Pork Belly Sisig

This Pork Belly Sisig takes the crispy pork belly technique from lechon kawali and turns it into a rich, savory Filipino sisig. The pork belly is simmered until tender, air-fried until crispy, then chopped and tossed with liver spread, mayonnaise, garlic, and onions before hitting a screaming-hot sizzling plate. The result is crispy, creamy, savory, and packed with flavor.

Ingredients:

For the pork belly:

2 lbs pork belly
1 tbsp salt
1 tbsp whole black peppercorns
4–5 cloves garlic, smashed
2 bay leaves
Water, enough to cover
1–2 tsp neutral oil

For the sisig:

1-2 tbsp liver spread
2 tbsp mayonnaise
1/2 cup finely diced yellow onion
3 cloves garlic, minced
1–2 tbsp calamansi juice (or lime juice)
1–2 tbsp soy sauce, to taste
1–2 jalapenos, chopped
Black pepper, to taste
1 tbsp butter or oil, for the sizzling plate

1. Place the pork belly in a pot and cover with water. Add salt, peppercorns, garlic, and bay leaves. Bring to a boil, then reduce to a simmer and cook for 45–60 minutes, or until the pork is tender but still holds its shape.

2. Remove the pork belly and pat it completely dry. For the crispiest results, refrigerate it uncovered for several hours or overnight.

3. Preheat your air fryer to 400°F. Air fry 2o minutes, skin-side up, until deeply golden and crispy. For extra-crispy skin, finish at 425°F for 3-5 minutes.

4. Let the pork rest for a few minutes, then chop it into small, bite-sized pieces. Keep some of those crispy bits and skin for texture in the sisig.

5. Make the sisig mixture: In a large bowl, combine the chopped pork, liver spread, mayonnaise, onion, garlic, calamansi juice, soy sauce, black pepper, and chiles. Toss until everything is evenly coated.

6. Heat a cast-iron sizzling plate over high heat. Add the butter or oil. Once it's very hot, add the pork mixture and spread it into an even layer.

7. Cook until sizzling: Let the sisig cook undisturbed for 2–3 minutes so the bottom gets browned and slightly crispy. Toss and continue cooking for another 2–3 minutes.

8. Serve immediately: Take the sizzling plate straight to the table with extra calamansi and chiles on the side.

Add in some fried egg to make it even more rich