Chef Tara Monsod’s Sisig (Roast-and-Broil Pork Belly)

Name: Chef Tara Monsod’s Sisig (Roast-and-Broil Pork Belly)
Total time: 352 min
Ingredients: Pork belly: 900 g (skin on); Shaoxing cooking wine: 45 ml; Chinese five-spice powder: 2 g; Ground black pepper: 1 g; Coarse sea salt: 60 ml; Distilled viegar: 240 ml; Calamansi juice or lemon juice: 60 ml; Garlic: 30 ml (minced); Shallots: 15 ml (minced); Fish sauce (Red Boat or Three Crabs): 30 ml; Fresno chile: 30 ml (small dice); Jalapeño chile: 30 ml (small dice); Neutral oil (grapeseed or canola): 15 ml; Roasted pork belly: 480 ml (diced); Fine salt and ground black pepper: to taste; White or yellow onion: 60 ml (small dice); Red onion: 60 ml (small dice); Sisig sauce: 80 ml; Extra large egg: 1; Scallions: 60 ml (sliced); Calamansi wedges: for serving

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Chef Tara Monsod’s sisig roasts then broils pork belly for crisp skin, tossed with a calamansi-vinegar sauce and a runny egg. Serve sizzling with rice.

Keywords

sisig
sisig recipe
pork belly sisig
Tara Monsod
ANIMAE San Diego
Le Coq San Diego
Filipino sisig
calamansi
Shaoxing wine
Chinese five-spice
sizzling sisig
cast-iron sisig
vinegar sauce
runny egg sisig
Filipino pork belly
Filipino recipe metric

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