Crispy Pork Sisig
I have a very extravagant kitchen habit that I’ve been trying to break: I cook food at home like I am feeding an army of thirty instead of a family of three. Open my refrigerator and you’ll find it stacked high with tupperwares of weeks-old food. I guess this is because I am so used to quantity cooking at work wherein our food production involves 100 plus pounds of meat every day. Also, my brood is so accustomed to me preparing fresh meals on a daily basis that they are not very receiving to repeats.
Makes 4 Servings
3 cups finely chopped lechon kawali (remove bone)
1/2 cup finely chopped bell pepper (seeded)
1/2 cup finely chopped red bell pepper (seeded)
1/2 cup finely chopped onion
1/2 cup lemon juice
3 to 4 minced thai peppers
salt and pepper
Combine all ingredients. Season with salt and pepper to taste. Adjust amount of thai peppers to taste. Let stand for around 5 minutes before serving to allow flavors to mingle.
TIPS:
1) Although I used our leftover lechon kawali, a slab that’s freshly fried and still very crispy works best.
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