There are many ways to prepare sisig, and some aren’t even limited to just pork. However, an authentic Kapampangan sisig— at least according to Armin and Beb of Foxyfolksy.com— is the straightforward kind that uses simple ingredients and doesn’t have mayonnaise in it. Beb replaces the classic pig mask and ears for pork belly in her recipe, and uses chicken liver to add extra flavor and a rich creaminess.
Check it out:
Kapampangan Pork Belly Sisig Recipe
- 1 pound of pork belly, sliced about a half-inch thick
- Salt and pepper, to taste
- 3 pieces of chicken liver
- 1 big red onion, finely chopped
- Juice from 1/2 of a lemon (alternatively, you can use the juice of 3 to 4 pieces of calamansi)
- 1 to 2 chili peppers, minced (you can also use 1/4 tbsp of chili flakes)
- 1/2 tbsp of soy sauce
- 1/8 tsp of ground black pepper
- Season your pork belly slices with salt and pepper, and let them marinate for at least 30 minutes.
- In an oiled pan over medium heat, grill your pork belly and chicken liver until well done. The skin of your pork should be crispy.
- Remove from the pan, and place your pork belly and chicken liver on a chopping board. Chop them into small, fine pieces.
- Place the chopped meat in a bowl. Add your minced onions, lemon juice, and minced chili. Season with soy sauce and pepper, and then mix until well-combined.
- There are two ways of serving your Pork Belly Sisig. This includes:
- Warming it in a pan with a bit of oil. When hot, serve on a plate and enjoy.
- Heat a sizzling plate, and add butter or margarine on it. Heap your sisig on the plate and serve while sizzling hot.
How do you prepare your sisig? Share your recipes with us, and we might just feature them!
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