But in this recipe, Yummy will guide you on how to cook pork sisig. In a big pot, place water and bring it to a boil. Water should be enough to cover the meat. Place pig's ears and pork jowl (or pork belly) then simmer for 40 minutes to 1 hour (or until tender).
Literally, the easiest sisig recipe you'll ever make! Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins.
Traditional sisig is made of pig head specifically snouts, ears, jowls and (believe it or not) pig brains. If you're not into those or if you're having a hard time sourcing such ingredients, then this recipe is just what you need! Pork belly - fatty yet meaty and that's why it's perfect for sisig.
Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins. Chop into bits of pieces. Set aside. Heat oil in a skillet or cast iron pan. Add garlic and onions. Saute until translucent. Add red and green chilies.