Main Course

Pork Sisig

Name: Pork Sisig
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 annosta
Cuisine: filipino
Ingredients: 500 g pork belly; 100 g pork liver; 2 kpl bay leaf; 0,5 tl black peppercorn; 4 rkl soy sauce; 2 rkl calamansi juice; 1 kpl red onion finely chopped; 2 kpl green chili thinly sliced; 1 kpl bird's eye chili thinly sliced (valinnainen); 1 rkl ginger grated; 2 rkl mayonnaise (valinnainen); 1 kpl egg (valinnainen); 1 rkl green onion chopped (valinnainen); 1 tl salt; 0,5 tl black pepper ground; 2 rkl cooking oil

This classic Filipino dish features crispy and savory chopped pork, mixed with onions, chili peppers, and a tangy calamansi dressing. It's often served sizzling hot, perfect as a main course or a hearty appetizer.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 25 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 840 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, gluteeni, sinappi, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 gpork belly
100 gpork liver
2 kplbay leaf
0,5 tlblack peppercorn
1 kplred onion, finely chopped
2 kplgreen chili, thinly sliced
1 kplbird's eye chili, thinly sliced(valinnainen)
1 rklginger, grated
2 rklmayonnaise(valinnainen)
1 tlsalt
0,5 tlblack pepper, ground
2 rklcooking oil

dressing

4 rklsoy sauce
2 rklcalamansi juice

garnish

1 kplegg(valinnainen)
1 rklgreen onion, chopped(valinnainen)

Välineet

sizzling plate · pot · grill · mixing bowl · skillet · knife · cutting board

Valmistusohje

Vaihe vaiheelta

1
Place the pork belly in a pot and cover with water. Add the bay leaves, black peppercorns, and salt.
Noin 2 min
2
Bring the water to a boil, then reduce the heat and simmer for 40-50 minutes, or until the pork belly is tender.
Noin 45 min
Kokin vinkki: The pork should be easily pierced with a fork.
3
Add the pork liver to the pot during the last 10 minutes of simmering.
Noin 10 min
Kokin vinkki: Adding the liver later prevents it from becoming tough.
4
Remove the pork belly and liver from the pot and let them cool completely. Pat them dry with paper towels.
Noin 10 min
Kokin vinkki: Allowing the meat to cool and dry thoroughly helps achieve crispiness.
5
Grill or pan-fry the pork belly until the skin is crispy and golden brown. Grill the pork liver briefly until cooked through.
Noin 15 min
Kokin vinkki: If grilling, a charcoal grill imparts the best smoky flavor.
6
Once cooled slightly, finely chop the crispy pork belly and liver into small pieces.
Noin 5 min
7
In a mixing bowl, combine the chopped pork, pork liver, red onion, green chilis, bird's eye chili (if using), and grated ginger.
Noin 3 min
8
In a separate small bowl, whisk together the soy sauce and calamansi juice to create the dressing.
Noin 1 min
Kokin vinkki: Freshly squeezed calamansi juice offers the best flavor.
9
Pour the dressing over the pork mixture and mix well to combine. Season with ground black pepper to taste.
Noin 2 min
10
If desired, stir in the mayonnaise for a creamier texture.
Noin 1 min
11
Heat cooking oil in a sizzling plate or a large skillet over high heat.
Noin 2 min
Kokin vinkki: A cast-iron skillet works well if a sizzling plate is not available.
12
Add the sisig mixture to the hot plate and spread it out evenly. Cook for a few minutes until it starts to sizzle and crisp up at the bottom.
Noin 3 min
13
Create a small well in the center of the sisig and crack an egg into it (if using). Cook until the egg whites are set but the yolk is still runny.
Noin 2 min
14
Garnish with chopped green onions (if using) and serve immediately with steamed rice.
Noin 1 min

Annosta kohti

Ravintoarvot

27%Pisteet

Kalorit: 840,4kcal
Proteiini: 27g
Hiilihydraatit: 5,3g
Rasva: 83,1g
Kuitu: 0,9g
Sokeri: 2,1g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover sisig in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat on a hot skillet or sizzling plate until warmed through and slightly crispy again.