Crispy pork belly sisig
This home recipe for crispy pork belly sisig is mindful of the warnings from a Kapampangan cultural heritage site that "Sisig is not defined by the meat used, any meat, fruits or vegetables may be used. It is not defined by the cut: you don’t call it Sisig just because it is minced. It is certainly not because of the plate used, you may serve Sisig on a plate not sizzling. And definitely no raw egg on top!"
Ingredients
- 600 to 700 grams crispy pork belly fully cooked
- 6 finger chilies
- 4 shallots
- 1 small can liver spread
- 8 to 10 calamansi or four limes, squeezed to get the juice
- 1 ½ teaspoons lemon pepper seasoning or substitute one teaspoon salt and half a teaspoon of pepper
Instructions
- Chop the crispy pork belly.
- Roughly chop five of the finger chilies, and thinly slice the remaining.
- Peel and chop the shallots.
- Add the liver spread to the chopped crispy pork and toss to distribute evenly.
- Add the chopped chilies and shallots, and toss.
- Sprinkle in the lemon pepper seasoning (or salt and pepper) and toss again.
- Finally drizzle in calamansi or lime juice (start with three tablespoons) and toss well.
- Taste. Add more salt and pepper, if needed, and the rest of the calamansi or lime juice for a tart and boldly flavored crispy pork belly sisig.
- Garnish with the sliced finger chili and serve with calamansi halves of lime wedges on the side.