Crispy pork belly sisig

Traditionally made with grilled pork head, cooking sisig with crispy pork belly makes it easy and doable for home cooks.

Prep Time 10

Cook Time 0

Total Time 10

Servings 4 people

600 to 700 grams crispy pork belly (1.3 to 1.5 pounds) fully cooked
6 finger chilies
4 shallots
1 small can liver spread
8 to 10 calamansi or four limes, squeezed to get the juice
1 ½ teaspoons lemon pepper seasoning or substitute one teaspoon salt and half a teaspoon of pepper

Chop the crispy pork belly.
Roughly chop five of the finger chilies, and thinly slice the remaining.
Peel and chop the shallots.
Add the liver spread to the chopped crispy pork and toss to distribute evenly.
Add the chopped chilies and shallots, and toss.
Sprinkle in the lemon pepper seasoning (or salt and pepper) and toss again.
Finally drizzle in calamansi or lime juice (start with three tablespoons) and toss well.
Taste. Add more salt and pepper, if needed, and the rest of the calamansi or lime juice for a tart and boldly flavored crispy pork belly sisig.
Garnish with the sliced finger chili and serve with calamansi halves or lime wedges on the side.