Ingredients with Measurements:
- 1 lb. pork belly, chopped into small pieces
- 1/2 cup chicken liver, chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup calamansi juice
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup onion, chopped
- 1/4 cup green onion, chopped
- 3-4 pcs. red chili pepper, chopped
- 3-4 pcs. green chili pepper, chopped
- 2 tbsp. cooking oil
Special equipment needed:
- Large skillet or wok
- Chopping board
- Sharp knife
Step-by-step instructions:
1. In a large skillet or wok, heat the cooking oil over medium-high heat.
2. Add the chopped pork belly and cook until browned and crispy, stirring occasionally.
3. Add the chopped chicken liver and cook for another 5-7 minutes or until cooked through.
4. Add the soy sauce, vinegar, calamansi juice, sugar, salt, and black pepper. Stir to combine.
5. Add the chopped onion, green onion, red chili pepper, and green chili pepper. Stir to combine.
6. Cook for another 3-5 minutes or until the vegetables are slightly softened.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Chicken liver can be substituted with beef liver or tofu.
- Calamansi juice can be substituted with lemon or lime juice.
- Red and green chili peppers can be adjusted according to your preferred level of spiciness.
Variations:
- Add chopped garlic for extra flavor.
- Use calamansi vinegar instead of regular vinegar for a more authentic taste.
- Add chopped bell peppers or carrots for added texture and color.
Tips and tricks:
- Make sure to chop the pork belly and chicken liver into small pieces for even cooking.
- Cook the pork belly until crispy for added texture.
- Adjust the amount of soy sauce and vinegar according to your preferred taste.
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 stovetop until heated through.
Presentation ideas:
- Serve on a sizzling plate for a more dramatic presentation.
- Garnish with chopped green onions and red chili peppers.
Garnishes:
- Chopped green onions
- Chopped red chili peppers
Pairings:
- Garlic fried rice
- Steamed vegetables
- Beer or soda
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodle dish)
- Adobo (Filipino stew)
Troubleshooting advice:
- If the sisig is too salty, add more calamansi juice or vinegar to balance the flavors.
- If the sisig is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the pork belly and chicken liver thoroughly to avoid foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Sisig is a popular Filipino dish that originated in the province of Pampanga.
- It was traditionally made with pig's head and liver, but has since evolved to include other meats such as pork belly and chicken.
Flavor profiles:
- Salty, sour, spicy, and savory
Serving suggestions:
- Serve hot with rice and a cold drink.
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Region: Philippine