Sisig

Sisig © Efren

This is another popular Filipino dish which originated from the province of Pampanga (arguably the culinary capital of the Philippines). There are now hundreds of variations of this dish ranging from the original recipe of Pigs face to more healthy ingredients such as squid, tuna, milk fish, and mussels. There are also variations which have the dish on a very hot plate added with whole uncooked egg cracked at the top (sizzling sisig).

Our version uses pork belly to make sure it is widely available anywhere but the spirit of the recipe would still be there.

Ingredients

1. Pork Belly – 1 Kilo

2. Red capsicum (diced) – 1 pc
3. Green Capsicum (diced) – 1 pc

4. Red Onion (diced) – 1 pc

5. Red Chilli (diced) – 5 pcs

6. Hot sauce (Tabasco) – ½ cup

7. Rock Salt – 2 tablespoons

8.  Cracked Pepper – 1 tablespoon

9. Butter – ¼  cup

10. Water – 4 cups

11. Lemon (sliced) – 1/2

Procedure

1. In a big pot, combine water, salt, pepper, and pork belly.

2. Cover and bring to boil.

3. Simmer until the meat is tender.

4. Remove the pork belly from pot then pat dry with paper towel. Set aside.

5. In a frying pan, put cooking oil until hot.

6. Fry the pork belly. ALTERNATIVE: You can barbecue or broil the pork belly if you want to get a smoky taste. Set aside then cool for at least 30 mins.
7. Get a clean chopping board then chop the fried pork belly into small pieces.

8. Heat up another frying pan and put the butter, sauté onion, red and green capsicum, and hot chilli. This is to bring out the flavours of the spices (but do not burn)
9. Add the chopped pork belly and hot sauce and continue frying.

10. Put in a serving plate with the sliced lemon.

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