Pork Belly Sisig Recipe
This is the first of a guest post series from Kusî. They were kind enough to share some of their Sisig Seasoning Recipes. We've given the seasoning a try, and it's the real deal. It is definitely a great mix to have on your spice rack to really bring the best out of your meals. Use it to make sisig, make a gravy, or enhance one of your dishes. This seasoning has got it all!
Sisig is essentially chopped meat that is cooked in a souring agent. It can be served as an appetizer or even as a main dish. Sisig typically includes chopped onions and chili peppers. It is one of the Philippines most popular dishes thanks to a glowing recommendation from the late great celebrity chef/traveler, Anthony Bourdain. Sisig is typically viewed as the iconic Filipino "Pulutan" which means food that is eaten while drinking beer or alcohol.
Mix Kusî Sisig seasoning with about 2 tbs water, set sauce aside.
Pat down pork to dry and season with salt.
Heat pan on medium-high and add pork belly strips, leaving the pork untouched for a few minutes before turning. Cook until both sides are crispy and golden brown.
Remove from heat and let rest. Addchicken liver to pan if using and cook until brown.
Chop pork belly and chicken liver into small pieces.
Over medium-low heat, cook half the diced onion until softened.
Add pork belly pieces and liver, stir to combine.
Turn off heat and mix well with prepared sauce.
Top with reserved onion + any toppings!