Pork Belly Sisig
Crispy chopped pork, onions, and chilies in a tangy, creamy sauce.
Servings 8
Calories 678kcal
Cost $8-$12
Equipment
- Skillet or cast iron pan
Ingredients
For the sisig
- 1½ to 2 pounds lechon kawali chopped
- ½ cup mayonnaise
- ¼ cup vinegar
- 1 tablespoon soy sauce
- 3 garlic cloves minced
- 1 small red onion chopped; divided
- 1 jalapeño seeded and chopped
- 2 eggs
- Salt and pepper to taste
- Neutral oil for sautéing
For topping (optional)
- Chilies
- Red onion
- Scallions
- Fried garlic
- Calamansi, lemon, or lime
- Chicharon
Instructions
- Chop the pork into small pieces. If not using lechon kawali, boil pork belly or shoulder until tender, then grill or sear before chopping.
- In a bowl, mix the mayonnaise, vinegar, and soy sauce.
- Heat a little oil in a skillet over medium heat. Sauté the garlic, onion, and jalapeño until softened.
- Add the chopped pork and cook until lightly crisp.
- Pour in the sauce and mix just until combined. Do not overcook.
- Crack the eggs on top, then turn off the heat.Top with calamansi, fried garlic, red onion, scallions, chilies, ground pepper, and chicharon. Serve hot.
Notes
- Lechon kawali: You can make lechon kawali from scratch or use leftovers. You can also boil pork belly or shoulder until tender, then grill or sear it before chopping.
- Mayonnaise: This isn’t traditional, but it makes the sisig creamier and mellows out the heat and tanginess.
- Crisp the pork well for better texture.
- Add the sauce at the end, once the pork is hot and slightly crisp.
- Don’t cook it too long after adding the mayonnaise, or the sauce can turn oily.
- Serve right away while hot, then mix in the eggs before eating.
Nutrition
Calories: 678kcal | Carbohydrates: 4g | Protein: 10g | Fat: 69g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 594mg | Potassium: 228mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg