How to Make Crispy Sisig Baked Pork Belly Recipe

About:

Filipino Crispy Pork Belly or Lechon Kawali is typically deep-fried in a pan or wok. It is a very crunchy and delicious pork dish. The crunchy skin is its trademark. Most of us know that you can get this crunchiness by deep frying in the oil. However, you can achieve a similar texture and crunchiness by baking it in the oven. In this recipe, we will be baking the pork belly in the oven. In this way, we don’t need to use a lot of oil but you can get the same delightfulness of eating the Lechon Kawali. Also, in this recipe, the crispy pork belly is flavored in the Sisig seasoning which is Filipinos’ favorite seasoning that matches the pork dishes.

YouTube Link: https://youtu.be/7IqSQPBhizo

Ingredients

Serves 5 – 6

3 kg (6.6lbs) Pork belly (with skin on) – https://amzn.to/40S4b5b
6L of water
2 tbsp salt – https://amzn.to/3RgZOgD (use sea salt before baking – https://amzn.to/3upsyuD )
1 tbsp pepper – https://amzn.to/46w7lg2
1 head garlic – https://amzn.to/3sNBGZL
1 stalk Lemongrass – https://amzn.to/3uDUAma
4 pcs bay leaves – https://amzn.to/46smBKJ

[Sisig flavoring]

2 tbsp Knorr Liquid Seasoning – https://amzn.to/46wgXYb
2 tbsp Soy Sauce – https://amzn.to/3uy6m1E
2 tbsp Calamansi Juice (or Lemon Juice) – https://amzn.to/3GdZqJE
1/4 cup Red onion – https://amzn.to/3QZb00h
1/4 cup bell pepper – https://amzn.to/3QWe64X
Diced Jalapeño – https://amzn.to/3SZoE63
Salt – https://amzn.to/3RgZOgD
Pepper – https://amzn.to/46w7lg2
White vinegar – https://amzn.to/3N2ji6l

[Sisig Mayonnaise (recommended)]

1/2 cup mayonnaise – https://amzn.to/3SWIZsA
2 tbsp Knorr Liquid Seasoning – https://amzn.to/46wgXYb
2 tbsp Soy Sauce – https://amzn.to/3uy6m1E
2 tbsp Calamansi Juice (or Lemon Juice) – https://amzn.to/3GdZqJE
1/4 cup Red onion – https://amzn.to/3QZb00h
1/4 cup bell pepper – https://amzn.to/3QWe64X
Diced Jalapeño – https://amzn.to/3SZoE63
Salt – https://amzn.to/3RgZOgD
Pepper – https://amzn.to/46w7lg2

Steps

Boil water
Once water is boiled, add salt, pepper, bay leaves, garlic, and lemongrass
Add the pork belly
Boil the meat for about 30 to 40 minutes or until the meat is tender
Once the meat is tender, remove it from the pot and cool it down
While cooling the meat, use the fork to poke around the skin side of the meat (this will give you the rough texture when baking it)
Pat dry with paper towel to remove the moisture (this will help to make the skin crunchy when baking it)
Once the meat is cool and moisture are removed, cover it and put it the fridge overnight

[baking]

Preheat oven to 350F / 180C
Make a few incisions on the meat side of the pork
Remove extra moisture, and coat the skin side with oil
Season with sea salt
Put it in the oven and bake it for 1 hr 15 minutes
Once the timer is up, adjust the temperature to 450F / 230C and bake it for 20 – 30 minutes or until the skin is crispy

[sisig flavoring]