An appetizing version of sisig is the sizzling crispy sisig. The pork belly is crispy fried until golden brown and chopped into small pieces. Then you will make a roux (see recipe below for details) and add in the vegetables and the crispy pork. Put it in the sizzling plate and presto! You have a sizzling super crispy sisig to enjoy! Great for picnics, swimming or outings this summer.
To cook sizzling crispy sisig: Boil pork liempo with salt, garlic and whole black pepper in water for approximately 45 minutes or until tender. Fry the boiled liempo until crispy and cut into desired size. In another pan, melt the butter and add the flour. Stir until flour turn light brown. Add water and pork bouillon, and adjust to desired consistency. Toss together crispy liempo, minced onion, green bell pepper and mushrooms. To see the rest of the recipe with the exact measurement of ingredients, continue reading.
How to Cook Sizzling Crispy Sisig
Ingredients
- 1 kilo pork liempo
- 1 Tbsp. iodized salt
- 4 cloves garlic
- 1 tsp. whole black peppercorn
- 6 cups water
- vegetable oil for deep frying
- 3 Tbsp. butter
- 1/2 cup all-purpose flour
- water
- pork bouillon or pork broth cube
- 1 pc white onion minced
- 1 pc green bell pepper minced
- sliced canned button mushrooms
- 1 pack pork chicharon
Instructions
How to cook Sizzling Crispy Sisig:
- Boil pork liempo with salt, garlic and whole black pepper in water for approximately 45 minutes or until tender.
- Fry the boiled liempo until crispy and cut into desired size.
- In another pan, melt the butter and add the flour. Stir until flour turn light brown.
- Add water and pork bouillon, and adjust to desired consistency.
- Toss together crispy liempo, minced onion, green bell pepper and mushrooms.
- Transfer to a hot sizzling plate and pour the sauce.
- Top with crushed chicharon for extra crunch. Serve hot and sizzling.
