Sweet and Spicy Pork Belly Sisig Recipe by Chef Josh Espinosa

How to make it

1. Boil The Pork Belly: In a large pot, combine pork belly, thyme, onion, rosemary, bay leaves, peppercorns, and halved garlic bulbs. Add enough water to cover the pork. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is tender.

    

   Cool and Chop The Pork Belly: Remove the pork from the pot and let it cool. Once cooled, chop the pork into small, bite-sized pieces.

    

   Fry the Pork Belly: In a hot pan or skillet with a little oil, fry the chopped pork belly pieces until golden brown and crispy. Remove from the pan and set aside.

2. In a bowl, mix together Lee Kum Kee Premium Soy Sauce, Panda Brand Oyster Sauce, sugar, calamansi or lemon juice, and Pure Sesame Oil. Stir until the sugar is dissolved.
3. In the same pan, sauté minced ginger, chopped red onions, Sriracha Mayo, Thai chilis and minced garlic until fragrant and translucent.
4. Return the fried pork to the pan with the sautéed aromatics. Pour in the prepared sauce and cook, stirring occasionally, until the sauce is reduced and the pork is well-coated, about 3 minutes. Season with salt and pepper to taste.

5. Transfer the sisig to a serving platter. Top with a fried egg, a pinch of pepper, sprinkle with chopped scallions, and garnish with Lee Kum Kee Chiu Chow Chili Crisp Oil and Lee Kum Kee Honey Sriracha. Serve hot.

   
   
   Chef's Tip: For an authentic sisig experience, serve on a sizzling plate to keep the dish hot and to achieve a crispy texture on the bottom. 

    

   Don't forget to check out the recipes page for more pork recipes!