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Crispy Pork Belly Sisig

Recipe by Connie Veneracion
This home recipe for crispy pork belly sisig is mindful of the warnings from a Kapampangan cultural heritage site that "Sisig is not defined by the meat used, any meat, fruits or vegetables may be used. It is not defined by the cut: you don’t call it Sisig just because it is minced. It is certainly not because of the plate used, you may serve Sisig on a plate not sizzling. And definitely no raw egg on top!"
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Filipino
Servings 4 people
Crispy pork belly sisig in cast iron bowl

Ingredients
  

  • cooking oil for deep frying
  • 600 to 700 grams pork belly boiled in salted water until tender, drained cooled (see notes after the recipe)
  • 6 finger chilies
  • 4 shallots
  • 1 small can liver spread
  • 8 to 10 calamansi or four limes, squeezed to get the juice
  • 1 ½ teaspoons lemon pepper seasoning or substitute one teaspoon salt and half a teaspoon of pepper

Video

[adthrive-in-post-video-player video-id="q91FRTXz" upload-date="2021-10-11T15:26:03.000Z" name="Crispy Pork Belly Sisig" description="Traditionally made with grilled pork head, cooking sisig with crispy pork belly makes it easy and doable for home cooks." player-type="default" override-embed="default"]

Instructions
 

  • Heat the cooking oil in a pot and deep fry the boiled pork belly until browned and the skins are puffed.
    Frying pork belly
  • Scoop out the crispy pork belly and chop.
  • Roughly chop five of the finger chilies, and thinly slice the remaining.
    Lime, chilies, chopped shallots and liver spread in bowls
  • Peel and chop the shallots.
  • Add the liver spread to the chopped crispy pork and toss to distribute evenly.
    Mixing chopped crispy pork belly with liver spread
  • Add the chopped chilies and shallots, and toss.
  • Sprinkle in the lemon pepper seasoning (or salt and pepper) and toss again.
    Seasoning Crispy pork belly sisig with lime lemon pepper seasoning
  • Finally drizzle in calamansi or lime juice (start with three tablespoons) and toss well.
  • Taste. Add more salt and pepper, if needed, and the rest of the calamansi or lime juice for a tart and boldly flavored crispy pork belly sisig.
  • Garnish with the sliced finger chili and serve with calamansi halves of lime wedges on the side.

Notes

For cooking lechon kawali (Filipino-style crispy pork belly), see instructions for the no deep fry version and the deep-fried version.
If you can source frozen bagnet (the lechon kawali of the Ilocos region in northern Philippines), just thaw and reheat in hot oil. That should make the preparation of crispy pork belly sisig even easier and faster.
Keyword Pork, Pork Belly