Instant Sisig
Instant Sisig
Ingredients
For the Sisig Base
- 1 1/2 pounds pork belly, cut into 1-inch cubes
- 4 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green chilies, sliced (serrano or jalapeño)
- 2 bird's eye chilies, minced (optional, for extra heat)
For the Dressing
- 1/4 cup soy sauce
- 1/4 cup calamansi juice, or lime juice
- 1/4 cup mayonnaise
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For Garnish and Serving
- 1/4 cup red onion, thinly sliced
- 2 green onions, chopped
- 1 egg, fried or poached (optional, per serving)
- as needed steamed rice, for serving
Instructions
- 1
In a large pot, combine the pork belly, water, bay leaves, black peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the pork is tender but not falling apart. Drain the pork and pat dry thoroughly.
⏱️ 20 min
- 2
While the pork is simmering, prepare the dressing. In a small bowl, whisk together the soy sauce, calamansi juice, mayonnaise, sugar, and black pepper until well combined. Set aside.
⏱️ 5 min
- 3
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the drained pork belly and cook, stirring occasionally, until deeply golden brown and crispy on all sides. This should take about 10-12 minutes. Break up the pork into smaller pieces with your spatula as it cooks.
⏱️ 12 min
- 4
Once the pork is crispy, add the chopped red onion, minced garlic, grated ginger, green chilies, and bird's eye chilies (if using) to the skillet. Sauté for 3-5 minutes, until the aromatics are fragrant and the onions have softened slightly.
⏱️ 5 min
- 5
Pour the prepared dressing over the pork and aromatics. Stir well to coat everything evenly. Continue to cook for 1-2 minutes, allowing the sauce to slightly thicken and meld with the pork.
⏱️ 2 min
- 6
Transfer the instant sisig to a serving platter or individual sizzling plates (if available). Garnish with additional thinly sliced red onion and chopped green onions. If desired, top each serving with a fried or poached egg.
⏱️ 3 min
- 7
Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Sisig
For the Sisig Base
- 1 1/2 pounds pork belly, cut into 1-inch cubes
- 4 cups water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green chilies, sliced (serrano or jalapeño)
- 2 bird's eye chilies, minced (optional, for extra heat)
For the Dressing
- 1/4 cup soy sauce
- 1/4 cup calamansi juice, or lime juice
- 1/4 cup mayonnaise
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For Garnish and Serving
- 1/4 cup red onion, thinly sliced
- 2 green onions, chopped
- 1 egg, fried or poached (optional, per serving)
- as needed steamed rice, for serving
Instructions
- 1
In a large pot, combine the pork belly, water, bay leaves, black peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the pork is tender but not falling apart. Drain the pork and pat dry thoroughly.
⏱️ 20 min - 2
While the pork is simmering, prepare the dressing. In a small bowl, whisk together the soy sauce, calamansi juice, mayonnaise, sugar, and black pepper until well combined. Set aside.
⏱️ 5 min - 3
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the drained pork belly and cook, stirring occasionally, until deeply golden brown and crispy on all sides. This should take about 10-12 minutes. Break up the pork into smaller pieces with your spatula as it cooks.
⏱️ 12 min - 4
Once the pork is crispy, add the chopped red onion, minced garlic, grated ginger, green chilies, and bird's eye chilies (if using) to the skillet. Sauté for 3-5 minutes, until the aromatics are fragrant and the onions have softened slightly.
⏱️ 5 min - 5
Pour the prepared dressing over the pork and aromatics. Stir well to coat everything evenly. Continue to cook for 1-2 minutes, allowing the sauce to slightly thicken and meld with the pork.
⏱️ 2 min - 6
Transfer the instant sisig to a serving platter or individual sizzling plates (if available). Garnish with additional thinly sliced red onion and chopped green onions. If desired, top each serving with a fried or poached egg.
⏱️ 3 min - 7
Serve immediately with steamed rice.
⏱️ 1 min