Filipino Pork Sisig

Ingredients

• 1 lb pork belly
• ½ lb pork liver
• ½ lb pork ears (optional)
• 1 medium onion, finely diced
• 1 medium red bell pepper, minced
• 3 stalks green onion, chopped
• 3 tbsp soy sauce
• 2 tbsp calamansi juice or lime juice
• 2 tbsp mayonnaise
• 2 whole Thai chilies, minced
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fish sauce (patis)
• 2 tbsp vegetable oil

Instructions

1. 1

   Boil pork belly, liver, and ears (if using) in salted water for 30 minutes until tender.

2. 2

   Drain and let cool slightly, then cut into small cubes or finely chop the meat.

3. 3

   Heat oil in a 12-inch skillet over high heat and fry the chopped pork until edges are crispy and browned, about 8–10 minutes. Drain excess fat if needed.

4. 4

   Add minced garlic to the skillet and cook for 30 seconds until fragrant.

5. 5

   Stir in diced onion and red bell pepper, cooking for 2–3 minutes until slightly softened.

6. 6

   Add soy sauce, fish sauce, calamansi juice, mayonnaise, and Thai chilies. Mix well and cook for 1–2 minutes.

7. 7

   Season with salt and black pepper to taste. Stir in green onion.

8. 8

   Transfer to a hot cast iron sizzling plate and serve immediately with jasmine rice and calamansi wedges.

Tools you’ll need

• 12-inch stainless steel skillet
• cast iron sizzling plate
• large pot
• cutting board
• chef's knife
• wooden spoon
• measuring spoons
• tongs

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