragrant.
5. Combine the Ingredients: In a large bowl, combine the cooked pork belly, sautéed onions, garlic, chili pepper, calamansi juice, soy sauce, vinegar, fish sauce, and black pepper. Mix well to combine.
6. Serve Sizzling: Heat a cast iron skillet over medium heat. Add the pork belly sisig and cook, stirring occasionally, until heated through and sizzling.
7. Garnish and Enjoy: Remove the skillet from heat and garnish the pork belly sisig with chopped cilantro and green onions. Serve immediately with rice or corn tortillas.

Tips for Success:

• For extra crispy pork belly, double fry the cubes in hot oil.
• Adjust the amount of chili pepper to your desired heat level.
• If you don’t have calamansi juice, you can substitute lemon juice or lime juice.
• Serve the pork belly sisig with your favorite sides, such as rice, corn tortillas, or pickled vegetables.

Variations:

• Kapampangan Sisig: Add pork brain and pig ears to the recipe.
• Spicy Sisig: Increase the amount of chili pepper or add some chopped jalapeños.
• Pineapple Sisig: Add chopped pineapple to the mix for a sweet and tangy twist.
• Seafood Sisig: Substitute the pork belly with diced fish or shrimp.

Health Benefits of Pork Belly Sisig:

While pork belly sisig is not a health food, it does offer some nutritional benefits:

• Protein: Pork belly is a rich source of protein, essential for building and repairing tissues.
• Collagen: The connective tissue in pork belly contains collagen, which is important for skin and joint health.
• Vitamins and Minerals: Pork belly contains vitamins B12, B6, and niacin, as well as minerals such as iron, zinc, and potassium.

The Culinary Legacy of Pork Belly Sisig:

Pork belly sisig has become a beloved dish in the Philippines and beyond. Its origins can be traced back to the Pampanga region, where it was traditionally made with pig’s head and other offal. Over time, the dish evolved into its current form, using pork belly as the main ingredient.

Questions You May Have

Q1: Can I use frozen pork belly for sisig?
A: Yes, frozen pork belly can be used, but thaw it completely before cooking.

Q2: How do I store leftover pork belly sisig?
A: Store leftover sisig in an airtight container in the refrigerator for up to 3 days.

Q3: What is the best way to reheat pork belly sisig?
A: Reheat sisig in a skillet over medium heat, stirring occasionally, until heated through.