Pork Belly Sisig

The key is to find a slab of pork belly that doesn’t contain a lot of fat (there has to be more meat than fat), the rest should be easy and delicious.

INGREDIENTS

2 lb pork belly
3 cloves garlic (minced)
1 cup red onion (diced)
1 jalapeño (seeded and finely diced)
1 tablespoon soy sauce
¼ cup vinegar
1 cup mayonnaise
Ground black pepper (to taste)

Optional Garnish:

Egg
Chiles
Scallions
Fried garlic
Red onion

For boiling the meat:

3 garlic cloves
2 bay leaves
1 teaspoon salt
½ teaspoon ground pepper

PROCEDURE

1. Boil the meat: in a pot, submerge the meat in water (skin side up) and add garlic, bay leaves, salt, and pepper.  Boil for an hour.  Drain the meat.  Salt the skin (it draws out water) then prick all over with a fork (careful not to cut through the meat).  Pat dry with paper towel.  Cut the meat in three and salt all sides generously.  Dry with paper towel once more –the skin must be completely dry.  For crispier skin, you can also let it sit in the fridge for a few hours to overnight uncovered (if you have the time).

2. Roast the meat: preheat your oven to 425 degrees Fahrenheit.  Place the meat with its skin side up on a cooling rack over a baking sheet.  Roast in the oven for about an hour until crispy and nicely browned.  Broiling at the very end may help brown and crisp up the skin even more, watching carefully so the top doesn’t burn.

3. When the meat has cooled, roughly chop up the meat into small pieces.

4. In a large skillet, add a little oil and sauté garlic, onions, and jalapeño for about 2 minutes.  Add the chopped meat in, soy sauce, and vinegar.  Mix it all up.  Let it cook in the pan for a few more minutes to let all the flavors meld and the meat to crisp up some more.   

5. Add mayonnaise, mix it up, and transfer the sisig to your preheated (very hot) sizzling plate or cast-iron skillet.  Crack an egg over the top, add some ground pepper, scallions, and chiles.  Serve right away.

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