Name: Dinuguan Sisig
Yield: 4 servings
Ingredients: 800 g pork belly; salt; 2 tbsp rice wine; 2 red onions; 8 garlic cloves; 2 bay leaves; ½ tbsp peppercorn; oil; ½ tbsp cooking oil; ¼ cup white onion; 2 red onions; 2 garlic cloves; 1 siling haba; 1 siling labuyo; 1 ½ tbsp soy sauce; 12 calamansi; 2 tbsp butter; 1 tbsp oil; 4 tbsp ginger; 2 tbsp garlic; 1 red onion; 2 siling haba; 2 cups pork stock; 2 ½ cups pork blood; 2 bundles tanglad; ½ cup vinegar; 1 tsp sugar; 1 cup coconut cream; salt; ground black pepper

Pork Sisig

1

In a pot over medium heat, place pork belly (and optionally, rice wine) in cold water and bring to a boil to remove impurities. Strain and place back in the pot with fresh water.

2

Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.

3

Score skin and deep fry in oil until golden and crispy

4

In a pan, saute onions, garlic, and peppers until aromatic. Quickly mix in crispy pork and transfer to a hot sizzling plate.

Dinuguan sauce

5

In a pan over medium heat, sauté the ginger, garlic, and onion in oil and butter until aromatic.

6

Add the pork stock, tanglad, siling haba, and pork blood. Lower temperature to medium-low heat and simmer with occasional stirring.
Pour vinegar and boil off acidity for a few minutes without stirring.

7