Why did we make our Filipino Crispy Pork Belly Sisig recipe mayonnaise based? Because the original creamy element was pig brains!
Picture this: crispy pork belly, zesty calamansi, and the surprising twist of creamy mayonnaise coming together in a sizzling skillet.
Though I’m sure the authentic original brainy recipe was delicious, pig brains aren’t as easy to come by (or as palatable) as creamy mayo.
Whether you’re a seasoned chef or a home cook, this easy recipe will look and taste way fancier and more complex than anything you’ve made yet!
So, put on your apron. It’s time to spice up your cooking repertoire with this beloved Filipino classic.
Here’s the scoop on our Filipino Crispy Pork Belly Sisig Recipe mayonnaise based delicacy.
Understanding the Origins of Sisig
Let’s explore the rich history of sisig, a dish that’s played a significant role in Filipino cuisine.
Hailing from the province of Pampanga, culinary capital of the Philippines, this dish is a testament to the country’s love for flavourful, hearty meals.
Picture this: you’re in Angeles City, standing before the Sisig Queen herself, Aling Lucing.
Lucia Cunanan, her real name, revolutionized the authentic Filipino pork belly dish by adding a twist: sisig recipe mayonnaise.
The addition elevated the traditional sisig, making it a creamy, spicy, and tangy delight.
Every bite transports you back to those bustling streets of Pampanga, where you first savored this iconic dish.
Aling Lucing’s legacy lives on, proving that sisig is more than a dish; it’s a cultural symbol.
The Role of Mayonnaise in Sisig Recipe
In your dish, it’s the creamy element that binds everything together, adding a silky texture and a light tang that balances the richness.
That’s the role of mayonnaise in the popular Filipino dish. This recipe is an authentic Filipino pork belly main dish using a unique cooking method.
As you prepare your pork mixture for this traditional Filipino food, remember the three key emotions that mayonnaise evokes:
- Comfort: It’s the familiar, creamy taste that soothes after a long day.
- Surprise: In this modern version of sisig, mayonnaise provides an unexpected yet delightful twist.
- Satisfaction: It’s the final touch, melding flavors together into one cohesive, delicious bite.
Give it a try; you’ll see how much it elevates your sisig.
You could put in a bit of work to find cheap pig heads at a butcher’s with different pig parts to attempt more conventional sisig versions…
But, if you are like me, you’ll grab some mayo before having to look deeply into a pork face.
Key Ingredients for Filipino Pork Belly Sisig
Aside from the creamy element, there’s a variety of key ingredients that you’ll need to gather for your traditional dish.
Pork belly sisig is an authentic Filipino main course that’ll impress your guests.
You’ll need pork meat, specifically a combination of pork belly and pork shoulder, to achieve a perfect balance of textures.
Remember, the cooking time for these cuts can vary, so keep that in mind.
In our family, we cook the sisig in a cast iron skillet, which brings out the flavor and gives the dish its signature sizzle in the cast iron pan.
Then we serve it on a hot plate, particularly a hot metal plate, just the way you’d find it in Manila. The residual heat makes all the difference.
The pork sisig recipe with mayonnaise is a game-changer, adding a creamy twist to this beloved dish.
Step-by-Step Process of Preparing Sisig
Now that we’ve covered the ingredients, let’s get down to the nitty-gritty of how you’ll put together this delightful pork sisig dish.
First, you’ll want to grab a large pot and simmer your authentic Filipino pork belly until it’s tender.
This process takes a bit of patience, but trust me, it’s worth the wait. Next, you’ll heat some oil in a pan over medium heat.
Make sure to:
- Fry your pork until it’s golden brown, releasing a mouth-watering aroma that will have your taste buds doing the cha-cha.
- Mix in your sisig recipe mayonnaise, adding a creamy texture that complements the crispy pork.
- Lastly, add a dash of Knorr liquid seasoning. This secret ingredient brings out a depth of flavor that’s uniquely Filipino.
Follow this step-by-step process of preparing sisig, and you’re guaranteed a dish that’s a hit at any large crowd gathering or on military bases.
Tips to Perfecting Your Sisig Dish
You’ve got the basic process down, but let’s look at a few tips to perfecting your meanest sisig dish.
Start by using authentic Filipino pork belly. The fat-to-meat ratio is just right this juicy pork dish. Lots of fat can cause sour liquid and bitter notes.
Now, grab a large pan and crank up the heat. High heat and a hot grill is key to achieving the perfect char on this traditional Filipino dish.
Remember the first time you tasted sisig? That smoky flavor comes from rock salt, a staple in every Kapampangan version of this dish.
And don’t forget the sisig recipe mayonnaise. It adds a creamy contrast to the rich pork and crunchy onions.
Lastly, if you really want to go whole hog, consider going all out with a whole pig’s head. Nothing beats the texture of cartilaginous pork ears.
It’s a messy process, but your tastebuds will thank you.
Pairing Suggestions for Sisig
When it comes to pairing, don’t limit yourself to just rice; a cold beer or a tangy cocktail can balance well with your authentic Filipino pork belly sisig.
The creamy mayonnaise in the sisig recipe adds a depth of flavor that pairs well with a bubbly beverage or that cup of warm white rice.
- Sizzling pork sisig: This dish’s intense flavors make a cold beer the perfect companion.
- Tuna sisig, squid sisig, or bangus sisig: A crisp white wine can highlight the dish’s subtle fish flavors and fish sauce.
- Chicken sisig or tofu sisig: These lighter versions pair wonderfully with a tangy cocktail or a fruity white wine.
Health Benefits and Nutritional Value of Sisig
Despite its rich flavors, it’s worth noting that this sizzling dish can pack a nutritional punch with high protein content, plus vitamins and minerals.
Your chicken liver sisig, for example, is loaded with iron. Chopped meats like chicken breast are great healthy options.
Remember that time you swapped pork for squid in your sisig? You were actually consuming a great source of lean protein.
Adding raw egg does more than create a creamy texture; it’s chock-full of essential nutrients.
Even your tangy calamansi juice is a vitamin C powerhouse. Don’t shy away from the organ meat, either. It’s rich in vitamins A and B12.
And while the red onion, raw onions, garlic powder, mushroom sisig, and Spanish bread are flavorful additions, they also offer health benefits.
Enjoying your sisig with an alcoholic beverage? Moderation is key. Remember, sisig’s nutritional value is just as impressive as its taste.
Exploring Variations of the Traditional Sisig Recipe
In your culinary adventures, you’ll find there are countless ways to put a unique twist on this traditional dish, each one offering new flavors.
You might remember the first time you tasted sisig. It is a memorable mix of authentic Filipino pork belly and pig ears chopped into small pieces.
There is also the blend of chili peppers and green chilli sauce, soy sauce, black pepper, bay leaf, and lemon juice served on a sizzling plate.
The richness of the pork, heat from the peppers and hot oil, and tang of lemon juice came together in an unforgettable gastronomic experience.
But have you ever tried exploring variations of the traditional sisig recipe? Consider these options:
- Like us, add a dollop of mayonnaise to your sisig recipe for a creamy twist.
- Swap the pork belly with chicken for a lighter, leaner option.
- For an extra crunch, serve the sisig in a cast-iron pan to sauté onion and get a crisp outer layer.
- Break out that air fryer. I should get advertising fees for how much I love my air fryer, but I don’t. It is just a marvel!
Food for Thought
In the end, it’s all about personal preference when it comes to sisig. Experiment, adjust, and tweak to your heart’s content.
Remember, the best sisig is the one that brings a smile to your face and warmth to your belly.
Whether you’re a seasoned cook or a newbie in the kitchen, this authentic Filipino pork belly sisig recipe will surely bring joy to your table.
With the Amazon Services LLC Associates Program and Affiliate Advertising Program, Sarah strives to link you up with the best tools for your sisig.
Some of the best culinary minds of the world loved this dish, including the late Anthony Bourdain.
- 2 lb pork belly, thick sliced with skin
- 2 bay leaves
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp butter
- 1/2 large yellow onion, chopped
- 3 cloves garlic, sliced
- 2 tbsp soy sauce
- 2 slices ginger, minced
- 1 bell pepper, chopped
- 1 tbsp brown sugar
- 1/2 cup mayonnaise
- green onions
- fried onions
- thai chili peppers
- lemon or calamansi
Make the Pork Belly
- Combine all marinade ingredients.
- Marinate the pork belly in a refrigerated container for 2 hours.
- Fill a pot with water and bring to boil.
- Boil the pork belly for 40 min. When done, place it on a cooling rack and pat dry. Let it rest for 10 minutes.
- Preheat your air fryer by running it at 400°F for 5 min.
- Score the pork belly skin by cutting a criss-cross pattern. Keep your cuts shallow so you only cut the skin.
- Place the pork belly in the air fryer basket. If needed, cut the pork belly in half so that it lays low to the bottom.
- Air fry at 400°F for 12-15 min. Remove when the pork belly skin is golden brown and crispy.
- Let the pork belly rest on the cooling rack for 10 min.
Make the Sisig
- Heat a cast iron saucepan to medium high.
- Add butter, then sauté the onion and garlic.
- Add soy sauce, ginger, bell pepper, and brown sugar. Cook until brown.
- Chop the pork belly into small cubes then add to the sauté. Mix well.
- Fold in mayo.
- Top with green onions, fried egg, cilantro, red pepper. Squeeze with lemon or calamansi.
- There are many kinds of sisig. Explore other recipes for chicken, fish, tofu, or even squid sisig.
So go ahead, dig in, and savor the explosion of flavors.
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