Pork Belly Sisig

🧂 Ingredients

• 1 kg pork belly
• 1/4 kg chicken liver
• 5-6 pieces onion

  (chopped)
• 5 cups water
• 3 tbsp salt
• 1 stalk lemon grass
• 1 tsp whole peppercorn
• 3 pcs. chili

  (chopped)
• 2 tbsp soy sauce
• 4-5 pcs. calamansi

  (juice extracted)
• salt and pepper

  (to adjust seasoning)

Instructions

• 1 Place pork belly in a large pot then add water, whole peppercorn, salt and
  lemongrass.
• 2 Bring to a boil until pork is soft and tender. Remove pork from pot and air dry
  for at least 1 hour.
• 3 Using the same pot and water used in boiling pork, tip in chicken liver and cook
  for 5 minutes or until cook through.
• 4 Cut pork belly into manageable sizes for frying. Cook in air-fryer for 20-30
  mins. at 150°C or until crispy. To cook in pan or oven, see notes below.
• 5 Let pork belly rest after cooking and cool down. While waiting for pork to cool,
  fry chicken liver in air fryer for 3-4 minutes.
• 6 When pork is cool to touch, chopped using a knife into small pieces. Do the same
  with the chicken liver.
• 7 Mix together chopped pork belly and chicken liver in a large bowl then add
  onion, calamansi juice, chilies, soy sauce then season with salt and pepper
  according to taste.
• 8 Gently stir to mix ingredients and distribute evenly. Serve as it is or in a
  sizzling plate. Bon appetit!

Nutrition Info