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Lechon Kawali Sisig with Garlic rice

Lechon Kawali Sisig with Garlic Rice

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Filipino
Servings 4 generous plates

Equipment

  • Large stockpot or deep saucepan Needed for boiling the pork belly. Alternatively, a slow cooker on high for 2–3 hours can be used.
  • Wire Rack To allow steamed pork to dry before deep-frying. If unavailable, paper towels on a baking sheet work.
  • Deep-fryer or deep saucepan with oil For deep-frying lechon kawali until crisp. A heavy-bottomed skillet also works if oil depth is enough.
  • Cast-iron sizzle plate (optional) For sizzling sisig presentation inspired by sizzling sisig style; alternatively serve in a hot skillet.
  • Non-stick skillet or frying pan For making the sisig topping and garlic rice.
  • Knife & chopping board For prepping garlic, onion, chilies, and slicing the pork.
  • Mixing bowls, spatula, tongs, slotted spoon

Ingredients
  

For the Lechon Kawali Sisig

  • 1  kg pork belly skin-on, suitable for that perfect crunch
  • 1 tsp salt
  • 1 tsp black pepper
  • 2  bay leaves
  • 1 onion quartered
  • Water to cover pork for boiling

Sisig Topping & Seasoning

  • 1 tbsp cooking oil or butter
  • 1 medium red onion finely chopped
  • 3 cloves garlic minced
  • 2 bird’s eye chilies siling labuyo, sliced
  • ¼ cup chicken livers optional but classic in chicken sisig and pork sisig recipe fil­ipino food
  • 1 tbsp soy sauce
  • 2 tbsp mayonnaise
  • Juice of 1 calamansi or lemon
  • Salt & pepper to taste
  • Chopped spring onions & toasted garlic bits for topping
  • ¼ tsp chili flakes optional, for extra heat

For the Garlic Rice

  • 3 cups day-old cooked jasmine rice
  • 4 cloves garlic thinly sliced
  • 1 tbsp cooking oil
  • Pinch of salt

Optional Sides & Garnishes

  • Fried egg for silog style
  • Fresh cucumber slices or tomatoes
  • Sliced tahong mussels—drawing inspiration from tahong filipino recipe

Instructions
 

Boil the Pork Belly

  1. Place pork belly in pot, season with salt, pepper, bay leaves, and add quartered onion.
  2. Cover with water, bring to a boil, then reduce to simmer. Cook for 45–60 minutes until tender but not falling apart.

Drain & Air-Dry

  1. Remove from pot, place on wire rack set over baking tray. Let steam off and dry for at least 15 minutes—this ensures extra crispiness when frying.

Deep-Fry to Crispy Perfection

  1. Heat oil to 180 °C (350 °F).
  2. Deep-fry pork until skin is golden and crackling crisp, about 5–7 minutes—watch for puffing up.
  3. Drain well on paper towels, let cool slightly.

Chop the Pork Fine

  1. Once cooled enough, cut pork into small dice or mince it—size depends on preference; classic sisig is nearly minced.

Cook the Garlic Rice

  1. In a non-stick pan, heat oil and sauté sliced garlic gently until golden.
  2. Add rice, salt, toss to coat. Cook until heated through and garlic is evenly distributed. Set aside and cover.

Prepare Sisig Topping

  1. In same pan, melt butter or oil. Sauté chopped onion until softened.
  2. Add garlic, chilies, and optional chicken livers; cook until garlic is fragrant and livers are lightly browned.
  3. Stir in lechon kawali bits, tossing well.
  4. Splash with soy sauce, stir.
  5. Remove from heat, stir in mayonnaise and calamansi juice. Season with salt and pepper, and chili flakes if using.

Serve It Up—Sizzling Style!

  1. If using a cast-iron sizzle platter, heat it first until smoking hot. Spoon sisig onto it, sprinkle spring onions and toasted garlic bits.
  2. Alternatively, serve in a warmed skillet or bowl.
  3. Plate with a side of garlic rice; add fried egg for silog appeal and tongs of fresh cucumber slices for balance.