Easy Pork Belly Sisig
This Easy Pork Belly Sisig takes the traditional sisig to the next level by incorporating the irresistible crunch of perfectly cooked pork belly, and savory soy sauce and spices, with a citrus taste from calamansi or lemon, combined with flavorful aromatics and seasonings. This crispy pork adds an extra layer of texture to the dish, turning it into a delicious main dish, side dish, or pulutan.
Equipment
1 skillet
1 air-fryer, optional
1 sizzler plate, optional
Ingredients
- 1 pound pork belly slab
- 1 pound pork liver
- 2 medium yellow onion or red onion
- 3 cloves garlic smashed
- 1 large bay leaves
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 2 medium red chili pepper
- 1 tablespoon butter
Instructions
- In a pot, add 1 teaspoon of salt, ½ teaspoon of black pepper, smashed garlic, bay leaves, and pork belly slab. Add enough water to cover the pork belly. Bring it to a boil over medium heat and let it cook until the pork belly is tender.
- Allow the pork belly to cool and dry which is crucial to achieve crispy texture. Pat dry with a paper towel to remove excess moisture. You can air-dry it for a few hours in the refrigerator to make sure it's completely dry.
- Heat the oil in your work or frying pan until it's hot enough to sizzle when a drop of water is added. Carefully add the piece of pork belly to your frying pan and fry until it turns golden brown and crispy. Turn the pork belly and fry the other side. The skin should bubble and crackle, creating a signature Lechon Kawali crunch. Remove it from the oil and let it drain on paper towels to remove any excess oil.
- In the same frying pan, carefully place the sliced pork liver in the frying pan. Fry the pork liver for about 2-3 minutes on each side.
- Slice your pork belly and pork liver into small pieces.
- In a large bowl, combine chopped onion, red chili pepper, soy sauce, lemon juice, black pepper, chopped pork belly, and chopped pork liver. Stir well until everything is well blended. Taste and adjust the seasoning according to your taste.
- Heat a sizzler pan or cast iron skillet and melt a tablespoon of butter. Add the sisig and let it heat thoroughly, stirring often. Serve while it is sizzling hot. Enjoy!
Notes
Air-frying the meat:
- Preheat your air-fryer for a few minutes. If there is no preheat setting, turn your air fryer at 400F (190C) for 4 minutes.
- Put your sliced pork liver in an air-fryer basket and air-fry it for 10 minutes on each side for a total of 20 minutes. If your pork liver has a smaller cut, the cooking time may be shorter. I recommend to check it after the 8-minute mark. Take it out and set it aside.
- Transfer your pork belly and pork liver to an air-fryer basket or tray and put it in the air fryer. Air fry at 400F (190C) for 20-25 minutes, flipping halfway. Time may vary depending on the size of the meat. The smaller the pork belly, the faster it cooks. Take it out and let it cool until it's ready to chop.
Nutrition
Serving: 6servingsCalories: 537kcalCarbohydrates: 8gProtein: 25gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 287mgSodium: 443mgPotassium: 473mgFiber: 1gSugar: 3gVitamin A: 16578IUVitamin C: 46mgCalcium: 26mgIron: 18mg
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