Time needed: 45 minutes.

Makes: 4 servings

10-12 cups water
8 pieces garlic cloves, smashed with skin on
1 piece medium red onion, sliced into large wedges
2 pieces bay leaf
2 tablespoons fish sauce
1 tablespoon black peppercorns
¾ kilo pork belly
Salt, to taste
Oil, for frying
1 piece medium red onion, minced
1 piece medium white onion, minced
4 pieces garlic clove, minced
1 piece siling labuyo, finely chopped
1 piece siling haba, finely chopped
3-4 tablespoons MAGGI Savor Chilimansi
Ground black pepper, to taste

1 cup cabbage, chopped into small pieces
1 cup carrot, sliced into thin rectangles
1 cup bean sprouts
1 cup red and green bell pepper, sliced into thin matchsticks
2 tablespoons tomato ketchup
2 tablespoons oyster sauce
1 teaspoon vinegar
1 teaspoon sugar
¼ cup MAGGI Savor Hot Chili
4 packs yakisoba noodles, 150g
Maggi Savor Calamansi, to taste
Ground black pepper, to taste
Japanese Mayonnaise, for topping
4 pieces egg, cooked sunny side up


  1. Make lechon kawali

    In a large pot over medium heat, place the pork belly, garlic cloves, onion, bay leaf, peppercorns, and fish sauce. Add water and completely cover pork belly. Season generously with salt and bring to a boil. Cover and boil until the tender. Remove from heat and let cool.

  2. Dry and poke skin

    Poke the skin multiple times with a fork, and wipe away the excess fat escaping the skin. Rub the skin with salt.

  3. Fry pork

    In a pan/wok over medium heat, heat up the oil and fry the pork belly until golden and crispy on all sides. Set aside to drain excess oil and rest. Cut into smaller pieces. Heat up the oil in the wok over medium heat and fry the lechon kawali slices until golden and crispy a second time. Once crispy, remove from pot and set aside to drain. Cut into bite-sized pieces.

  4. Make sisig

    Remove most of the oil from the wok, keeping about 3 tablespoons worth in the pan. In the same wok, sauté the garlic, onions, and chilies until aromatic. Return the crispy lechon kawali pieces and sauté for a few minutes. Add MAGGI Savor Chilimansi and season with ground black pepper. Mix until well coated and combined.

  5. Add vegetables

    In the same wok, add the oil and saute the cabbage, carrots, bean sprouts, and bell peppers for about 2 minutes, until they begin to soften.

  6. Add noodles

    Add the yakisoba noodles and mix to disperse the noodles evenly throughout.

  7. Make tonkotsu sauce

    In a bowl, combine the ketchup, oyster sauce, vinegar, and sugar. Mix until well combined.

  8. Finish yakisoba

    Add tonkatsu sauce and MAGGI Savor Hot Chili. Mix and toss the yakisoba, making sure everything evenly distributed is coated well in the sauce.

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