My pork sisig, an appetizer of
Pampanga origin, consisted of a slab of pork belly, first pre-boiled in a sweet broth, then oven roasted to a crisp, crackling crunch or what we call “Lechon”. I’ve made this type of “
Lechon sa Hurno” before. After roasting the pork belly, I chopped it up in little slivers. Into this mixture, I added a marinade of vinegar, onions, fiery red little chiles and a sprinkling of
“calamansi”, the Filipino lime. After more pan-searing to keep the pork morsels crispy, I served it immediately with good beer. This recipe was inspired by
Chef Claude Tayag’s “Sisig” under “Pulutan”/Appetizers from “Kulinarya: A Guidebook to Philippine Cuisine”. This recipe serves 2 to 4 if served as an appetizer.