Ingredients
1 kg Pork Belly
1 Tbsp. Salt
4 cloves Garlic
1/2 Tsp. grounded Black Pepper
6 cups Water
Vegetable Oil for deep frying
3 Tbsp. Butter
1/2 cup all-purpose Flour
Pork Bouillon or Pork Broth Cube
1 White Onion, minced
1 Green Bell Pepper, minced
sliced canned Button Mushrooms
1 pack Pork Chicharon
Sisig, Crispy & Sizzling
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Boil pork belly with salt, garlic and black pepper in water for approximately 45 minutes or until tender.
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Fry the boiled pork belly until crispy and cut into desired size.
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In another pan, melt the butter and add the flour. Stir until flour turns light brown.
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Add water and pork bouillon, and adjust to desired consistency.
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Toss together crispy pork belly, minced onion, green bell pepper and mushrooms.
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Transfer to a hot sizzling plate and pour over the sauce.
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Top with crushed chicharon for extra crunch. Serve hot and sizzling.