Serves: 4
Prep time: 1 ½ hours
Total time: 1 day
INGREDIENTS
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1 ½ pounds|680 grams pork belly, cut into 3-inch pieces
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
6 garlic cloves (3 chopped, 3 peeled)
3 bay leaves
1 medium yellow onion
vegetable oil, for frying
½ cup|75 grams diced red onion
½ cup|125 ml freshly squeezed lemon juice, plus wedges for serving
½ cup|125 ml soy sauce
1 teaspoon freshly ground black pepper
2 Thai red chilies, thinly sliced
1 jalapeno, stemmed, seeded, and diced
1 large egg yolk, optional
2 scallions, thinly sliced
steamed Jasmine rice, to serve
DIRECTIONS
- Bring a medium saucepan filled with 6 cups of water to a boil. Add the pork belly, 1 tablespoon salt, the black peppercorns, the whole garlic cloves, bay leaves, and ¼ of the yellow onion (peel and roughly chop it!). Cook until the pork belly is tender, about 40 to 45 minutes. Remove the pork belly from the pot (discarding the cooking liquid and solids) and refrigerate overnight on a cooling rack set over a baking sheet.
- The next day, take the pork belly out of the fridge and let sit at room temperature. Wipe down the pork belly with a paper towel to dry off any water or moisture. Take your meat tenderizer or fork and slightly puncture the skin of the fat cap generously. This helps the skin to be extra crispy during the frying process .
- Season the pork belly with the remaining 1 tablespoon of salt, taking care to distribute it evenly on all sections.
- Heat 2-inches of oil in a large Dutch oven until a deep-fry thermometer reads 375°F. Working in batches, fry the pork belly until crisp, 8 to 10 minutes. Highly recommend to cover slightly or use an oil splatter cover. Repeat with the remaining pieces of pork belly. Transfer the crispy pork belly to a cooling rack set over a baking sheet for 10 to 15 minutes to rest. Double fry if you’re not satisfied with crispness.
- Turn the pork belly sideways to cut in between the fat cap and meat part. Chop it into ½-inch pieces and place it into a large mixing bowl. Dice the remaining yellow onion and add it to the bowl along with the chopped garlic, the red onion, half each of the lemon juice and soy sauce, the black pepper, chilies, and jalapeno.
- To serve, heat a large cast iron plate in the oven at 450°F for 10 to 15 minutes. Place the hot plate on a wooden base. If you don’t have a cast iron plate, you can use a skillet or a small frying pan to heat up the sisig.
- Place the sisig onto the hot plate. Garnish with the scallions and drizzle with the remaining lemon juice and soy sauce. Finish with the egg yolk, if using. Serve with lemon wedges and steamed rice.
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