PORK BELLY SISIG Appy

 

A popular Filipino meal is pork sisig. It can be served as a main course or as an appetizer. This meal is mostly made out of pig parts such as minced hog flesh, ears, and the face.

 

6 pieces pork cheeks

400g pork belly

1 cup coconut vinegar

3 bay leaves

1/2 tsp salt

1/2 tsp pepper

water

4 tbsp soy sauce

3 tbsp coconut vinegar

2 tbsp butter

2 tbsp oil

1 thumb-sized ginger (minced)

6 cloves of garlic

4 tbsp mayonnaise

1/2 red onion (diced)

2 cups pork crackling (chopped)

4 birds eye chillies (sliced)

1 egg

2 - 3 calamansi

 

In a small saucepan, combine the pig cheeks and belly with 1 cup of vinegar, bay leaves, salt, and pepper. Boil for twenty minutes. with just enough water to cover. Remove pork from the liquid and put aside to cool. You may also complete this step the night before if you choose.

 

Prepare a grill pan over medium heat and cook the pork chunks until charred and crispy on both sides (about twenty minutes). If you have an outside grill, you can execute this step. Remove the meat from the grill and dice it coarsely. In a mixing dish, combine chopped pork, soy sauce, 3 tablespoons vinegar, and butter.

Heat the oil in a skillet. Cook until the ginger and garlic are fragrant. Incorporate the diced pork mixture. Allow the pork to crisp up while stirring/turning and cook the second side until crisp. Incorporate the mayonnaise.

If used, preheat a hot plate. Place the pork on the platter once it is heated. Top with onion, pork crackling, and chilies. Make a space in the center of the dish for the egg. Serve with calamansi juice. If you're not using a hot plate, do this step straight in the pan. Serve right away with steaming rice.