When my friends and I decided to host a Filipino-themed dinner party, I knew I had to bring out the big guns. The aroma of sizzling pork belly caught my attention, transporting me straight to bustling street markets. That’s when I decided to whip up Pork Belly Sisig—a dish that perfectly balances a savory punch with a hint of citrus, sure to impress even the pickiest of eaters.
This recipe isn’t just about satisfying hunger; it’s an experience. From the crispy texture of the pork belly to the kick of Thai chilies, each bite dances on your palate. Plus, it’s straightforward to make, allowing you to focus on creating unforgettable memories with your loved ones instead of stressing in the kitchen. Whether you’re a seasoned chef or just looking to break free from the monotonous fast food cycle, you’ll find this dish to be a delightful culinary adventure. So roll up your sleeves, and let’s dive into this crowd-pleasing favorite!
Why is Pork Belly Sisig a must-try?
Crispy Texture: The perfectly air-fried pork belly offers an irresistible crunch that harmonizes with the juicy toppings.
Bold Flavors: Each ingredient complements the others, creating a captivating blend of savory, tangy, and spicy elements.
Easy Steps: With straightforward techniques, this dish is accessible for home cooks of all levels.
Crowd-Pleasing: Impress family and friends with this vibrant dish that can take center stage at any gathering.
Versatile Serving: Serve it over sizzling plates for an eye-catching presentation or enjoy it as a filling wrap.
Dive into this flavor explosion and elevate your cooking routine!
Pork Belly Sisig Ingredients
For the Pork Broth
• Pork belly – a must for that rich, fatty flavor.
• Onion – adds sweetness and depth to the broth.
• Garlic – infuses aromatic goodness into every bite.
• Bay leaves – bring a subtle, herbal note to the dish.
• Black peppercorns – enhances the overall flavor with a hint of spice.
• Water – just enough to cover the pork belly for cooking.
For the Sisig Mixture
• Unsalted butter – for sautéing and a creamy richness.
• Red onion – provides a crisp, refreshing contrast in flavor.
• Garlic – intensifies the taste profile of the dish.
• Thai chilies – for that tantalizing kick; adjust for your spice level.
• Calamansi juice – adds a zesty freshness that brightens the flavors.
• Liquid seasoning – enhances umami and depth.
• Oyster sauce – lends a savory punch to the mix.
• Chicken or pork liver – enriches the dish with a unique, robust flavor.
• Salt and pepper – basic seasonings to taste.
For Serving
• Large egg – adds creaminess when cracked on top.
• Red onions, chopped – for a fresh and crunchy topping.
• Green onions, chopped – provides a pop of color and flavor.
• Thai chilies, chopped – an optional spicy garnish.
• Calamansi wedges – serve alongside for extra tanginess.
• Unsalted butter – for greasing the sizzling plate, ensuring a perfect sear.
Now that you have your Pork Belly Sisig ingredients ready, let’s dive into the cooking process!
How to Make Pork Belly Sisig
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Combine Ingredients: In a pot, bring together the pork belly, chopped onions, smashed garlic, bay leaves, and black peppercorns. Pour in just enough water to cover the pork and bring to a boil. Reduce heat and let it simmer for 45-60 minutes until the pork is tender.
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Drain & Dry: Once cooked, drain the broth from the pork belly. Transfer the pork to the fridge to air dry for at least one hour; this will help achieve that coveted crispiness later.
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Air Fry to Crisp: Preheat your air fryer to 350°F. Cook the air-dried pork belly for 30-45 minutes, flipping occasionally until it’s golden brown and crispy. Chop into small pieces and set aside.
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Sauté Aromatics: In a pan, melt the unsalted butter over medium heat. Add the minced red onions and sauté until soft and translucent, which should take about 5 minutes. Then, stir in the minced garlic and Thai chilies, cooking for another 2 minutes until fragrant.
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Cook the Liver: Incorporate the finely chopped chicken or pork liver into the pan, cooking for about 5-7 minutes or until fully cooked through, and tender.
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Combine Ingredients: Toss in the chopped crispy pork belly, seasoning it with calamansi juice, liquid seasoning, oyster sauce, salt, and pepper. Stir-fry everything for about 3-5 minutes, ensuring each piece is well coated and the sauce reduces slightly.
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Serve Hot: Transfer the sisig mixture to a sizzling plate greased with butter. Top it off with a freshly-cracked egg, chopped red onions, green onions, and additional Thai chilies for that extra flair.
Optional: Serve with calamansi wedges for a zesty kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Pork Belly Sisig is a fantastic dish to prepare ahead of time, saving you valuable moments during busy weeknights! You can cook the pork belly and allow it to air dry in the fridge up to 24 hours in advance, ensuring it retains its texture and flavor. Another great tip is to sauté the aromatics and liver ahead of time, storing them in an airtight container for up to 3 days in the refrigerator. When you’re ready to serve, simply reheat the pork belly in the air fryer for a crispy finish and combine it with the prepped mixture, seasoning to taste. This method ensures dinner is ready in no time, allowing you to enjoy sizzling Pork Belly Sisig with minimal effort.
What to Serve with Pork Belly Sisig?
Enhance your dining experience with vibrant sides that complement the sizzling flavors of this beloved dish.
- Steamed Jasmine Rice: A fluffy bed for the sisig, soaking up the savory sauce and balancing the rich flavors beautifully.
- Crispy Lumpia: These crunchy spring rolls add a delightful texture contrast, perfect for munching before the main attraction.
- Grilled Vegetables: Light and fresh, they bring a smoky element that cuts through the richness, elevating each bite.
- Sinigang Soup: This tangy, savory soup provides a refreshing contrast to the bold flavors of sisig and adds depth to your meal.
- Garlic Fried Rice: The rich garlic flavor echoes the dish’s profile while offering a hearty, comforting side that fills the plate.
- Calamansi Mojito: A refreshing drink featuring calamansi juice, it echoes the citrus notes in the sisig and refreshes the palate.
- Mango Salad: Bright, sweet, and tangy—this side adds a fresh element that balances the intense flavors of the Pork Belly Sisig.
- Pineapple Upside-Down Cake: For dessert, this sweet, moist cake gives you a tropical finish, making your meal unforgettable.
- Chili Dipping Sauce: A homemade dipping sauce can add an extra layer of heat, perfect for spice enthusiasts wanting more kick!
Storage Tips for Pork Belly Sisig
Fridge: Store any leftover Pork Belly Sisig in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: If you want to keep it longer, freeze the sisig in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: For best results, reheat in a skillet over medium heat until warmed through, ensuring the crispy texture of the pork is preserved.
Wrapping: If storing for any length of time, use plastic wrap or aluminum foil to tightly cover the dish before freezing or refrigerating, retaining the wonderful taste of the sisig.
Expert Tips for Pork Belly Sisig
- Tender Pork: Cook the pork belly long enough to achieve a tender texture; simmering for 45-60 minutes is key to a delicious base.
- Air Drying: Allowing the pork belly to air dry in the fridge for at least an hour ensures a crispy exterior when air-fried; don’t skip this step!
- Adjust the Heat: Modify the amount of Thai chilies based on your spice preference; this way, everyone can enjoy the Pork Belly Sisig without being overwhelmed.
- Flavor Balance: Taste and adjust seasoning before serving; the right amount of calamansi juice and oyster sauce will elevate the entire dish.
- Sizzling Presentation: Use a preheated sizzling plate for serving; this adds visual flair and keeps the sisig hot while dining.
- Egg Perfection: For a creamier mix, make sure to crack the egg on the hot sisig right before serving; it adds richness and ties flavors together.
Pork Belly Sisig Variations
Feel free to explore your creativity and make this dish your own with these exciting twists!
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Veggie Twist: Substitute pork belly with mushrooms for a delicious vegetarian version, adding extra umami flavor.
This allows the natural savory notes to shine, perfect for plant-based eaters. -
Spicy Kick: Add more Thai chilies or a dash of Sriracha for those who crave heat and an exhilarating flavor explosion.
Spice lovers will appreciate the fiery thrill this brings to every bite! -
Citrus Burst: Replace calamansi juice with lime or lemon juice for a different zesty note that brightens the meal.
This substitution gives an unexpected freshness, taking your taste buds on a new adventure. -
Savory Addition: Incorporate diced pork or chicken into the mix to enhance protein and texture, giving an added hearty feel.
A delightful surprise for meat lovers craving a richer experience! -
Creamy Upgrade: Add a dollop of sour cream or mayonnaise on top for a cool, creamy contrast to the spicy, savory dish.
The creaminess balances the bold flavors, creating a mouthwatering medley. -
Crunchy Finish: Top with crispy fried shallots or garlic for an added crunch that complements the texture beautifully.
The delightful crispiness elevates the overall experience, making every bite memorable. -
Herbal Infusion: Toss in fresh cilantro or basil for a fragrant herbal lift that intensifies the dish’s complexity.
This vibrant touch brings new life to the traditional flavors, refreshing every mouthful. -
Sweet & Savory: Incorporate a touch of brown sugar or honey for an intriguing sweet twist that enhances the dish’s flavors.
This caramelization marries beautifully with the savory notes, creating a winning combination.
Pork Belly Sisig Recipe FAQs
How do I choose ripe pork belly?
Absolutely! When selecting pork belly, look for a piece with a good balance of meat and fat. The skin should be smooth and shiny without any dark spots. A fresh, pleasant aroma is crucial; if it smells off, don’t hesitate to ask for a different cut!
How should I store leftover Pork Belly Sisig?
Very! Store leftover Pork Belly Sisig in an airtight container in the fridge for up to 3 days. Make sure it cools down to room temperature before sealing. This will help preserve the flavors and keep it fresh for your next meal.
Can I freeze Pork Belly Sisig? How?
Absolutely! To freeze your Pork Belly Sisig, first let it cool completely. Then, portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the fridge before reheating on medium heat in a skillet.
What if my sisig turns out soggy?
No worries! If your Pork Belly Sisig is soggy, it’s likely that the pork didn’t air dry long enough or too much liquid was left after cooking. Ensure that you air dry the pork belly in the fridge for at least an hour; this step is key for achieving that crunchy texture. You can also return the sisig to the pan and cook it a bit longer to evaporate excess moisture.
Is Pork Belly Sisig safe for my pet dog?
Very! While pork belly is high in fat and not suitable for regular dog meals, a tiny piece as an occasional treat should be safe. Make sure it’s well-cooked and unseasoned, as spices can be harmful to dogs. Always consult your vet before introducing new foods to your pet’s diet.
Can I adjust the spice level in Pork Belly Sisig?
Absolutely! If you want to tone down the heat, reduce the number of Thai chilies you use. Alternatively, you can substitute with milder peppers or simply omit them altogether. It’s all about creating a balance that suits your taste and keeps everyone at the dinner table smiling!
Sizzling Pork Belly Sisig: A Flavor Explosion at Home
Ingredients
Equipment
Method
- In a pot, combine pork belly, chopped onions, smashed garlic, bay leaves, and black peppercorns. Pour in enough water to cover the pork and bring to a boil. Reduce heat and simmer for 45-60 minutes until tender.
- Drain the broth from the pork belly. Transfer the pork to the fridge to air dry for at least one hour.
- Preheat the air fryer to 350°F. Cook the air-dried pork belly for 30-45 minutes, flipping occasionally until golden brown and crispy.
- In a pan, melt unsalted butter over medium heat. Add minced red onions and sauté until soft, about 5 minutes. Stir in minced garlic and Thai chilies, cooking for another 2 minutes.
- Incorporate finely chopped chicken or pork liver. Cook for about 5-7 minutes until fully cooked and tender.
- Toss in chopped crispy pork belly, seasoning it with calamansi juice, liquid seasoning, oyster sauce, salt, and pepper. Stir-fry for about 3-5 minutes.
- Transfer the sisig mixture to a sizzling plate greased with butter. Top with a freshly cracked egg, chopped red onions, green onions, and Thai chilies.