Pork Belly Chicharon Kawali Sisig

Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 45 Mins
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Sisig is a Kapampangan dish that evolve through time. This version gives it a very nice character using pork belly, air-fried to achieve the perfect crunch.

The sauce is amazingly good that surely will be a hit to anyone craving for Sisig. Give this recipe a try and I’m sure you’ll love it too.

Ingredients

0/16 Ingredients
Adjust Servings
    Meat Preparation
  • Sauce

Instructions

0/14 Instructions
    Meat Preparation
  • In a pot, add pork belly, water, whole peppercorns, salt, garlic and bay leaves. Cover and let it boil over medium heat.
  • When it starts bubbling, turn down the heat and leave it simmering for another 15 - 20 minutes. Transfer meat into a bowl and season with a dash of salt on each side.
  • We are now ready to fry the pork belly. For this recipe, I'll be using an air fryer. If it's not available, you can always deep fry the pork belly.
  • Set the air fryer according to instructions. Fry the meat until it reaches your desired crispiness and texture. Once it's done, set the meat aside and let it rest for 5 minutes.
  • After resting the meat, cut it into bites-size pieces. Set aside.
  • Sauce
  • In a bowl, add mayonnaise, oyster sauce, Knorr liquid seasoning, lemon juice and ground black pepper. Mix until all ingredients are well blended. Set aside.
  • In a hot non-stick skillet, add butter and let it melt. Don't let it burn.
  • Add chopped onion into the skillet and saute until it becomes soft.
  • Add garlic and saute until it turns light golden brown.
  • Add chopped red chili and saute for about a minute.
  • Add chopped long green chili and saute for about a minute. Let the chilis release their juice and aroma.
  • Then add the pork belly pieces into the pan.
  • Lastly, add the sauce mixture and give it a quick mix until all the meat pieces are covered with sauce. This should just take about a couple of minutes and it's ready!
  • Serve while it's hot. Enjoy!

Notes

If available, serve your Sisig on a sizzling plate to keep it warm.

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