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CRISPY PORK BELLY SISIG

Ingredients:

1 kg MONTEREY PORK BELLY, sliced 1/4 inch thick
1/4 kg MAGNOLIA CHICKEN STATION LIVER
1 cup cooking oil
8 pc calamansi, juice squeezed
3 pc siling labuyo, sliced
3 pc siling haba, sliced
2 (200 g) pc onions, chopped
1/2 cup MAGNOLIA REAL MAYONNAISE
1 tsp iodized fine salt
1 tsp pepper

Cooking Stock

2 (200 g) pc onions, sliced
2 (500 mL) cups pineapple juice
3 pc bay leaves (laurel)
1 tbsp whole peppercorns
1 tbsp iodized fine salt
4 cups water

Procedure:

  1. In a big pot, combine pork belly, onions, pineapple juice, bay leaves, peppercorns, salt and water. Simmer covered for 2 to 3 hours over low heat until meat is tender.
  2. Add chicken liver during the cooking process and cook for 15 minutes. Remove and set aside to cool. Chop when cool.
  3. Drain pork belly and cool to room temperature. Discard stock.
  4. Heat oil in a pan and fry pork belly for about 15 minutes or until crispy. Drain excess oil, and then slice. Set aside.
  5. In a bowl, combine pork belly, chicken liver, calamansi juice, sili, onions, mayonnaise, salt and pepper. Mix well and then transfer to a sizzling plate and serve with calamansi.

Makes 10 servings.

(Yield:  5 cups/1/2 cup per serving)

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