Pork Belly Sisig (Sizzling Pork Belly)

This dish is far from ordinary. It is because it is made with a pork cut that is not necessarily used often – pork belly. Rightfully so, because this part of pork is fatty and a lot of people shy away from using this or probably don’t even know this pork cut even exist 🙂 . Not so health friendly as some may concur. However, cooking pork belly should be a once-in-blue-moon treat especially to a foodie. And if you want to try dish, as I always say,eating in moderation is the key.

In the Philippines (where this dish originated from), Sisig is typically cooked with pig ears & pig cheeks then served on a sizzling plate. Sounds interesting right? Well it is. But let me tell you, it is delicious!!! I don’t have access to pig ears or pig cheeks at this time, so here is an alternative – pork belly and chicken liver sisig. I am delighted to share with you this sumptuous dish, so enjoy!

First, prep the pork. Rinse well then cut into chunks.

In a deep pot, add water and boil for at least 40 minutes. Watch that the water do not overflow. If it does, just turn the heat to a lower level (I warned you).

Remove pork and set to cool. Cut into small pieces. Then set aside.This can be made ahead too and just put in the refrigerator overnight.

Boil chicken liver for about 15 minutes. Set aside to cool. Roughly chop the chicken liver then set aside.

Chop some red onions, fresh ginger, jalapeno pepper, & scallions.

On high heat, fry the pork until brown and crispy.It is best to use a cast iron skillet.

Remove the pork with a slotted spoon or a wire spatula and transfer to a plate.

Remove the rendered fat on the skillet. Leave about 3 tablespoons. Saute onions and ginger for a minute in the same pan.

Turn heat to high. Add the pork back in. Add the chicken liver, scallions, jalapeno pepper, and salt and pepper to taste. Keep stirring. Cook for about 10 minutes.

Add 2 tablespoons of mayo and 1 egg.Cook for 1 minute. Stir well. Turn the heat off. Stir in the reserved onions and scallions. Serve with some lemon or lime slices. If you can find the Filipino lime called calamansi, the better.

Serve hot and enjoy!!!

Pork Belly Sisig (Sizzling Pork Belly)

Serves 4PrintIngredients

  1. 2 lbs pork belly with skin (boiled and chopped into small pieces)
  2. 3/4 cup chopped boiled chicken liver
  3. 2 medium size red onions, chopped small (reserve 1/4 cup)
  4. 1 tbsp minced fresh ginger
  5. 2 tbsp mayo (optional)
  6. 1 fresh egg, lightly beaten
  7. 4 sprigs of scallion, chopped (reserve 1 tbsp)
  8. 1/2 jalapeno pepper, seeds included, chopped finely
  9. Salt & pepper to taste
  10. Calamansi slices

Instructions

  1. Prep the pork. Rinse well then cut into chunks.
  2. In a deep pot, add water and boil for at least 40 minutes. Watch that the water do not overflow. If it does, just turn the heat to a lower level (I warned you).
  3. Remove pork and set to cool. Cut into small pieces. Then set aside.This can be made ahead too and just put in the refrigerator overnight.
  4. Boil chicken liver for about 15 minutes. Set aside to cool. Roughly chop the chicken liver then set aside.
  5. Chop some red onions, fresh ginger, jalapeno pepper, & scallions.Reserve some onions and scallions to add before serving.
  6. On high heat, fry the pork until brown and crispy.It is best to use a cast iron skillet.
  7. Remove the pork with a slotted spoon or a wire spatula and transfer to a plate.
  8. Remove the rendered fat on the skillet. Leave about 3 tablespoons. Saute onions and ginger for a minute in the same pan.
  9. Turn heat to high. Add the pork back in. Add the chicken liver, scallions, jalapeno pepper, salt and pepper.Keep stirring. Cook for about 8-10 minutes.
  10. Add 2 tablespoons of mayo and 1 egg.Cook for 1 minute. Stir well. Turn the heat off. Stir in the reserved onions and scallions. Serve with some lemon or lime slices. If you can find the Filipino lime called calamansi, the better.
  11. Serve hot and enjoy!!!

Just Cook Happy http://www.justcookhappy.com/

NOTES:
Boiled pork can also be grilled before slicing into small pieces to get that smokey taste.
No sizzling plate, no problem, just serve hot on a regular plate or serve on cast iron skillet. Cast iron skillet retains heat longer.

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