Crispy Sisig

Crispy chopped pork belly tossed in a creamy calamansi dressing with onion and liver. Served hot for perfect crunch and flavor.

Prep Time20

Cook Time1 10

Air drying time1

Total Time1 50

Course: Main Course

Cuisine: Filipino

Keyword: pork recipe, pulutan recipe, sisig recipe

Servings: people

Calories: 1655kcal

Author: Vanjo Merano

Cost: $$

Combine pork belly, salt, laurel leaves, and water in a cooking pot. Boil until the pork becomes tender. Remove from the pot and place on a wire rack to air dry for 1 hour.
2 lbs pork belly, 2 tsp salt, 3 pieces laurel leaves, 1 quart water
Heat cooking oil in a deep pot or fryer. Fry the pork belly until golden and crispy. Drain on a rack to keep it crunchy.
2 cups cooking oil, 2 lbs pork belly
Chop the fried pork belly into small pieces using a sharp knife. Set aside.
2 lbs pork belly
In a large bowl, make the dressing by combining mayonnaise, mashed chicken liver, calamansi juice, sugar, white vinegar, and liquid seasoning. Add a pinch of salt and ground black pepper to taste. Mix well.
3/4 cup mayonnaise, 3.5 oz chicken liver, 2 pieces calamansi, 1/2 tsp sugar, 1 tbsp white vinegar, 2 tsp liquid seasoning, salt, ground black pepper
Add the chopped pork and minced onions to the bowl. Toss until everything is well coated with the dressing.
2 lbs pork belly, 2 pieces onions
Transfer to a serving plate. Serve hot and enjoy.

Air drying helps make the pork extra crispy.
For a sizzling effect, you can serve on a hot plate and add a beaten egg on top just before serving.