Filipino Sisig made with Crispy Pork Belly🇵🇭 Start out by getting a 2.5 pound skin-on Pork Belly and cut it into chunks. Add it all to a pot and submerge it in water. Then add: -1 yellow onion (chopped) -10 cloves of garlic -2 bay leaves -black peppercorns -and season generously with chicken bouillon and salt Bring this to a boil, then turn the heat down to medium low and cook uncovered for 45 minutes to one hour. When it’s done, let it rest on a cooling rack and sit uncovered in the fridge for no less than 8 hours. Then fry in high heat oil (using a splatter screen) until the pork belly is golden brown, adding it back to your cooling rack when it’s done. Remove the skins, set them aside, and chop the pork belly into small pieces. Then in a pan on medium heat add: -1 tablespoon of butter -1 diced yellow onion -finely diced chilis (I use 2 Serranos and 1 red chili. Traditional Sisig calls for Birds Eye chilis but they’re hard to find.) -1 tablespoon of minced garlic Cook until the onions run clear then add: -your chopped pork belly -1 teaspoon of sugar -2 tablespoons of Calamansi juice (if you can’t find Calamansi, use 1 tablespoon of fresh lime juice and 1 tablespoon of fresh orange juice.) -soy sauce to taste -one more tablespoon of butter. Serve your Sisig on a sizzling skillet and top it with the crispy pork skin, a fried egg, and green onion. Serve with a side of white rice. Enjoy💜 #recipe #food #filipinofood #filipino #sisig #eat #foodie
