Crispy Pork Sisig
Boil water in a pot. Rub the pork belly with salt and pepper, and put it in the boiling water for 30 minutes or until tender.
Remove the pork belly from the water and pat it dry with a paper towel.
You can pan-fry in hot oil, air-fry or oven-fry in a 230 °C heated oven for 15 to 30 mins or until crisp. Chop into bits of pieces then set aside.
In a bowl, add mayonnaise, oyster sauce, salt and pepper. Mix until combined.
Melt the margarine in a pan. Add half of the onions and sauté until translucent. Add the ginger and cook for 1 to 2 minutes.
Add chopped pork belly. Stir-fry for 2 to 3 minutes then add the soy sauce and chili. Season with salt and black pepper. Mix well.
Put-in some of the mayonnaise sauce and stir until the meat is well coated with the sauce.
Turn off the heat then top with the remaining raw onions. Cover it for 2 minutes to slightly cook the onions in steam. Transfer to a serving plate or sizzling plate and serve while it’s hot. (You can top it with chopped green onions, egg, calamansi and more mayonnaise sauce if desired.)
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