Directions
- 1Start by cutting up the pig maskara to make cooking time quicker.
- 2Blow torch the pig maskara to remove any hairs.
- 3Cut the pork belly into desired size.
- 4Braise the pork face separately with bay leaves, black peppercorns, two Spanish onions, and half a bulb of garlic, covered with water, on medium-low heat for approximately one and a half hours.
- 5Braise the pork belly separately with the same aromatics and water, on medium-low heat for about one hour.
- 6While pork is cooking, get all vegetables and aromatics ready for the sisig mixture.
- 7Measure three tablespoons of calamansi juice.
- 8Dice the garlic.
- 9Small dice the onion.
- 10Check on the pig maskara; once tender, remove it and set it aside to cool down in the refrigerator.
- 11Once the pork mask is cooled, cut it into similar thinness for even grilling and dicing.
- 12Grill the pig mask, skin side down first, until it achieves char and a smoky flavor, drying out the gelatinous texture.
- 13Cool the grilled pig mask for about an hour or until cold.
- 14Dice the cooled pig face.
- 15Take the cooked pork belly out of the pot, set it on a sheet tray with a rack, and season with a good amount of salt.
- 16Pop the pork belly into a 350 degree Fahrenheit oven for one hour and 20 minutes until dry.
- 17Once the pork belly is out of the oven and cooled off, cut off a small piece to make chicharron for topping.
- 18Pat the pork belly pieces dry before deep frying for about 10 minutes. Season with salt after frying.
- 19Cut the leftover pork belly into small pieces for chicharron.
- 20Deep fry the chicharron and season with salt.
- 21Chop the cooled pork belly (Morimoto style with two cleavers) until minced.
- 22Season the wok with salt, then dump it out.
- 23Heat oil and butter in the wok, then add half of the minced garlic and brown slightly.
- 24Add rice to the wok and season with mushroom seasoning.
- 25Combine all of the minced pork belly, pig face, some onion, some garlic, Satu Puti soy sauce, calamansi juice, mushroom seasoning, a touch of salt, Knorr seasoning, and Kewpie mayonnaise in a bowl.
- 26Add black pepper and mix everything together.
- 27Heat a platter and add butter and the sisig mixture.
- 28Crack an egg into the sisig on the platter.
- 29Top with green onions, Spanish onions, chilies, chicharron, and a calamansi.
Ingredients
- chopped pork
- 3 tbsp calamansi juice
- chilies
- onion
- garlic
- soy sauce
- pork belly
- pork maskara
- bay leaves
- black peppercorns
- 2 Spanish onions
- 0.5 bulb garlic (half a bulb)
- salt
- mushroom seasoning
- Knorr seasoning
- Kewpie mayonnaise
- black pepper
- butter
- 1 egg
- green onions
Equipment
blow torchtwo different potscleaversheet trayrackovendeep fryerwokwhiskplatter
Tips
- Use pig mask for texture and succulent fatty texture.
- Dry out the pork face after grilling to avoid a gummy, wet sisig.
- Season pork belly with a good amount of salt before baking to dry out the skin and make it crispy.
- Pat down deep-fried pork very dry before dropping into oil to prevent explosions.
- Season anything that comes out of the fryer with salt.
- Seasoning the wok with salt cleans it and imparts flavor into the food.
- Use mushroom seasoning for an umami flavor in fried rice.
- The mayonnaise binds the sisig together.
- Serve sisig on a heated platter with butter and an egg.
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