1Start by cutting up the pig maskara to make cooking time quicker.
2Start by cutting up the pig maskara to make cooking time quicker.
3Start by cutting up the pig maskara to make cooking time quicker.
4Blow torch the pig maskara to remove any hairs.
5Blow torch the pig maskara to remove any hairs.
6Blow torch the pig maskara to remove any hairs.
7Cut the pork belly into desired size.
8Cut the pork belly into desired size.
9Cut the pork belly into desired size.
10Braise 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.
11Braise 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.
12Braise 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.
13Braise the pork belly separately with the same aromatics and water, on medium-low heat for about one hour.
14Braise the pork belly separately with the same aromatics and water, on medium-low heat for about one hour.
15Braise the pork belly separately with the same aromatics and water, on medium-low heat for about one hour.
16While pork is cooking, get all vegetables and aromatics ready for the sisig mixture.
17While pork is cooking, get all vegetables and aromatics ready for the sisig mixture.
18While pork is cooking, get all vegetables and aromatics ready for the sisig mixture.
19Measure three tablespoons of calamansi juice.
20Measure three tablespoons of calamansi juice.
21Measure three tablespoons of calamansi juice.
22Dice the garlic.
23Dice the garlic.
24Dice the garlic.
25Small dice the onion.
26Small dice the onion.
27Small dice the onion.
28Check on the pig maskara; once tender, remove it and set it aside to cool down in the refrigerator.
29Check on the pig maskara; once tender, remove it and set it aside to cool down in the refrigerator.
30Check on the pig maskara; once tender, remove it and set it aside to cool down in the refrigerator.
31Once the pork mask is cooled, cut it into similar thinness for even grilling and dicing.
32Once the pork mask is cooled, cut it into similar thinness for even grilling and dicing.
33Once the pork mask is cooled, cut it into similar thinness for even grilling and dicing.
34Grill the pig mask, skin side down first, until it achieves char and a smoky flavor, drying out the gelatinous texture.
35Grill the pig mask, skin side down first, until it achieves char and a smoky flavor, drying out the gelatinous texture.
36Grill the pig mask, skin side down first, until it achieves char and a smoky flavor, drying out the gelatinous texture.
37Cool the grilled pig mask for about an hour or until cold.
38Cool the grilled pig mask for about an hour or until cold.
39Cool the grilled pig mask for about an hour or until cold.
40Dice the cooled pig face.
41Dice the cooled pig face.
42Dice the cooled pig face.
43Take 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.
44Take 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.
45Take 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.
46Pop the pork belly into a 350 degree Fahrenheit oven for one hour and 20 minutes until dry.
47Pop the pork belly into a 350 degree Fahrenheit oven for one hour and 20 minutes until dry.
48Pop the pork belly into a 350 degree Fahrenheit oven for one hour and 20 minutes until dry.
49Once the pork belly is out of the oven and cooled off, cut off a small piece to make chicharron for topping.
50Once the pork belly is out of the oven and cooled off, cut off a small piece to make chicharron for topping.
51Once the pork belly is out of the oven and cooled off, cut off a small piece to make chicharron for topping.
52Pat the pork belly pieces dry before deep frying for about 10 minutes. Season with salt after frying.
53Pat the pork belly pieces dry before deep frying for about 10 minutes. Season with salt after frying.
54Pat the pork belly pieces dry before deep frying for about 10 minutes. Season with salt after frying.
55Cut the leftover pork belly into small pieces for chicharron.
56Cut the leftover pork belly into small pieces for chicharron.
57Cut the leftover pork belly into small pieces for chicharron.
58Deep fry the chicharron and season with salt.
59Deep fry the chicharron and season with salt.
60Deep fry the chicharron and season with salt.
61Chop the cooled pork belly (Morimoto style with two cleavers) until minced.
62Chop the cooled pork belly (Morimoto style with two cleavers) until minced.
63Chop the cooled pork belly (Morimoto style with two cleavers) until minced.
64Season the wok with salt, then dump it out.
65Season the wok with salt, then dump it out.
66Season the wok with salt, then dump it out.
67Heat oil and butter in the wok, then add half of the minced garlic and brown slightly.
68Heat oil and butter in the wok, then add half of the minced garlic and brown slightly.
69Heat oil and butter in the wok, then add half of the minced garlic and brown slightly.
70Add rice to the wok and season with mushroom seasoning.
71Add rice to the wok and season with mushroom seasoning.
72Add rice to the wok and season with mushroom seasoning.
73Combine 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.
74Combine 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.
75Combine 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.
76Add black pepper and mix everything together.
77Add black pepper and mix everything together.
78Add black pepper and mix everything together.
79Heat a platter and add butter and the sisig mixture.
80Heat a platter and add butter and the sisig mixture.
81Heat a platter and add butter and the sisig mixture.
82Crack an egg into the sisig on the platter.
83Crack an egg into the sisig on the platter.
84Crack an egg into the sisig on the platter.
85Top with green onions, Spanish onions, chilies, chicharron, and a calamansi.
86Top with green onions, Spanish onions, chilies, chicharron, and a calamansi.
87Top with green onions, Spanish onions, chilies, chicharron, and a calamansi.
Ingredients
chopped pork
chopped pork
chopped pork
3 tbsp calamansi juice
3 tbsp calamansi juice
3 tbsp calamansi juice
chilies
chilies
chilies
onion
onion
onion
garlic
garlic
garlic
soy sauce
soy sauce
soy sauce
pork belly
pork belly
pork belly
pork maskara
pork maskara
pork maskara
bay leaves
bay leaves
bay leaves
black peppercorns
black peppercorns
black peppercorns
2 Spanish onions
2 Spanish onions
2 Spanish onions
0.5 bulb garlic (half a bulb)
0.5 bulb garlic (half a bulb)
0.5 bulb garlic (half a bulb)
salt
salt
salt
mushroom seasoning
mushroom seasoning
mushroom seasoning
Knorr seasoning
Knorr seasoning
Knorr seasoning
Kewpie mayonnaise
Kewpie mayonnaise
Kewpie mayonnaise
black pepper
black pepper
black pepper
butter
butter
butter
1 egg
1 egg
1 egg
green onions
green onions
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.