Pork Belly Sisig

I have made pork belly sisig a few times already and it has become one of my favorite Filipino dishes. Its yummyness factor is way at the top, even Anthony Bordain loved it. Crispy pork is maybe the reason I won't consider being a vegan. I love vegetables as a side dish and tofu in all its forms but it's not fun to eat without meat and poultry dishes. The original pork sisig has a whole pork head but where in the world would I find that? Maybe at the farmer's market? Anyway, I made pork belly confit (bagnet or lechon kawali) and boiled some pork ears together with a few pieces of chicken livers. With lots of fresh calamansi juice I was in spicy hog goodness heaven. 

Pork Belly Sisig 

2 pork ears water 

2 pieces chicken liver 

2 teaspoons sea salt 

1 cup pineapple juice 

1 cup water 

¼ teaspoon whole black peppercorns 

1 tablespoon calamansi or lemon juice 

freshly cooked lechon kawali, homemade or store bought 

1 tablespoon white coconut vinegar 

1 sweet onion, chopped 

sea salt and ground pepper, to taste 

bird's eye chili, chopped, to taste

• Wash the ears well and place in a medium saucepan. Add water to cover and let boil. Drain and discard water. Add the chicken liver, salt, juice, water, and peppercorns. Let come to a boil, cover, and simmer over low-medium heat for 45 minutes.
• Remove pork and liver and discard the boiling liquid. Grill the pork ears until brown and crisp.
• Heat a cast iron skillet to sizzling hot.
• Chop the lechon kawali, pork ears, and liver into small cubes and place in a glass bowl. Add the calamansi or lemon juice, chopped onion, vinegar, salt, pepper, and chilis. Mix well. Place the meat mixture into the sizzling skillet. Serve immediately with calamansi and chilies on the side.