Ingredients with Measurements:
- 1 lb pork belly, diced
- 1/2 cup chicken liver, diced
- 1/2 cup onion, minced
- 1/4 cup green onion, chopped
- 1/4 cup calamansi juice
- 3 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp mayonnaise
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp chili pepper, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Mixing bowl
Step-by-step instructions:
1. In a large skillet or wok, cook the diced pork belly until crispy. Remove from the pan and set aside.
2. In the same pan, sauté the chicken liver until cooked. Remove from the pan and set aside.
3. In a mixing bowl, combine the crispy pork belly, cooked chicken liver, minced onion, chopped green onion, minced garlic, minced ginger, and chopped chili pepper.
4. In a separate bowl, mix together the calamansi juice, soy sauce, and vinegar. Pour this mixture over the pork and liver mixture and stir well.
5. Add mayonnaise to the mixture and stir until well combined.
6. Season with salt and pepper to taste.
7. Serve hot and garnish with additional chopped green onion and chili pepper.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Chicken liver can be substituted with pork liver or tofu.
- Calamansi juice can be substituted with lemon or lime juice.
Variations:
- Add chopped jalapeño or serrano peppers for extra heat.
- Top with a fried egg for a breakfast version of the dish.
- Use the sisig mixture as a filling for tacos or burritos.
Tips and tricks:
- Make sure to cook the pork belly until crispy to achieve the desired texture.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Adjust the amount of chili pepper according to your preferred level of spiciness.
Storage instructions:
- Store leftover sisig in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the sisig in a sizzling plate for a traditional presentation.
- Garnish with additional chopped green onion and chili pepper for added color.
Garnishes:
- Chopped green onion
- Chopped chili pepper
- Fried garlic
Pairings:
- Rice
- Beer
Suggested side dishes:
- Grilled vegetables
- Steamed broccoli
- 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 to cook the pork and chicken liver 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. It was originally made with pig's head and other leftover parts, but has evolved to include other meats such as pork belly and chicken.
Flavor profiles:
- Savory, tangy, and spicy
Serving suggestions:
- Serve hot as a main dish or as an appetizer.
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Region: Philippine