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PORK BELLY SISIG
Sisig was originally a salad of green fruits, conceived as a cure for a night of overindulgence aka for a hangover.
It's evolved into the dish it is today, a Philippine favorite pulutan which is any food that's eaten with alcoholic drinks (there is a science to this 🤓: the fat in the food helps to slow the absorption of alcohol).
Sisig comes from an old word sisigan which means "to make sour".
Essentially, Sisig is chopped up meat cooked in a souring agent.
This has been made popular by the pig head + chicken liver version but there are many well-loved variations today.
We're using one of our favorite, do-no-wrong parts in this recipe aka pork belly.
1.5 tbs Kusî sisig seasoning
1 lb pork belly, sliced into 1/4 inch strips
1/2 medium red onion, diced
1/4 lb chicken liver (optional)
Use a cast iron or any non-stick pan.
Possible toppings: chopped chili pepper, crispy shallots, egg
Pair with rice or an ice cold beer.
Perfect pulutan for the next inuman.
*Tip: salt the pork belly a day before and leave it uncovered in the fridge skin side up
Pat down pork to dry and season with salt if you haven't yet *see tip above.
- Heat pan on medium-high and add pork belly strips, leaving the pork untouched for a few minutes before turning. Cook until both sides are crispy and golden brown.
Remove from heat. Add chicken liver to pan if using and cook until brown.
Remove from heat and chop pork belly + chicken liver into small pieces.
Sprinkle with Kusî + 2 tbs water and mix well.
Top with reserved onion + any toppings + serve with rice!
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