Sizzling Pork Belly

Sisig

Twice cooked pork belly, it’s cooked in the oven first, then stir fried and served on a hot plate with eggs. This dish is a perfect sharer eaten with rice or on it’s own.

What is Sisig

Sisig is one of my favourite side dishes (although not served in a small plate) and it can be eaten as a main dish too. Traditionally this dish is cooked with pig’s head including the brain. The pork’s head is bbq first, then the meat is taken off the bone, the meat & fat are diced in small pieces and the brain is put in a bowl for later use. The meat are then stir fried, adding the brain last to make it creamy and served on a hot plate topped with eggs.

Today there are many variations to this dish. This recipe I used pork belly as I can’t get pork’s head from my butcher.

My Pork Belly Sisig went really well with Don Papa’s coach cocktail ‘Don Quaratina’ Here’s the recipe for the cocktail: 50ml Don Papa rum, 15ml fresh lime juice, 15ml Licor de Maracuja, Ginger Ale top.