Makes: 4 servings
Preparation and cooking time: 2 hours 30 minutes

800g pork belly
Salt, to taste
2 tablespoons rice wine (OPTIONAL)
2 pieces red onion, halved
8 pieces cloves, smashed
2 pieces bay leaves
½ tablespoon peppercorn
Oil, for frying

1/2 tablespoon cooking oil
1/4 cup white onion, minced
2 pieces red onion, minced
2 cloves garlic, minced
1 piece siling haba, chopped
1 piece siling labuyo, chopped
1 1/2 tablespoons soy sauce
1-2piece calamansi, juiced

Dinuguan Sauce:
2 tablespoons butter
1 tablespoon oil
4 tablespoons ginger, minced
2 tablespoons garlic, minced
1 piece red onion, minced
2 pieces siling haba
2 cups pork stock
2½ cups pork blood
2 bundles tanglad, bulbs smashed
½ cup vinegar
1 teaspoon sugar
1 cup coconut cream
Salt, to taste
Ground black pepper, to taste

Spring onions, chopped, for garnish
Mayonnaise, for topping


Pork Sisig:

1. In a pot over medium heat, place pork belly (and optionally, rice wine) in cold water and bring to a boil to remove impurities. Strain and place back in the pot with fresh water.
2. Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.
3. Score skin and deep fry in oil until golden and crispy
4. In a pan, saute onions, garlic, and peppers until aromatic. Quickly mix in crispy pork and transfer to a hot sizzling plate.

Dinuguan sauce:

1. In a pan over medium heat, saute the ginger, garlic, and onion in oil and butter until aromatic. Add the pork stock, tanglad, siling haba, and pork blood. Lower temperature to medium-low heat and simmer with occasional stirring.
2. Add vinegar and boil off acidity for a few minutes without stirring.
3. Add coconut cream, sugar, salt, and pepper. Simmer until slightly reduced.
4. drizzle over sisig. Garnish with mayonnaise and spring onions.

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