dinner · dairy-free
Pork sisig fried rice
Crispy, tangy chopped pork with chicken liver, vinegar, soy and calamansi, tossed with rice in a very hot wok.
- Time
- 120min
- Steps
- 6
Ingredients
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Allergens
Contains egg, wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the pork belly with the bay leaf and peppercorns in salted water until tender, about 1 hour. Drain and pat dry.
-
2
Grill or broil the pork until the skin blisters and chars in spots. Chop finely.
-
3
Fry the onion and garlic in the oil until soft. Add the chicken livers and cook until no longer pink.
-
4
Add the bay leaf and vinegar and let it boil for a minute before stirring. Add both soy sauces and the chopped pork and cook until most of the liquid is gone.
-
5
Add the calamansi juice, then the rice. Toss over high heat until hot and crisp in places.
-
6
Top with chiles, scallions and a fried egg.
