Ingredients with Measurements:
- 1 lb pork belly, diced
- 1/2 cup Pinakurat vinegar
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp cooking oil
- 1 tbsp sugar
- Salt and pepper to taste
Special equipment needed:
- Frying pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine Pinakurat vinegar, soy sauce, calamansi juice, sugar, salt, and pepper. Mix well.
2. Add diced pork belly to the marinade and mix until the meat is fully coated. Marinate for at least 30 minutes.
3. Heat cooking oil in a frying pan over medium-high heat. Add marinated pork belly and cook until browned and crispy, about 10-15 minutes.
4. Add diced onion and minced garlic to the pan and sauté until fragrant and softened, about 2-3 minutes.
5. Serve hot with rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 38g
- Carbohydrates: 7g
- Protein: 26g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Pinakurat vinegar can be substituted with apple cider vinegar.
Variations:
- Add chopped green onions and red chili peppers for added flavor and spice.
- Top with a fried egg for a breakfast twist on this dish.
Tips and tricks:
- Use a non-stick pan to prevent the pork belly from sticking.
- Make sure the pork belly is fully marinated for maximum flavor.
Storage instructions:
- Store leftover Pinakurat Sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a frying pan over medium heat until heated through.
Presentation ideas:
- Serve on a sizzling plate for a restaurant-style presentation.
Garnishes:
- Garnish with chopped green onions and red chili peppers.
Pairings:
- Serve with rice and a side of vegetables.
Suggested side dishes:
- Steamed broccoli or green beans
- Garlic fried rice
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure the pork belly is fully cooked before serving.
Food history:
- Sisig is a Filipino dish that originated in Pampanga, a province in the Philippines.
Flavor profiles:
- Salty, sour, and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine