Ingredients with Measurements:
- 1 lb pork belly, boiled and chopped
- 1 cup ubod (heart of palm), sliced
- 1 cup carrots, julienned
- 1 cup red bell pepper, julienned
- 1 cup green bell pepper, julienned
- 1 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1/4 cup chopped onions
- 1/4 cup chopped garlic
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced ubod, carrots, red and green bell peppers, vinegar, water, sugar, soy sauce, and calamansi juice. Mix well and set aside.
2. In a large wok or frying pan, heat the cooking oil over medium-high heat. Add the chopped onions and garlic and sauté until fragrant.
3. Add the chopped pork belly to the wok and stir-fry for 5-7 minutes or until slightly crispy.
4. Pour the ubod and vegetable mixture into the wok and stir-fry for another 5-7 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Add the chopped green onions and cilantro to the wok and stir-fry for another minute.
7. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Total fat: 30g
- Saturated fat: 10g
- Cholesterol: 70mg
- Sodium: 700mg
- Total carbohydrates: 25g
- Dietary fiber: 3g
- Sugars: 18g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or tofu.
- Ubod can be substituted with jicama or cucumber.
- Calamansi juice can be substituted with lemon or lime juice.
Variations:
- Add chopped chilies for a spicier version.
- Use different vegetables such as mushrooms, corn, or green beans.
- Top with a fried egg for a breakfast twist.
Tips and tricks:
- Boil the pork belly before chopping to make it easier to stir-fry.
- Use a non-stick wok or frying pan to prevent sticking.
- Adjust the amount of sugar and vinegar to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the vegetables are too crunchy, add a splash of water and cover the wok to steam them for a few minutes.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the vegetables.
Food history:
- Sisig is a popular Filipino dish made with chopped meat, usually pork, and seasoned with calamansi juice, soy sauce, and chili peppers. It originated in Pampanga, a province in the Philippines known for its cuisine.
Flavor profiles:
- Tangy, sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine