How A Filipino Chef Makes Traditional Pork Sisig | Passport Kitchen | Epicurious

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh offers a leaner option while pork shoulder is often less expensive.

calamansi juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides a similar tartness, while lemon juice is more widely available.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess, and sour cream is often cheaper.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds flavor without heat, while jalapeño offers a spicier alternative.

Cut pork face into smaller pieces to reduce cooking time.

Braise pork face and pork belly separately with bay leaves, black peppercorns, onions, garlic, and water for 1.5 hours and 1 hour respectively.

Prepare calamansi juice, garlic, and onions while the pork is cooking.

Remove pork face and cool it down in the refrigerator.

Dice the cooled pork face and pork belly into similar thinness.

Grill the pork face skin side down until crispy, about 10 minutes, to impart smoky flavor.

Cool the grilled pork face before dicing it.

Season the pork belly with salt and roast in a 350°F oven for 1 hour and 20 minutes until dry.

Deep fry the pork belly until crispy, about 10 minutes, and season with salt after frying.

Chop the roasted pork belly into small pieces.

Season a wok with salt and oil, then add butter and garlic to brown.

Add rice to the wok and season with magic mushroom seasoning and salt.

Combine grilled pork face, roasted pork belly, onions, garlic, soy sauce, calamansi juice, and seasoning in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens