Pork Belly Sisig

Ingredients

• 1 pork belly (350 grams)
• ½ tsp. salt
• ¼ tsp. black pepper, freshly ground
• 1 tsp. rice wine vinegar
• 1 tsp. neutral oil (for the skin)
• 2 tbsp. neutral oil (for cooking)
• 1 pc. red onion, medium (chopped)
• 1 tsp. garlic (minced)
• 1 pc. green chili (sliced)
• 1 pc. red chili (sliced)
• 1 pc. hot chili (chopped)
• 2 tbsp. Kewpie mayonnaise
• ½ tsp. soy sauce
• ¼ tsp. black pepper, freshly ground
• 1 pc. egg, large

Method

1. Score the pork belly meat. Season with ¼ tsp. salt and ¼ tsp. black pepper (excluding the skin).
2. Wrap the seasoned pork belly with aluminium foil, leaving the skin exposed. Pat dry the skin with paper towel.
3. Brush the skin with 1 tsp. rice wine vinegar and season with ¼ tsp. salt. Air fry at 120°C for 30 minutes.
4. Brush the skin with 1 tsp. neutral oil. Air fry at 200°C for 35 minutes or until crispy.
5. Remove from the air fryer and let it rest for 5 minutes. Slice it into small bite-sized pieces.
6. In a pan, heat 1 tbsp. neutral oil over medium-high heat. Sauté the onion and garlic until softened. Add the crispy pork belly bites, sliced green and red chili (half pc. each), chopped hot chili. Mix and cook for 2 minutes.
7. Turn off the heat. Add 2 tbsp. Kewpie mayonnaise, ½ tsp. soy sauce and ¼ tsp. black pepper. Mix well, season to taste.
8. In a sizzling plate, heat 1 tbsp. neutral oil over high heat. Transfer the pork belly sisig and pour 1 pc. egg. Garnish with the remaining sliced green and red chili. Serve and mix immediately. Enjoy!

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G