| Yield | |
|---|---|
| Source | https://cookingfrog.com/homemade-sisig-recipe-filipino-pork-belly/ |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | https://cookingfrog.com/homemade-sisig-recipe-filipino-pork-belly/ |
| Prep time | 2 hours |
| 1 1⁄2 | Teaspoon | Soy Sauce |
| Dash | Ground Black Pepper | |
| 1⁄2 | Teaspoon | Salt |
| 1 | Tablespoon | Maggi Seasoning Sauce |
| 1 | Teaspoon | Vegetable Oil |
| 2 | Bay Leaves | |
| 3 | Tablespoon | Calamansi Juice (or lemon juice) |
| 3 | Tablespoon | Mayonnaise |
| 3 | Clove | Garlic (minced) |
| 2 | Jalapenos (seeds removed, chopped) | |
| 1⁄4 | Cup | Liver Spread |
| 1 | Red Onion (finely chopped) | |
| 18 | Ounce | Pork Belly (with skin) |
| 5 | Eggs | |
| 2 | Green Onions (chopped) |
1.In a shallow pan fill with 2 cups water, bay leaves, and 1/2 teaspoon salt. Cover and bring to a boil over high heat. Uncover and continue to cook for 20 minutes. Take the pork belly out of the water and put it on top of a rack. Allow to air dry then season with salt.
2.Cut pork belly into a small dice and place on a cast iron skillet. Cook until crispy and browned. Drain on paper towels and set aside.
3.In a large cast iron skillet on medium heat add oil and heat until smoking. Mix in the garlic and 3/4 of chopped onions. Cook for a couple minutes then add jalapenos. Let it sit for a few seconds, then stir-fry until aromatic.
4.Add the pork belly and mix together for 2 to 3 minutes. Next, put the Maggi seasoning, soy sauce, liver paste, black pepper and 2 tablespoons of calamansi juice into the pan. Stir until the meat is thoroughly covered with the sauce.
5.Mix in the mayonnaise and the rest of the calamansi juice. Top with 5 eggs on top and turn the heat to low. Cover with a lid for 3 minutes and check until eggs are at your desired doneness. Sprinkle with leftover onions and green onions on top. Serve immediately.