Easy Pork Belly Sisig
This is the late Anthony Bourdain's favorite Filipino street food. This sisig recipe has the sour, salty, spicy, and sweet flavors that you look for in traditional sisig recipe.
- Prep Time: 10 minutes
- Marinating time: 30 minutes - 24 hours
- Cook Time: 30 minutes
- Total Time: 2 - 26 hours depending on marinating time
- Yield: 2-4 1x
- Category: mains
- Cuisine: asian
Ingredients
Scale
2 lbs pork belly slices
Marinade:
3 tbsp Annatto Oil (optional)
1 stalk lemongrass (white part only)
half of the red onion minced
2 smashed garlic cloves
1 tbsp sweetener (white sugar)
1/4 cup vinegar (Datu Puti brand)
1/4 cup soy sauce
2 tbsp fish sauce
Vinegar Dressing:
3 tbsp vinegar (Datu Puti brand)
3 tbsp soy sauce
half red onion minced
Garnish:
1 egg
1 tbsp red onion minced
green onion
birds eye chili
lime
Instructions
- In a large bowl add Annatto oil, lemongrass, half red onion, 2 smashed garlic cloves, vinegar, soy sauce, fish sauce, sugar, salt, and pepper.
- Rub the pork belly with the marinade and cover with a lid.
- Put in the refrigerator for 30 minutes or for best results overnight.
- Grill your marinated pork belly until it is cooked. About 10 minutes flipping a few times for good color.
- Cool the pork belly for a few minutes and chop it up into small pieces.
- In a bowl add the pork mixture and add more (3 tbsp) vinegar and (3 tbsp) soy sauce for that extra sour and salty traditional flavor. This is what I like to call vinegar dressing.
- Set your oven to broil.
- Broil for 5 minutes or until it is CRISPY. You want a Crispy Sisig.
- Garnish with an egg on top, remaining onion, green onions, and red chili peppers. Add as little or as much red chili to make spicy sisig.
- Serve and enjoy with a cold beer.
Notes
** The heat from the cast iron and the meat will cook the raw egg and make a creamy sauce.
Find it online: https://www.eatwithcarmen.com/easy-pork-belly-sisig-recipe/