Sizzle & Spice: Homestyle Sisig

Method

1. Place the pork belly in a pot of cold water, along with the peppercorns, bay leaf and salt and bring to a gentle boil. Simmer for 35 to 40 minutes until tender but not falling apart. Remove from the water and allow it to cool slightly. Pat dry thoroughly — this is important to achieve proper caramelisation later. Place in fridge minimum 30 minutes.
2. Once cooled, finely chop the pork into small, even pieces. Aim for small cubes rather than mince so the texture remains juicy but still has bite.
3. Heat a heavy-based pan over medium to high heat. Add the chopped pork in batches, allowing it to render its fat and caramelise deeply (no need for oil). Do not overcrowd the pan. Cook until golden brown with crisp edges. This step builds the signature texture of sisig — crispy, sticky and savoury. (Note: Be careful of splattering)
4. Lower the heat slightly and add a little of the rendered pork fat back into the pan if needed. Add the diced onion and cook until softened but still slightly crisp. Stir through the garlic, chilli's and cook just until fragrant.
5. Add the soy sauce, rice vinegar and oyster sauce directly into the pan, allowing them to reduce slightly and coat the pork. (The oyster sauce adds depth and umami richness, balancing the acidity from the vinegar and lime). Add in cracked black pepper.
6. Turn off the heat and fold through the mayonnaise and butter for a subtle creamy finish that binds the flavours together without overpowering the dish. Stir in the fresh lime or calamansi juice, taste and adjust seasoning if required.
7. To serve, transfer the sisig to a preheated sizzling plate or hot pan. Place a fried egg over the top, with runny yolk . Serve immediately with spring onions and extra lime wedges on the side. This homestyle take on Filipino sisig uses accessible ingredients without compromising on bold, authentic flavour.