Crispy Pork Sisig

How to make Pork Sisig (Crispy pork in vinegar sauce)

Roast pork belly used for crispy pork sisig

Prep Time: 15-20 minutes
Cooking Time: 2 hr & 15 minutes
Servings: 8-10

Ingredients for boiling the pork:
2-3 lbs pork belly(no bones)
10 cups water
1/3 cup Himalayan salt
2 tbsps of black peppercorn
1/2 medium white onion cut into cubes
3-4 cloves of garlic
2-3 pcs of bayleaf
1/2 cup vinegar

Ingredients for the garnishes:
1 pc of jalapeno sliced into small pieces or 2-3 red chili peppers(sliced)
1/2 medium white onion cut into small pieces
1/2 medium red onion chopped
1 fresh egg(optional if sizzling style is preferred)

Directions:
1. Boil water and put pork belly in the pan
2. Put all the ingredients except the vinegar
3. Boil for 45-60 minutes or until tender. Poke the  skin using fork. Once the skin is soft and gets cut easily, then it should be done
4. Drain and let it cool for about 1 hour or so
5. While waiting for cool-down, you can start chopping the garnishes
6.Turn on the turbo and set to 325 degree. Let it cook for about 60-90 minutes or until skin turns orange-brown. When you flick the skin, you can tell once it’s crispy enough and other parts of the meat-turned-brown is cooked and ready
7. Once the meat has cool down for a little bit, start chopping them into small pieces. Leave some parts bigger than the others so that it is more fun to eat with inconsistencies of the sizes. It adds more texture to it

 

Tips:
1. You can double or triple the amount of this recipe and freeze the rest of the boiled meat. It is always best to roast them frozen as it would be perfectly juicy on the inside while crispy on the outside. It can stay upto 2=3 months.
2. If you don’t have the turbo broiler, a conventional oven is perfectly fine. You don’t need to boil the meat. Just pat dry the pork and rub the salt and pepper all around it. Some people does this and it still turns out really good. I don’t recommend deep frying. Bad enough that pork are really fatty, so deep frying is just like adding a fuel onto the fire. Get what I mean? However, this is how I prefer to cook them so I use my turbo broiler. Plus more oil is drained while it is still cooking.
3. You can also improvise if you have bought some roast pig(lechon) and there’s leftover. Just toast the meat in the toaster oven and mix all necessary ingredients.
4. Substitutions: Like any other recipes, using other types of meat(pig ears was the very first original recipe) or if seafood is preferred, is all up to you. This is a free country, you’re allowed to do anything, as long as it is legal…(wink!)

5. For sizzling style: Just follow all the steps. Once all mixed, heat up sizzling plate in the stove top for about 5-7 minutes. Pour mixture and stir for about 7-10 minutes.  Add 1 fresh egg on top. Leave for 1-2 minutes. Turn off.  Mix and ready to serve.

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

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