Ingredients with Measurements:
- 1 cup kadyos (pigeon peas), boiled and drained
- 1/2 lb pork belly, boiled and chopped into small pieces
- 1 cup langka (jackfruit), boiled and chopped into small pieces
- 1/2 cup onion, chopped
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 2 tbsp calamansi juice
- 2 tbsp brown sugar
- 2 tbsp cooking oil
- 2 tbsp garlic, minced
- 1 tsp black pepper
- 1 tsp salt
- 2 pcs red chili pepper, chopped (optional)
- 2 pcs green chili pepper, chopped (optional)
Special equipment needed:
- None
Step-by-step instructions:
a. In a pan, heat cooking oil over medium heat.
b. Add garlic and onion. Sauté until onion becomes translucent.
c. Add pork belly and cook until browned.
d. Add kadyos, langka, and chili peppers (if using). Cook for 5 minutes.
e. In a small bowl, mix together vinegar, soy sauce, calamansi juice, brown sugar, black pepper, and salt.
f. Pour the mixture into the pan and stir until well combined.
g. Cook for another 5 minutes or until the liquid has evaporated and the ingredients are slightly charred.
h. Serve hot with rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320 kcal
- Fat: 23 g
- Carbohydrates: 15 g
- Protein: 13 g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Kadyos can be substituted with black beans or kidney beans.
- Langka can be substituted with green papaya or chayote.
Variations:
- Add chopped liver or gizzard for a more traditional sisig flavor.
- Use calamansi instead of lemon or lime for a more authentic taste.
- Add more chili peppers for a spicier kick.
Tips and tricks:
- Boil the kadyos and langka separately until tender before adding to the pan.
- Use a non-stick pan to prevent sticking and burning.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve on a sizzling plate for a more dramatic presentation.
Garnishes:
- Top with chopped scallions or cilantro for added freshness.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Garlic fried rice or steamed white rice.
Troubleshooting advice:
- If the ingredients are too dry, add a little bit of water or broth to the pan.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the other ingredients.
Food history:
- Sisig is a popular Filipino dish made with chopped meat, usually pork, seasoned with calamansi juice, soy sauce, and chili peppers.
Flavor profiles:
- Savory, tangy, slightly sweet, and spicy.
Serving suggestions:
- Serve as a main dish or as a pulutan (appetizer) with drinks.
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Region: Philippine