Le­chon Sisig

Good Housekeeping (Philippines) - - Your Kitchen -

Takes 20 MIN­UTES Makes 2 SERV­INGS 2 Tbsp. oil

1 medium red onion, peeled, diced small

1 slab pork belly, le­chon kawali cut (1/2 kg.), ten­der­ized, chopped small

2 Tbsp. liq­uid sea­son­ing

1 tsp. cala­mansi juice

3 sil­ing labuyo, chopped; more to serve

2 large eggs Cala­mansi, halved, to serve Ground black pep­per, to taste

1 Heat oil in a large cast iron pan over medium heat. Once hot, add half the onion and cook, stir­ring, un­til soft­ened. Add chopped pork. Sauté, stir­ring, un­til heated through and siz­zling.

2 Sea­son with liq­uid sea­son­ing, cala­mansi juice, and ground black pep­per. Stir in re­main­ing onion and sili. Re­move from pan and onto a plate. Set aside.

3 In the same pan, fry eggs sunny-side up. Top sisig with fried eggs, and serve with cala­mansi on the side.

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.