Pork Sisig Recipe
This easy pork sisig recipe is for one of the most popular Filipino foods. A combination of crunchy pork belly, citrusy calamansi juice, soy sauce and chilies will transport your taste buds to the Philippines. In about 30 minutes, enjoy this mouthwatering specialty bursting with flavors.
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Servings: 4
Calories: 751kcal
Ingredients
- 1 pound pork belly
- 2 tbsp vegetable oil like Canola
- 16.9 oz pineapple juice
- 16.9 oz water
- 1 tbsp butter unsalted
- 4 pieces chicken liver
- 1 red onion chopped
- 1 tbsp red or green chilies minced
- 2 tbsp calamansi juice or ½ lemon or lime juice
- ½ tbsp soy sauce
- Salt & pepper to taste
Instructions
- Combine water with the pineapple juice in the liquid, until tender (about 30 min) Set aside and let it dry.
- Grill or pan fry the pork belly until the skin turns crispy and golden brown. Chop into small pieces and set aside.
- Heat oil in a skillet and pan fry the chicken liver until cooked through. Chop the liver into small pieces.
- In a bowl combine the chopped meat, the onions, lemon juice, soy sauce and chilies. Warm it in a pan with the butter.
- Transfer it to a plate or a sizzling plate!
Notes
- If fresh chicken liver is unavailable, use store bought Liver paste, also known as liver pate.
- If you cannot get calamansi, you can substitute with lemon or lime. However, there will be a flavor difference.
- For more velvety flavors you can also add an egg but by cracking one open when the mixture is still sizzling hot.
Nutrition
Serving: 1 | Calories: 751kcal | Carbohydrates: 18g | Protein: 12g | Fat: 70g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 189mg | Potassium: 426mg | Fiber: 1g | Sugar: 13g | Vitamin A: 252IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg
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