Ingredients with Measurements:
- 1 lb pork belly, chopped into small pieces
- 1/2 cup chicken liver, chopped
- 1/2 cup onion, chopped
- 1/4 cup green onion, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp chili flakes
- 1 tbsp sugar
- 1 tbsp cooking oil
- Salt and pepper to taste
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 pork belly and cook until browned and crispy, stirring occasionally.
3. Add the chicken liver and cook for 2-3 minutes or until cooked through.
4. Add the onion, green onion, and red bell pepper. Cook for 2-3 minutes or until the vegetables are tender.
5. Add the soy sauce, vinegar, garlic, ginger, chili flakes, sugar, salt, and pepper. Stir well to combine.
6. Cook for another 2-3 minutes or until the sauce has thickened and the flavors have melded together.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 35g
- Total carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Chicken liver can be substituted with tofu or mushrooms.
- Red bell pepper can be substituted with green bell pepper or jalapeno.
Variations:
- Add chopped chilies for extra heat.
- Use calamansi juice instead of vinegar for a more authentic Filipino flavor.
- Add crispy fried garlic on top for extra texture.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Make sure to cook the pork belly until crispy for the best texture.
- Adjust the amount of chili flakes to your desired level of spiciness.
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 in a large bowl with steamed rice on the side.
- Garnish with chopped green onion and red chili flakes.
Garnishes:
- Chopped green onion
- Red chili flakes
- Crispy fried garlic
Pairings:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
- Adobo (Filipino stew)
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken it.
Food safety advice:
- Make sure to cook the pork belly and chicken liver thoroughly to prevent foodborne illness.
Food history:
- Sisig is a popular Filipino dish made with chopped meat, usually pork, and various spices and vegetables. It originated in the province of Pampanga in the Philippines.
Flavor profiles:
- Spicy, savory, tangy
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine