Sisig with Pork Belly recipe is a popular and well-loved Filipino dish especially among drinkers as an appetizer (pulutan). Sisig is serve in restaurants and bars but it is also a popular street food. Their stalls are usually close to public transportation. It will definitely make you hungry and craving for it when you smell its aroma.
This sisig recipe does not use chicken liver instead I am using potted meat or liver spread.
When we were growing up my mom cooked sisig with pigs ears and it was delicious especially with its crunchy cartilage. Traditional sisig is made of pigs ears, snout and cheeks. Throughout the years, it has evolved into different versions. This sisig recipe with pork belly is one of them. Not everyone is a fan of ears or snout or another reason is the accessibility of these pig parts in other countries.
Sisig was one of the dish tried and loved by the late celebrity Chef Anthony Bourdain. Andrew Zimmerman is another culinary chef who adores sisig and in fact made his own sisig recipe.
This sizzling sisig dish originated in Pampanga. My dad’s mom was from Mabalacat, Pampanga. Twice a year we vacationed in Baguio City and before going back home we always visited our relatives in Mabalacat. One of the dishes served was sisig. A few times, I got to watched my noisy aunts make it. After boiling all the pigs parts they grilled it. I have omitted this step. Also, instead of making it with ears, snouts and cheeks I’m using pork belly which is available at the Asian store I go to. Unusual pig parts are hard to find here in the US.
Sisig recipe with pork belly is usually cooked with chicken liver. I improvised my recipe to replace chicken liver with potted meat or liver spread. I used to love deep fried chicken liver wrapped in bacon. Even used it to thicken spaghetti sauce but my family doesn’t care for it so I came up with this sisig recipe. Using potted meat or liver spread gives the dish the same creamy richness as chicken liver. My cousin uses Deviled Ham and it is very tasty too.
If you refrain from eating this sizzling crunchy creamy pork dish because of the liver now you can enjoy it.
How to Make this Sizzling Sisig Recipe with Pork Belly
Sisig Recipe with Pork Belly
Boiling Pork Belly
- 1 pound pork belly
- 2 bay leaves
- 1 teaspoon peppercorn
- 1 small onion quartered
- 6 to 8 cups water
- 1 medium white onion chopped
- 1 medium red onion chopped
- 2 cans 3 oz. potted meat or liver spread
- Thai chili peppers
- 1 small jalapeno
- 2 eggs
- 1 ½ tablespoons soy sauce
- 2 tablespoons white vinegar
- 3 tablespoon cooking oil
- 2 tablespoons calamansi or lemon juice
- Salt and pepper to taste
- On a deep pot place pork belly covered with water.
- Add onion, bay leaves, peppercorn and salt.
- Cook for 40 to 50 minutes or until pork belly is tender but not falling off. Note: Don’t overcook pork. You will be cooking it one more time.
- Drain water and chop to small cubes.
- In a pan heat oil over medium heat.
- Once hot, add pork belly. Pork should sizzle once place on pan.
- Maintain the medium heat to get a crusty pork belly. It will make a slightly cracking sound due to pork skin. Use a splatter screen. Cook for about 2 to 3 minutes stirring constantly.
- Pour soy sauce and vinegar. Mix well and cook for a couple minutes.
- Add white and red onions and jalapeno. Save some onions for garnish or if you want some raw onions with it. Cook for a minute.
- Potted meat and liver spread can be salty so taste before seasoning with salt & pepper.
- Pour calamansi juice. Mix well.
If using a hot plate, place it on stove in low heat 5 minutes before done sauteing.
- The hot plate it will sizzle once you transfer the sisig.
- Add raw eggs on top if desired.
- Garnish with some onion and chili peppers.
- Serve with calamansi or lemon wedges..
Replacing potted meat or liver spread with chicken liver.
- ¼ pound chicken liver
- Boil chicken liver with pork belly for 20 minutes or until it’s done. Remove chicken liver.
- Depending on your preference, chop liver into small cubes or mash liver into a spread. Set aside.
- On the above instructions replace the potted meat or liver spread with chicken liver. Then follow the other instructions.
- Note: I omitted grilling the pork belly after boiling it. If you want you could. But sitr frying it on medium heat delivers the same result. It is still very tasty with crusty edges.
- We love lots of onion with sisig. We don't overcook the onions plus we serve raw onions on the side.
- The recipe calls for 2 potted meat or 2 liver spread. Use one can first and taste if that is enough for you.