Dinuguan Sisig

Pork

800 g pork belly

saltto taste

2 tbsp rice wineoptional

2 red onionshalved

8 garlic clovessmashed

2 bay leaves

½ tbsp peppercorn

oilfor frying

Sisig

½ tbsp cooking oil

¼ cup white onionminced

2 red onionsminced

2 garlic clovesminced

1 siling habachopped

1 siling labuyochopped

1 ½ tbsp soy sauce

12 calamansijuiced

Dinuguan Sauce

2 tbsp butter

1 tbsp oil

4 tbsp gingerminced

2 tbsp garlicminced

1 red onionminced

2 siling haba

2 cups pork stock

2 ½ cups pork blood

2 bundles tangladbulbs smashed

½ cup vinegar

1 tsp sugar

1 cup coconut cream

saltto taste

ground black pepperto taste

Toppings

spring onionschopped

mayonnaise

Pork Sisig

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.

Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.

Score skin and deep fry in oil until golden and crispy

In a pan, saute onions, garlic, and peppers until aromatic. Quickly mix in crispy pork and transfer to a hot sizzling plate.

Dinuguan sauce

In a pan over medium heat, sauté 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.
Pour vinegar and boil off acidity for a few minutes without stirring.

Add coconut cream, sugar, salt, and pepper. Simmer until slightly reduced.

Drizzle over sisig. Garnish with mayonnaise and spring onions.

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