Ingredients
Sisig
Neutral oil
½ cup red onion(chopped)
3 cloves garlic(minced)
3 Thai chilies(minced)
3 tbsp liver pate
¼ cup soy sauce
¼ cup calamansi juice
Black pepper to taste
1 egg
green onion (garnish)
Thai chili (garnish)
Calamansi (garnish)
Lechon Kawali
3 lbs pork belly
2 red onions(quartered)
10 cloves garlic(smashed)
4 bay leaves
1 tbsp black peppercorns
Salt to taste
¼ cup vinegar
2 tbsp fish sauce
Water
Oil for frying
Tools
cutting board
knife
pan
hot plate
pot
paper towels
cooling rack
Directions
Sisig
Step 1
Prep all of your ingredients by chopping red onion, Thai chilies, garlic, and the 2 lbs of lechon kawali. You can chop the lechon kawali as big or as small as you like.
½ cup red onion(chopped)
3 cloves garlic(minced)
3 Thai chilies(minced)
cutting board
knife
Step 2
Sauté onions, garlic, and Thai chilies in a couple of tbsp of oil until translucent.
½ cup red onion(chopped)
3 cloves garlic(minced)
3 Thai chilies(minced)
Neutral oil
pan
Step 3
Add chopped lechon kawali and liver pate.
3 tbsp liver pate
Step 4
Season with soy sauce, calamansi juice, and black pepper.
¼ cup soy sauce
¼ cup calamansi juice
Black pepper to taste
Step 5
Place that on a hot plate that’s been hearing on high heat for a few minutes.
hot plate
Step 6
Add an egg in the middle and garnish with green onion, Thai chili, and calamansi.
1 egg
green onion (garnish)
Thai chili (garnish)
Calamansi (garnish)
Lechon Kawali
Step 1
In a pot add pork belly, red onion, garlic, bay leaves, black peppercorns, 2 tbsp salt, vinegar, and fish sauce.
3 lbs pork belly
2 red onions(quartered)
10 cloves garlic(smashed)
4 bay leaves
1 tbsp black peppercorns
Salt to taste
¼ cup vinegar
2 tbsp fish sauce
pot
Step 2
Cover with water, bring to a boil, then lower the heat and simmer for 45 minutes.
Water
pot
Step 3
Remove the pork belly and pat it as dry as possible.
paper towels
Step 4
Poke holes into the skin and rub the surface of the pork belly with salt.
Salt to taste
Step 5
Let it rest at room temp for 30 minutes then place in an oven set at 275°F for 1 hour and 30 minutes or until the skin looks dry.
Step 6
Deep fry at 350°F for a few minutes on each side and let rest on a cooling rack for 10 minutes.
Oil for frying
pot
cooling rack
Step 7
Raise the heat to 375°F and deep fry again until golden brown and the skin has fully puffed up.
Step 8
Chop it up and serve with spicy vinegar or lechon sauce and enjoy!
knife
