Sisig, Crispy & Sizzling

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  • 1 kg Pork Belly
  • 1 Tbsp. Salt
  • 1 head Garlic minced
  • 1/2 Tsp. grounded Black Pepper
  • 6 cups Water (for boiling)
  • Vegetable Oil for deep frying
  • 3 Tbsp. Butter
  • 1/2 cup all-purpose Flour
  • Pork Bouillon or Pork Broth
  • 1 Large White Onion, minced
  • 1 Green Bell Pepper, minced
  • 1 small can sliced mushroom, minced
  • 1 pack Pork Chicharon (crushed)


  1. In a pot, boil pork belly with salt, garlic and black pepper in water for approximately 45 minutes or until tender. Drain pork belly and reserve 1 cup for sauce later on.
  2. Fry the boiled pork belly until crispy and chopped into small pieces.
  3. In another pan, melt the butter and add the flour. Stir until flour turns light brown.
  4. Add 1 cup pork broth and pork bouillon, and adjust to desired consistency.
  5. Toss together crispy pork belly, minced onion, green bell pepper and mushrooms.
  6. Transfer to a hot sizzling plate and pour over the sauce.
  7. Top with crushed chicharon for extra crunch.

Serve hot and sizzling with light soy sauce, red chili pepper and squeezed calamansi for garnish. Enjoy!

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