Ingredients with Measurements:
- 1 lb pork belly, boiled and chopped
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1/4 cup chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped jalapeno pepper
- 1/4 cup mayonnaise
- 1 tbsp sugar
- 1 tbsp minced garlic
- Salt and pepper to taste
Special equipment needed:
- Grill or griddle
Step-by-step instructions:
1. In a bowl, mix together vinegar, soy sauce, calamansi juice, sugar, and minced garlic. Set aside.
2. Grill or griddle the chopped pork belly until crispy and browned.
3. In a separate pan, sauté the onions, green onions, red bell pepper, green bell pepper, and jalapeno pepper until softened.
4. Add the grilled pork belly to the pan and pour in the vinegar mixture. Mix well.
5. Cook for 5-10 minutes or until the liquid has evaporated.
6. Remove from heat and let it cool for a few minutes.
7. Add mayonnaise and mix well.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or griddle temperature: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Calamansi juice can be substituted with lime juice.
- Jalapeno pepper can be substituted with chili pepper.
Variations:
- Add chopped chilies for a spicier version.
- Use tofu instead of meat for a vegetarian option.
Tips and tricks:
- Boiling the pork belly before grilling helps to remove excess fat and makes it easier to chop.
- Make sure to grill the pork belly until crispy to add texture to the dish.
- Adjust the amount of vinegar and sugar to your liking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a sizzling plate for a dramatic presentation.
- Garnish with chopped green onions and red chili flakes.
Pairings:
- Serve with rice and a side of pickled vegetables.
Suggested side dishes:
- Atchara (pickled papaya)
- Ensaladang Talong (grilled eggplant salad)
- Ginisang Ampalaya (sauteed bitter melon)
Troubleshooting advice:
- If the dish is too sour, add more sugar.
- If the dish is too salty, add more mayonnaise.
Food safety advice:
- Make sure to cook the pork belly thoroughly to avoid any risk of foodborne illness.
Food history:
- Sisig is a popular Filipino dish that originated in Pampanga, a province in the Philippines known for its cuisine.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine