1 1/2 lb pork belly
1 piece minced onion
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 knob minced fresh ginger
3 tablespoons chili flakes
1/2 teaspoon garlic powder
3 lemon wedges
1/2 cup butter
6 cups water
3 tablespoons mayonnaise
1/2 teaspoon crushed garlic
1/2 teaspoon salt
1 egg (cooked over-easy, and placed on top before serving)
- Prep time
- 20 Mins
- Cooking time
- 1.5 Hours
Chef Barb Batiste is a Los Angeles-based chef that draws inspiration from her Filipino heritage. Pork Belly Sisig is a modern take on one of the Philippines' most popular dishes. While traditionally made with pig’s head, this accessible variation opts in pig’s belly to sacrifice none of the rich flavor or texture. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.
1. Pour the water in a pan and bring to a boil. Add salt and pepper.
2. Place pork belly in the pan and simmer for 40 minutes to 1 hour (or until tender).
3. Remove the boiled ingredients from the pot then drain excess water.
4. Grill the pork belly until done. (it will have a golden brown caramelized color)
5. Chop the pork belly into small pieces.
6. In a large skillet pan, melt the butter and add the onions. (Cook until onions are soft and translucent)
7. Add the ginger and cook for an additional 2 minutes.
8. Add the chopped pork belly. Cook for another 10 to 12 minutes.
9. Add the soy sauce, garlic powder, and chili. Mix well.
10. Add salt and pepper to taste.
11. Add the mayonnaise and crushed garlic, mix well.
12. Transfer to a serving plate. Top with chopped green onions and over-easy egg.
13. Squeeze fresh lemon juice on top.
14. Share and Enjoy!