Pork Sisig with Rice

Ingredients

• 1½ lb pork belly
• 1 red onion
• 4 clove garlic
• 1 inch ginger
• ¼ cup calamansi juice
• ¼ cup soy sauce
• 1 tbsp fish sauce
• 1 chili pepper (optional)
• ¼ cup mayonnaise (optional)
• 4 eggs (optional)
• 2 cup white rice
• 2 tbsp cooking oil
• ½ tsp black pepper

Steps

1. Boil the pork belly in water until tender, about 30-40 minutes. Drain and pat dry.
2. Score the pork skin and deep-fry or air-fry until crispy and golden brown. Let cool slightly, then finely chop the pork belly.
3. While pork cooks, prepare the sauce: In a bowl, combine calamansi juice, soy sauce, fish sauce, and black pepper. Mince the red onion, garlic, ginger, and chili (if using).
4. Cook rice according to package directions.
5. Heat cooking oil in a large skillet or cast-iron sizzling plate over medium-high heat. Add the chopped pork belly and cook until heated through and slightly crispier.
6. Add the minced red onion, garlic, ginger, and chili to the skillet with the pork. Sauté for 2-3 minutes until aromatic.
7. Pour in the prepared sauce and mix well. If using, stir in mayonnaise. Cook for another 2-3 minutes until the sauce slightly reduces.
8. Serve immediately over steamed rice. Top with a fried egg and extra calamansi wedges, if desired.