Ingredients with Measurements:
- 1 lb. pork belly, sliced into small pieces
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/4 cup calamansi juice
- 1/4 cup brown sugar
- 1/4 cup chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped siling labuyo (bird's eye chili)
- 1/4 cup mayonnaise
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, vinegar, calamansi juice, and brown sugar. Mix well until the sugar is dissolved.
2. Add the sliced pork belly to the mixture and marinate for at least 30 minutes.
3. Heat the skillet or wok over medium-high heat. Add the marinated pork belly and cook until brown and crispy, stirring occasionally.
4. Add the chopped onions, green onions, red bell pepper, green bell pepper, and siling labuyo. Stir-fry for 2-3 minutes.
5. Add the butter and mayonnaise. Mix well until the mayonnaise is melted and evenly distributed.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 35g
- Saturated fat: 12g
- Cholesterol: 90mg
- Sodium: 1200mg
- Total carbohydrates: 14g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Calamansi juice can be substituted with lemon or lime juice.
- Siling labuyo can be substituted with jalapeno or serrano peppers.
Variations:
- Add chopped garlic for extra flavor.
- Use leftover lechon (roast pork) instead of pork belly.
- Top with a fried egg for a complete meal.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Make sure the pork belly is sliced thinly for even cooking.
- Don't overcrowd the skillet or wok to ensure crispy pork belly.
- Adjust the amount of siling labuyo according to your spice preference.
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 sizzling plate for a restaurant-style presentation.
- Garnish with chopped green onions and sliced calamansi.
Garnishes:
- Chopped green onions
- Sliced calamansi
Pairings:
- Steamed rice
- Garlic fried rice
- Pancit bihon (rice noodles)
Suggested side dishes:
- Grilled vegetables
- Lumpia (spring rolls)
- Kare-kare (oxtail stew)
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes.
- If the mixture is too dry, add more mayonnaise or a splash of water.
Food safety advice:
- Marinate the pork belly in the refrigerator to prevent bacterial growth.
- Cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sisig is a popular Filipino dish made with chopped meat, usually pork, seasoned with calamansi juice, soy sauce, and chili peppers. It originated in the province of Pampanga and has since become a staple in Filipino cuisine.
Flavor profiles:
- Salty, sour, sweet, and spicy
Serving suggestions:
- Serve as an appetizer or main dish.
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