Chopped Pork Belly With Vegetables, Sisig Style

imagePork Sisig is a popular appetizer that originated from the Philippine province of Pampanga. The sizzling dish is composed of chopped pig’s face (snout included) and ears  plus chicken liver. Today, it is served in restaurants and households across the country.

Several variations of this dish have also emerged, including the bangus sisig (milk fish) which we featured on this blog previously.

This recipe is a faux version of the original sisig.  It has none of the pig’s face, snout, and ears nor the chicken liver that some cautious foodies would rather avoid.  Instead, I used chopped pork belly and mixed it with vegetables and spices.  It is pan-fried, as opposed to grilled, but has some familiar sisig elements like ground pork rinds and mayonnaise.  I chose to skip the chillies, but they can certainly be added for that extra kick!

 

INGREDIENTS

1/2 lb, pork belly

1/2 cup green peas

1/2 cup green or red bell peppers (or a combination), sliced into tiny squares

1/2 cup carrots, sliced into tiny squares

3 cloves garlic, peeled and chopped

1 small onion, chopped

1 small tomato, chopped

1/2 cup chicharron (pork rinds),  ground

1/3 cup mayonnaise

1/2 cup soy sauce

2 tbsps brown sugar

Juice from one small lemon

Salt and pepper to taste

1/2 cup water

2 tbsps Olive oil

DIRECTIONS

Marinate the pork belly in soy sauce, brown sugar, lemon and salt & pepper to taste.  Refrigerate overnight.  When ready to cook, chop pork belly into tiny squares and set aside.  Save the remaining marinade.  Heat Olive oil in a pan over medium heat.  Add garlic and cook until browned.  Add onions and cook until fragrant.  Add in tomatoes and carrots and stir-fry until carrots are tender. Add pork belly and cook until tender and slighly browned.  Add the remaining marinade and let simmer.  Add bell peppers and continue to cook until tender. Add water and continue to cook until most of the liquid has evaporated. Add salt and pepper as needed. Add in mayonnaise and mix well. Add chicharron.  Mix and turn off heat. Let stand for a few minutes, stirring occasionally.  Transfer to a serving platter.

 

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