Pork Belly Sisig

• 份量: 3 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

2 tbsp vegetable oil (i used canola)

500 g pork belly (see note 1)

water for boiling

1 large onion (finely chopped, divided)

3 cloves garlic (finely chopped)

2 tbsp calamansi juice (add more if preferred, see note 2)

1 tbsp liquid seasoning (add more if preferred, see note 3)

1 1/2 tsp soy sauce

3 tbsp mayonnaise (optional)

1/4 cup liver spread (optional, see note 3)

green and red chilies (chopped, reduced seeds)

salt and pepper (to taste)

crushed chicharon

egg

步驟

Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins. Chop into bits of pieces. Set aside.

Heat oil in a skillet or cast iron pan. Add garlic and onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.

Add chopped fried pork belly or lechon. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, and liver paste and half of the calamansi juice. Season with black pepper. Stir until meat is well coated with the sauce. Stir-in mayonnaise. Top with raw egg if using and let the residual heat cook the egg.

Remove from the heat then top with more raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.

營養

• 卡路里: 679 kcal
• 總脂肪: 106 g
• 飽和脂肪: 41 g
• 膽固醇: 192 mg
• 鈉: 467 mg
• 總碳水化合物: 10 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 20 g