Casino Kitchen: Filipino SiSig

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Seven Feathers Casino Resort’s Sisig (Filipino Sizzling Pork)*IngredientsBraised Pork Belly:1 lb. pork belly1 – 1 ½ tsp. salt¼ - ½ tsp. pepper

Grilled Pork Belly:

1 lb. pork belly, braised

Sisig:

grilled pork belly, dice ¼ inch pieces

½ lb. chick liver, poached and diced

½ red onion, finely chopped

2 each small green chilies, chopped

½ lime, fresh

4 tbsp. soy sauce

1 tbsp. ginger, minced

½ tsp. garlic powder

1 each egg

1 cups white rice, cooked

6 tbsp. olive oil

salt, to taste

pepper, to taste

Directions

Braised Pork Belly:

Place the pork belly in a pot and add 2 quarts water, the salt and the pepper. Bring to a boil, then turn the heat down to medium and gently boil the pork belly for one hour, until tender. Drain and dry with a paper towel.

Grilled Pork Belly:

Preheat grill to high. Grill the pork belly until the skin is crispy and slightly charred. Remove from grill and let cool.

Sisig:

1) Heat olive oil in a sauté pan, add onion cooking until soft, add ginger and cook for 3 minutes, add chicken liver and cook for 4 minutes.

2) Add the grilled pork belly and cook for 15 minutes, add soy sauce, lime juice, chilies, and garlic powder, salt and pepper.

3) Add cooked rice, heating thoroughly.

To Plate:

Place Sisig on hot cast iron skillet, hot enough that the Sisig sizzles. Crack the egg on top, let sit for 1 minute, then mix all ingredients to cook egg thoroughly. Garnish with lime wedge and serve.

To Plate:

cast iron skillet, hot

lime wedge


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