Pork Sisig

• Pork belly1kg
• Garlic6 cloves
• Onion1 medium
• Soy sauce100ml
• Vinegar60ml
• Peppercorns1 tbsp
• Bay leaves3 leaves
• Cooking oil2 tbsp

How to Make It

• 1

  Boil 1kg of pork belly in water with a pinch of salt for 30 minutes until tender, then drain and pat dry completely.

• 2

  Heat 2 tbsp of cooking oil in a heavy skillet over medium-high heat and sear the boiled pork until the edges are deep brown and crispy.

• 3

  Remove the pork, let it cool for 5 minutes on a cutting board, then chop it into small, uniform cubes using a sharp chef's knife.

• 4

  In the same skillet, sauté the finely minced onion and garlic until translucent and fragrant, being careful not to let the garlic burn.

• 5

  Toss the chopped pork back into the skillet, stirring continuously for 2 minutes to incorporate the aromatics evenly.

• 6

  Deglaze the pan with soy sauce and vinegar, stirring well to create a cohesive sauce that coats the meat thoroughly.

• 7

  Add crushed peppercorns and bay leaves, cooking for another 3 minutes until the liquid reduces into a glossy, dark glaze.

• 8

  Serve immediately on a hot cast-iron plate for that classic 'sizzling' experience, traditionally garnished with fresh chili.