AuthorBiteSizedA recipe hack on the famous Manam Sisig!
In a pot, combine the pork mask and Pork Belly. Season with salt and pepper
Add water then boil on medium-high heat until the the pork fat renders and the liquid dries out.
Turn the heat down to low-medium heat and let the pork fat render or about 30-40 minutes or until the pork is semi-crispy.
Once all the pork fat has been rendered, turn the heat to medium-high heat and fry the pork until crispy. Set aside and let it cool.
In a bowl, combine all the ingredients then mix well. Season with salt and pepper. Set aside
In a pan, add the pork fat then saute the red onions.
Add the fried pork mask and belly then drizzle with the sisig sauce.
Mix well to incorporate everything then adjust seasoning with salt and pepper, if needed.
Heat up a sizzling plate then add your sisig unto the plate. Top with crushed chicharon, fried garlic, spring onion, calamansi, and siling labuyo. Serve.
Ingredients
Directions
In a pot, combine the pork mask and Pork Belly. Season with salt and pepper
Add water then boil on medium-high heat until the the pork fat renders and the liquid dries out.
Turn the heat down to low-medium heat and let the pork fat render or about 30-40 minutes or until the pork is semi-crispy.
Once all the pork fat has been rendered, turn the heat to medium-high heat and fry the pork until crispy. Set aside and let it cool.
In a bowl, combine all the ingredients then mix well. Season with salt and pepper. Set aside
In a pan, add the pork fat then saute the red onions.
Add the fried pork mask and belly then drizzle with the sisig sauce.
Mix well to incorporate everything then adjust seasoning with salt and pepper, if needed.
Heat up a sizzling plate then add your sisig unto the plate. Top with crushed chicharon, fried garlic, spring onion, calamansi, and siling labuyo. Serve.
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