Ingredients
- 6 tablespoons canola oil
- 1 pound pork belly or pork loin (chopped)
- 1 medium onion (diced)
- 3 garlic cloves (chopped)
- 5 oz chicken liver (chopped)
- 1 tablespoon lemon juice (or calamansi juice)
- 2 tablespoons soy sauce
- 4 green sili (chopped)
- 3 tablespoons mayonnaise
- salt and pepper to taste
- 2 tablespoons butter (optional)
- 1 egg (optional)
Nutrition Info Per Serving
Serving Size
4 fluid ounce
Carbohydrates
6
g
Protein
12
g
Fat
46
g
Calories
484
Hunting for the perfect pork sisig recipe? Make this delicious recipe next time you have a desire for low carb pork sisig. Made with only a few ingredients, this low carb pork sisig is effortless to make and very delicious while also a good choice for a diabetes-friendly lifestyle.
Instructions
- In a pan on medium heat, add enough oil to cover the entire bottom of the pan and about half of the pork belly. Once the oil is hot, add the pork belly and cover with a lid to avoid burns from oil splatter.
- When the pork belly turns golden brown on the bottom, flip it and cover with the lid again until both sides are golden and crisp. Remove from pan and set aside to cool. Discard oil. Once cool, chop the pork belly into small bits.
- In a pan, add 1-2 Tbsp oil and chopped onions. Cook on medium heat until onions are translucent. Then add chopped garlic and cook until fragrant.
- Mix in the chopped chicken liver and lemon juice. Season with salt and pepper, to taste. Cook until liver turns a lighter color and the liquid has evaporated.
- Add the chopped pork belly to the pan with the liver. Then mix in soy sauce, half of the chopped green sili, and mayonnaise.
- Serve from the pan and top with leftover sili. Optional: if you have a cast iron skillet or skillet plate, you can heat it up and add butter until melted. Then add sisig mixture for a more charred flavor upon serving. For additional protein, you could also fry an egg in the pan with the dish prior to serving.